The Forest Exiles: The Perils of a Peruvian Family in the Wilds of the Amazon. Майн Рид

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СКАЧАТЬ the mollé trees, soon attracted his attention. This was the quiñoa plant (Chenopodium quiñoa), which produces a seed, not unlike rice, though smaller in the grain, whence it has received in commerce the name “petty rice.” The quiñoa seeds, when boiled, are both pleasant and nutritious, but especially so when boiled in milk. Previous to the discovery of America, “quiñoa” was an article of food, supplying the place of wheat. It was much used by the natives, and is still collected for food in many parts. Indeed, it has been introduced into some European countries, and cultivated with success. The leaves, when young, can be used as spinach, but the seeds are the most sought after for food.

      Don Pablo having called Leon to assist him, a quantity of the seeds were soon collected into a vessel, and carried to the place which they had chosen for their camp; and, as it was now dark enough, the fire was kindled and the cooking-pot got ready. The Doña Isidora, although a fine lady, was one of those who had all her life been accustomed to look after her household affairs: and this, it may be remarked, is a somewhat rare virtue among the Peruvian ladies, who are generally too much given to dress and idleness. It was not so, however, with the wife of Don Pablo. She knew how to look after the affairs of the cuisine, and could dress any of the peculiar dishes of the country with the best of cooks. In a short while, therefore, an excellent supper was ready, of which all ate heartily, and then, wrapping themselves up in their ponchos, lay down to sleep.

Chapter Four.

       Table of Contents

      The Supper of Guapo.

      I have said all ate of the supper. This is not strictly true. One of the party did not touch it, and that was old Guapo. Why? Was he not hungry like the rest? Yes; as hungry as any of them. Why then did he not eat of the charqui and ocas? Simply because Guapo had a supper of a very different kind, which he carried in his pouch, and which he liked much better than the charqui stew. What was it? It was “coca.”

      “Chocolate,” you will say, or, as some call it, “cocoa,” which should be called, to name it properly, “cacao.” No, I answer—it was not chocolate, nor cocoa, nor cacao neither.

      “It must have been cocoa-nuts, then?” No; nor yet cocoa-nuts. The “coca,” upon which Guapo made his supper, and which contented his stomach perfectly for the night, was an article very different from either the cacao which makes chocolate, or the nut of the cocoa-palm. You are now impatient to hear what sort of thing it was, and I shall tell you at once.

      The coca is a small tree or shrub about six feet in height, which grows in the warmer valleys among the Andes mountains. Its botanical name is Erythroxylon coca. Its leaves are small and of a bright green colour, and its blossoms white. Its fruits are very small scarlet berries. It is a native plant, and, therefore, found in a wild state; but it is cultivated by the planters of these countries in fields regularly laid out, and hence called “cocales.” This plant is raised from the seed, and when the young shoots have attained the height of about eighteen inches, they are transplanted and put down again at the distance of about a foot apart from each other. Now as these little bushes require a humid atmosphere, maize-plants are sown between the rows to protect them from the sun. In other places arbours of palm-leaves are constructed over the coca-plants. When no rain falls, they are watered every five or six days. After about two and a half years of this nursing, the coca-bush is ready for use, and it is the leaves alone that are valuable. These are gathered with great care, just as the Chinese gather the leaves of the tea-plant; and, as in China, women are principally employed in this labour. The leaves are said to be ripe, not when they have withered and turned brown, but at a period when they are full-grown and become brittle. When this period arrives, they are picked from the tree, and laid out on coarse woollen cloths to dry in the sun. When dried, they remain of a pale green colour; but should they get damp during the process, they become darker, and are then of inferior quality, and sell for a less price. When fully dried, they are carefully packed in bags and covered up with dry sand, and are thus ready for the market. Their price, on the spot where the crop is produced, is about one shilling English per pound. They are, therefore, full as costly to produce as tea itself, although the coca-bush will yield three crops of leaves in one year—that is, a crop every four months; and one hundred plants will produce about an arroba (25 pounds) at a crop. The coca-plant will continue to give fresh leaves for a long period of years, unless attacked and destroyed by ants, which is not unfrequently the case.

      Now, why have I so minutely described the coca-bush? Because, that, in the economy of the life of those Indians who inhabit the countries of the Andes mountains, this curious plant plays a most important part. Scarcely one of these people is to be met with who is not an eater of coca—a “coquero.” With them it is what the tea-tree is to the Chinese. Indeed, it is a curious fact, that in all parts of the world some stimulating vegetable is used by the human race. Tea in China; the betel-leaf, and the nut of the areca palm, among the Southern Asiatics; the poppy in the East; with tobacco, and many like things, in other countries.

      But the coca not only supplies the Indian with a solace to his cares, it forms the chief article of his food. With a supply of coca, an Indian will support himself five or six days without eating anything else. The poor miners, in the Peruvian mines, are all “coqueros;” and it is alleged that, without coca, they would be unable to undergo the painful toil to which their calling subjects them. When used to excess, the coca produces deleterious effects on the human system; but, if moderately taken, it is far more innocent in its results than either opium or tobacco.

      The coca-leaf is not eaten alone. A certain preparation is necessary, and another substance is mixed with it before it produces the proper effect. But let us watch the movements of Guapo, and we shall see how he does it, for Guapo is a confirmed coquero.

      Guapo, true to his promise, does not sleep under the molle trees. He leaves the party, and, with a melancholy air, has climbed up and seated himself upon a projecting rock, where he intends to pass the night. His last glance at Don Pablo and his family was one of foreboding. He had again remonstrated with his master, but to no purpose. The latter only laughed at the earnestness of the old Indian, and told him to go to his perch and leave the party to themselves.

      It was still grey light when Guapo climbed up to the rock. Against the sky his tall, lank form could be traced in all its outlines. For some moments he sat in a serious and reflective mood—evidently busy with thoughts about the “poison-trees.” His appetite, however, soon got the better of him; and he set to work to prepare his coca supper. It was a simple operation.

      Around Guapo’s neck there hung a small pouch made of the skin of the chinchilla, which beautiful little animal is a native of these parts. This pouch contained a quantity of the dry leaves of the coca. Having taken out some half-dozen of these leaves, he put them into his mouth and commenced chewing them. In a short while, by the aid of tongue, teeth, and lips, they were formed into a little ball of pulp, that rolled about in his mouth. Another step in the process now became necessary. A small gourd, that hung around Guapo’s neck by a thong, was laid hold of. This was corked with a wooden stopper, in which stopper a wire pin was fixed, long enough to reach down to the bottom of the gourd. After taking out the stopper, Guapo applied the lower part of the pin to his lips, and then, plunging it once more into the gourd, drew it out again. This time the pin came out, with a fine whitish powder adhering to the part that had been wetted. Now what was this powder? It was nothing else than lime that had been burned, and then pulverised. Perhaps it was the ashes of the molle tree, of which we have already spoken, and which, as we have said, possess a highly alkaline property. The ashes of the musa, or plantain, are sometimes used; but, after all, it is most likely that it was the molle ashes which Guapo carried, for these are most highly esteemed by the Indians of Southern Peru; and Guapo was a connoisseur in coca-eating. Whichever of the three it was—lime, molle, or musa—Guapo carried СКАЧАТЬ