To steam meat or vegetables* build a large fire and throw on it a number of smooth stones, not of the bomb-shell kind. Dig a hole in the ground near the fire. When the stones are red hot, fork them into the hole, level them, cover with green or wet leaves, grass, or branches, place the meat or potatoes on this layer, cover with more leaves, and then cover all with a good layer of earth. Now bore a small hole down to the tood, pour in some water, and immediately stop up the hole, letting the food steam until tender. This is the Chinook method of cooking camass. Shellfish can be steamed in the same way.