Meat was stewed in boiling water. Rocks were heated in the fire and dropped into pots. Meat was also roasted on spits over open fires.
During winter and lean times, Beothuks ate dried meat and fish. A kind of cake was made from boiled seabird eggs. A pudding was made with liver, eggs and seal fat.
Beothuk men wore a poncho-shaped garment that reached the mid-calf. This was made of two caribou pelts sewn together. Holes were made in the skin with an awl. This was then laced with sinew. Women’s clothing was similar. Hoods were attached to the poncho. Hoods were sometimes used to carry infants.
During winter, the Beothuk wore caribou-skin leggings, moccasins and mitts. These were smeared with a mixture of ochre and oil. The hair side was turned in.
The Beothuk birch bark canoe was unique. It had ribs of conifer wood. This frame was covered with large strips of birch bark. These strips were sewn together along the bottom with split spruce roots. Seams were caulked with a mixture of ochre and oil or pitch.