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Cultural Context

household utensil; domestic

Description

Ladle with flat round bowl and short narrow handle. The handle has a downward facing finial on the end. The bowl of ladle is coated with a substance, possibly grease or oil. The underside of the ladle's shallow bowl is rounded. The bowl is a yellowish brown colour while the handle is darker due to use.

History Of Use

Ladles are used for serving food, and this one with its greasy residue was likely used for serving oil. Fish oil was a traditional staple in the Coast Salish diet. Homer Barnett, for example, notes that: "the regular diet consisted of dried foods, principally salmon, clams and fish eggs, all of which were dipped in seal, porpoise, or fish oil (1955:60). " He adds that: "the blubber of fish was boiled until the oil was released and floated on the surface of the water. It was then skimmed off with ladles and when cool put into the stomach sacks of seals or sea lions for storage (1955:61)." Eulachon, a fish prized along the Pacific Northwest for its oil, was available only along the Squamish and Homathko rivers. "The Comox and the Pentlatch [of eastern Vancouver Island] used the oil of this fish but had to obtain it by trade with groups to the north. The others did without it (1955:67)."