Pounded meat was – as its name implies – pounded into a dry powder. When eating it one carried also a lump of fat, and took a bite of each, or rather a bite of fat and a generous “pinch” of the powder.
Dried meat was the most popular and although raw, was very palatable.
The usual costume in the north was much the same as anywhere else, except that a Squaw was never separated from her shawl. Black was the favourite colour, and quality was usually determined by length of fringe. The Squaw in the photograph is stripping Birch barm [bark] for making baskets.
