35
any other portion of Australia, thus plainly denoting the at one time denseness of the population in that locality, as well as the abundance of food pertaining thereto. When the mild rains of spring dissolve the snows on the alps, the liberated waters rush down the innumerable tributaries of the Murray, until the volume becomes greater than the capacity of the river's bed; therefore, on reaching the vast expanse of the lower river, they have perforce to spread themselves out on each side, until many hundreds of square miles are submerged.
All over the submerged country, cooking mounds stand up out of the flood, perfect little islands, looking bright, green, and refreshing to the eye, by reason of the great growth of succulent saltbush, dillines[1], and giant mallow with which they are prettily dressed. These oven islands the natives utilise in the flood season for their village sites, conveying their firewood and other requirements over miles of water from the main land in their canoes. A village, or native encampment, will often times remain on one of these tiny islands for a whole month, feasting upon the oleaginous codfish and his congeners, taking ample toll from the great Murray lobster, as well as from his more delicate, though pigmy brother, the crawfish. Aquatic birds, too, of many species, together with their eggs, have to contribute pretty heavily to the aboriginal cuisine, and by way of salad they have the watery ionty, and the bitter sow thistle, which, all combined, go a long way towards forming a delectable
- ↑ Dillines—Edible berries of a yellow or red colour, as large as cranberries, having a stone in the heart; they grow on green, prickly bushes, and attain the height of three feet. It is a species of salvola. The natives are extremely fond of these berries, and to this fondness may be attributed the fact of their prevalence on the cooking mounds.
