In this spot black rocks hard enough for heating for cooking were gathered [13]. "Before the acquisition of kettles, stone boiling was done in boxes and closely woven spruce root baskets, using only a little water. For this primitive form of cooking, and also for drying out fish and seal oil, and for preparing the sweat bath, small boulders of fine-grained, heavy rock were selected that would neither disintegrate nor explode when heated and plunged into water, or when water was thrown on them to produce steam. The general name for such stones among the Southern Tlingit Was “solid,” eetch (heavy round stone) referring to the uniform close texture of the rock." [4].