Bannock (food) the older which refers to maize bread cooked in hot ashes Likewise, Yup'ik "alatiq" comes from "pancakes, fritters". As made by Indigenous North Americans, bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick. Bannock is the most universal of dishes in the indigenous Canadian repertoire, and is used equally in the Arctic, Plains, Sub-arctic, and Pacific cultural areas.
Bannock Burn of slag and a stone with a groove, possibly for sharpening needles. Other duns in the area are Castlehill 1, Castlehill 2, and Castlehill Wood. Another ruined fort is located on the NW side of Gillies Hill, not actually in the Bannock valley. The main reason for the type of agriculture and former industries of the Bannock Valley is due to the underlying geology. A good account of the area is given in The upper reaches of the Bannock are in peat bog on a base of volcanic rocks, mainly basalt, of Carboniferous age. Moving downstream, at approximately NS742876, where