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| | Australian Aborigines—Living Off the Fat of the Land |
 | | The Aborigines would first detect the presence of the animal by its smell, claw marks or droppings, and confirm its presence by inserting a stick or frond tipped with honey into the hollow tree or log serving as a lair. |
 | | These would be supplied in the Aboriginal diet by animal fat, organ meats of game animals (the entire animal was consumed, even the entrails) as well as insects, fish and especially shellfish, including lobster, crab, crayfish, prawns, snails, oysters, mussels, mud whelk, abalone, scallops, sea urchins and periwinkles. |
 | | Of course, fresh, pure water was vital to the survival of the Aborigines, both in the subtropical coastal regions as well as in the arid interior. |
| www.westonaprice.org /traditional_diets/australian_aborigines.html (4179 words) |
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