The causes of the frequent earthquakes on the coast of Lima are involved in an obscurity too deep to be unveiled. That they are connected with volcanic phenomena seems probable. Lima is more than ninety leagues distant from the nearest active volcano, that of Arequipa. But the earthquakes of the Peruvian capital are uniformly independent of any state of activity in that volcano, and it is certain that the town of Arequipa, which lies at the foot of the mountain, experiences fewer earthquakes than Lima. Of the six serious earthquakes, the dates of which I have mentioned, only that of 1687 stands in connection with a decided shock in Arequipa, and an eruption of the volcano. Earthquakes are of rarer occurrence in the mountainous districts than on the coast, yet Huancavellica, Tarma, Pasco, Caramarca, have been visited by heavy shocks; and within a recent period the village Quiquijana, in the Province of Quipichanchi, Department of Cusco, suffered from a serious commotion. In a letter from an eye-witness I received the following account of it.

"In November, 1840, the earth began to move faintly back and forward, and a dull, distant, subterraneous noise continued without interruption.

The first powerful shock occurred on the 23d of December. During the whole month of January, 1841, heavy thunder prevailed, but without any motion of the earth. On February 11th, we again had a smart shock, and from that day the vibrations recommenced, which, strange enough, were always most violent on Mondays and Thursdays. The subterraneous noise resounded incessantly; but it was heard only in the village; for at the distance of half a league from it all was tranquil. The heaviest shocks were felt in a circuit within the radius of three leagues. From May 21st to June 2d, all was tranquil; after the last-mentioned date the vibrations recommenced, and frequently became heavy commotions. They continued until the middle of July, 1841. From that time we have not been disturbed, and we have now returned to the ruins of our village."

The volcano of Arequipa, which is forty-five leagues distant from Quiquijana, manifested, during the whole of this time, no unusual phenomena, a circ.u.mstance which speaks forcibly against the idea of any local connection between the earthquake and the volcano.

On most men earthquakes make a powerful and extraordinary impression.

The sudden surprise, often in sleep, the imminent danger, the impossibility of escape, the dull subterraneous noise, the yielding of the earth under the feet,--altogether make a formidable demand on the weakness of human nature.

Humboldt in the Cosmos truly observes--"What is most wonderful for us to comprehend is the undeception which takes place with respect to the kind of innate belief which men entertain of the repose and immovability of the terrestrial strata." And further on he says--"The earthquake appears to men as something omnipresent and unlimited. From the eruption of a crater, from a stream of lava running towards our dwellings, it appears possible to escape, but in an earthquake, whichever way flight is directed the fugitive believes himself on the brink of destruction!" No familiarity with the phenomenon can blunt this feeling. The inhabitant of Lima who, from childhood, has frequently witnessed these convulsions of nature, is roused from his sleep by the shock, and rushes from his apartment with the cry of "_Misericordia!_" The foreigner from the north of Europe, who knows nothing of earthquakes but by description, waits with impatience to feel the movement of the earth, and longs to hear with his own ears the subterraneous sounds which he has. .h.i.therto considered fabulous. With levity he treats the apprehension of a coming convulsion, and laughs at the fears of the natives. But as soon as his wish is gratified he is terror-stricken, and is involuntarily prompted to seek safety in flight.

In Lima, the painful impression produced by an earthquake is heightened by the universality of the exercise of the devotions (_plegarias_) on such a calamity. Immediately on the shock being felt, a signal is given from the cathedral, and the long-measured ten-minute tollings of all the church bells summon the inhabitants to prayers.

Taking a comprehensive view of the whole coast of Peru, we perceive that Lima lies in one of those oases which break the continuity of the extensive sand-flats. These valleys present themselves wherever a river, after a short course from the Cordilleras, falls into the sea; they are always fan-shaped widenings of the mountain ravines. The valley of Lima lies in the widest extension of the Quebrada of Mutucamas. This narrow gorge, which has its main direction from E.N.E.

to W.S.W., widens at Cocachacra, and extends into San Pedro Mama, where the Quebrada of San Geronimo unites with it. It then runs down to the coast, extending more and more in width, and is intersected by the Rimac.[39] This river rises in two branches, the largest of which has its source in some small lagunes, in the upper part of Antarangra, on a height 15,600 feet above the level of the sea. The second and shorter branch takes its source from a small lake in the heights of Carampoma, flows through the valley of San Geronimo, and near San Pedro unites with the Rimac. The most considerable streams of the south-eastern confluence are those which rise in the heights of Carhuapampa, and near Tambo de Viso, flow into the main stream. During winter the Rimac is very inconsiderable, but when the rainy season sets in it swells greatly, and in the upper regions, particularly between Surco and Cocachacra, causes great devastations. In the lower part where the bed becomes broad and the banks are not much built on, no considerable damage occurs.

Several small conduits are brought from the Rimac, some for giving moisture to fields, and others for filling the street trenches of Lima.

The water for supplying the fountains of the Capital does not, however, come from the river, but from two springs situated 1-1/4 league from Lima in a thicket near an old Indian settlement, called Santa Rosa, in the valley of Surco. They are inclosed within a building called the Puello, or Atarrea, whence the waters are conveyed by a subterraneous trench to the Reservoir (Caja de Santa Tomas), from which it is distributed by pipes to 112 public and private fountains. During the insurrection of the Indians in 1781, which was instigated by the unfortunate Cacique Don Jose Gabriel Tupac Amaru, one of the sworn determinations of the partic.i.p.ators in that very extensive conspiracy was to drive the Spaniards out of Lima by artifice or force. Among the numerous plans for accomplishing that object, I will mention two which have reference to the water of Lima. One scheme was to poison the whole of the inhabitants. For this purpose a rich Cacique of the vale of Huarochirin went to an apothecary near the bridge, and asked for two hundred weight of corrosive sublimate, saying that he would pay well for it. The apothecary had not entire confidence in the Indian, but he did not think it right to forego the opportunity of making a very profitable sale; so, instead of the sublimate, he made up the same quant.i.ty of alum for the Cacique and received the price he demanded. Next morning all the water in Lima was unfit for use. On examination it was found that the enclosure of the Atarrea was broken down, and the source saturated with alum. The offender remained undiscovered.

The second plan was formed with more circ.u.mspection. The conspirators resolved on a certain day to send into the city a number of Indians, who were to conceal themselves on the roofs of the shops (_Pulperias_), in which quant.i.ties of firewood were kept for sale. The moment the cathedral struck the hour of midnight, the concealed Indians were to set fire to the wood. Another division of Indians was immediately to dam up the river at the convent of Santa Clara, and thereby lay the streets under water. During the unavoidable confusion, which must have taken place, the main body of the Indians was to enter the town and ma.s.sacre all the whites. This well-combined plan was by mere accident discovered, when it was of course frustrated.

The fertility of the soil round Lima is very great when irrigation is practicable. Where this cannot be accomplished, the earth withholds even the most scanty vegetation. The _riego_, or irrigation, is thus effected. On certain days the water conduits are closed, and the fields are laid under water. When there is a deficient supply of water, the trenches, or conduits, are not opened till the following day. When, however, the supply of water is abundant, the _riego_ takes place early every morning.

As the same identical plants are cultivated along almost the whole coast, I will here notice them, to save the necessity of returning to them hereafter.

COTTON is cultivated only in a few plantations in the immediate vicinity of Lima; but it abounds more in the northern districts, particularly in the department de la Libertad, in the coast province Piura, in Lambayeque, and in Truxillo. In the southern province, Yca, a considerable quant.i.ty is also reared for exportation. The brown cotton was chiefly cultivated in the time of the Incas. Most of the bodies found in the ancient graves on the coast are enveloped in this kind of cotton.

The SUGAR CANE is cultivated with success in all plantations where there is sufficient moisture of soil; and of all the agricultural produce of the country, yields the greatest profit. The sugar estates lie on the sea-coast, or along the banks of rivers. The vertical limit of the sugar cane growth is on the western declivity of the Cordilleras, about 4500 feet above the level of the sea, at which height I saw fields covered with it. The largest plantations, however, do not rise above 1200 feet above the level of the sea; while those of the same extent on the eastern declivity are at the height of 6000 feet. Within the last forty years the introduction of the Otaheitan cane has greatly improved the Peruvian plantations in quality, and has more especially increased the quant.i.ty of their produce; for the Otaheitan canes are found to yield proportionally one third more than the West India canes, which were previously cultivated.

The preparation of the sugar is, as yet, conducted in a very rude and laborious manner. In most of the plantations the cane is pa.s.sed through wooden presses with bra.s.s rollers. These machines are called _trapiches_ or _ingenios_. They are kept in motion by oxen or mules. In some large estates water power is employed, and in San Pedro de Lurin a steam-engine has been put up, which certainly does the work quickly; but it often has to stand for a long time idle. A part of the sugar cane juice is used for making the liquor called guarapo, or distilled for making rum; for since the independence, the law which strictly prohibited the distillation of spirituous liquors in plantations has been repealed. The remainder is boiled down into a syrup, or further simmered until it thickens into cakes, called chancacas, or brown sugar.

After a careful purification it is made into the white cakes called alfajores, or prepared as white sugar. In fineness of grain and purity of color it is inferior to the Havannah sugar, which, however, it exceeds in sweetness. The regular weight of the sugarloaf is two arobas; only for convenience of transport into the mountainous districts their weight is sometimes diminished. The consumption of sugar in the country is great and its export is considerable, but it goes only to Chile.

Of the different kinds of grain, maize is most generally and most successfully cultivated in Peru. It grows on the sandy sh.o.r.e, in the fertile mountain valleys, and on the margin of the forest, where the warmth is great. There are several varieties of maize, which are distinguished one from another by the size of the head and by the form and appearance of the grain. The most common kinds on the coast are--1st, the _Mais Morocho_, which has small bright yellow or reddish brown grains; 2d, the _Mais Amarillo_, of which the grain is large, heart-shaped, solid and opaque; 3d, _Mais Amarillo de Chancay_, similar to the _Mais Amarillo_, but with a semi-transparent square-shaped grain, and an elongated head. The Morocho and Amarillo maize are chiefly planted in the eastern declivity of the Andes. They run up in stalks eight or nine feet high, and have enormously large heads. In one of them I counted seventy-five grains in a single row.

Maize forms the bread of the Peruvians. It is almost the only sustenance of the Indians of the mountains, and is the princ.i.p.al food of the slaves on the coast. Like the potatoe in Europe, it is cooked in a variety of ways. Two of the most simple preparations of maize are those called _choclas_ and _mote_. _Choclas_ are the unripe maize heads merely soaked in warm water; they form a very agreeable and wholesome article of food.

_Mote_ consists of ripe maize first boiled and then laid in hot ashes, after which the husks are easily stripped off.

As to whether maize is indigenous to Peru, or when it was introduced there, much has already been written, and I shall refrain from entering into the investigation of the question here. I may, however, mention that I have found very well preserved ears of maize in tombs, which, judging from their construction, belong to a period anterior to the dynasty of the Incas; and these were fragments of two kinds of maize which do not now grow in Peru. If I believed in the transmigration and settlement of Asiatic races on the west coast of America, I should consider it highly probable that maize, cotton, and the banana, had been brought from Asia to the great west coast. But the supposed epoch of this alleged immigration must carry us back to the earliest ages; for, that the Incas were (as the greater number of inquirers into Peruvian history pretend) of Asiatic origin, is a mere vague hypothesis, unsupported by anything approximating to historical proof.

Since the earthquake of 1687 the crops of maize on the Peruvian coast have been very inconsiderable. In the mountainous parts it is somewhat more abundant, but still far from sufficient to supply the wants of the country. Chile supplies, in return for sugar, the maize required in Peru. Of the other kinds of grain barley only is raised; but it does not thrive on the coast, and is cultivated successfully at the height of from 7000 to 13,200 feet above the level of the sea. The a.s.sertion of some travellers, that barley was known to the Peruvians before the arrival of the Spaniards, is groundless. It is true that barley is sometimes found in pots in Indian graves. Those graves, however, as I have had repeated opportunities of being convinced, belong, without exception, to modern times, chiefly to the seventeenth century.

Potatoes are not planted on the coast, where, it appears, the climate and soil are unfavorable to them. In those parts they are small and watery. On the higher ridges which intersect the coast at short distances from the sea, the potatoe grows wild. I am inclined to believe that the root is indigenous in these parts, as well as in Chiloe and Chile, and that the ancient Peruvians did not obtain this root from the south, but that they removed it from their own high lands in order to cultivate it on a more favorable soil.[40] The best potatoe grows about twenty-two leagues from Lima, in Huamantanga, which is about 7000 feet above the level of the sea, to the north-west of the Quebrada of Canta.

This potatoe is small and round, with a thin white skin, and when bisected the color is a clear bright yellow. It is called the _Papa amarilla_, and there is much demand for it in the markets, where it fetches a good price. The other potatoes come chiefly from the Quebrada of Huarochirin, and they are very well flavored.

The Camotes (_Convolvulus batatas_, L.), not improperly called sweet potatoes, grow to a considerable size. There are two kinds of camotes, the yellow and the violet; the latter are called _Camotes moradas_.

These two kinds are much liked for their excellent flavor. Beyond the height of 3500 feet above the level of the sea they cease to grow.

The Aracacha (_Conium moschatum_, H. B. Kth.) grows on the coast, but it is more abundant on the projecting ridges of the Cordilleras, and on the eastern declivity of the Andes. It is a very agreeable and nutritive kind of tuberous vegetable, in flavor not unlike celery. It is cooked by being either simply boiled in water, or made into a kind of soup. In many districts the aracacha yields two crops in the year.

The Yucca (_Jatropha manihot_) is one of the finest vegetables of Peru. The stalk of the plant is between five and six feet high, and about the thickness of a finger. The roots are from one to two feet long, somewhat of the turnip form. Internally they are pure white; but the external skin is tough, somewhat elastic, and of a reddish-brown color. The roots are the edible parts of the plant. They are very agreeable in taste, and easy of digestion. When raw they are hard and tough, and their taste somewhat resembles chestnuts. When boiled in water the root separates into fibres, and is rather waxy, but when laid in hot ashes it becomes mealy.

In some parts of Peru the Indians prepare a very fine flour from the yucca, and it is used for making fine kinds of bread, and especially a kind of biscuits called _biscochuelos_. The yucca roots are not good after they have been more than three days out of the earth, and even during that time they must be placed in water, otherwise green or black stripes appear on them, which in the cooking a.s.sume a pale red color.

Their taste is then disagreeable, and they quickly become rotten.

To propagate the yucca the stalk is cut, particularly under the thick part, into span-long pieces, which are stuck obliquely into the earth.

In five or six months the roots are fit for use, but they are usually allowed to remain some time longer in the earth. The stalks are sometimes cut off, and the roots left in the earth. They then put forth new leaves and flowers, and after sixteen or eighteen months they become slightly woody. The Indians in the Montana de Vitoc sent as a present to their officiating priest a yucca, which weighed thirty pounds, but yet was very tender. On the western declivity of the Cordillera, the boundary elevation for the growth of the yucca is about 3000 feet above the level of the sea.

Among the pulse there are different kinds of peas (_garbanzos_) on the coast; beans (_frijoles_), on the contrary, occupy the hilly grounds.

All vegetables of the cabbage and salad kinds cultivated in Europe will grow in Peru. The climate, both of the coast and the hills, suits them perfectly; but the hot, damp temperature of the eastern declivity of the Andes is adverse to them. Numerous varieties of the genus _Cucurbita_ are cultivated in the _chacras_, or Indian villages, on the coast. They are chiefly consumed by the colored population. I did not find them very agreeable to the taste. They are all sweetish and fibrous.

Among the edible plants which serve for seasoning or spicery, I must mention the love-apple (_Tomate_), which thrives well in all the warm districts of Peru; and the Spanish pepper (_Aji_), which is found only on the coast and in the mild woody regions. There are many species of the pepper (_Capsic.u.m annuum, baccatum, frutescens, &c._), which are sometimes eaten green, and sometimes dried and pounded. In Peru the consumption of aji is greater than that of salt; for with two-thirds of the dishes brought to table, more of the former than of the latter is used. It is worthy of remark that salt diminishes, in a very striking degree, the pungency of the aji; and it is still more remarkable that the use of the latter, which in a manner may be called a superfluity, has no injurious effect on the digestive organs. If two pods of aji, steeped in warm vinegar, are laid as a sinapism on the skin, in the s.p.a.ce of a quarter of an hour the part becomes red, and the pain intolerable; within an hour the scarf-skin will be removed. Yet I have frequently eaten twelve or fifteen of these pods without experiencing the least injurious effect. However, before I accustomed myself to this luxury, it used to affect me with slight symptoms of gastritis. On the eastern declivity of the Cordilleras I found no capsic.u.m at a greater height than 4800 feet above the level of the sea.

Lucern (_Medicago sativa_), called by the natives _alfa_ or _alfalfa_, is reared in great abundance throughout the whole of Peru, as fodder for cattle. It does not bear great humidity, nor severe heat or cold; yet its elevation boundary is about 11,100 feet above the level of the sea.

On the coast it flourishes very luxuriantly during the misty season; but during the months of February and March it is almost entirely dried up.

The maisillo (_Paspalum purpureum_, R.) then supplies its place as fodder for cattle. In the mountainous districts it is also most abundant during the humid season; but, as soon as the first frost sets in, it decays, takes a rusty-brown color, and remains in a bad state until the beginning of the rainy season. On an average, the _alfalfa_ may be cut four times in the year; but in highlying districts only three times; and in humid soils on the coast, particularly in the neighborhood of rivers, five times. Once in every four or five years the clover-fields are broken up by the plough, and then sown with maize or barley. In the sixth year clover is again raised.

The olive-tree is cultivated chiefly in the southern provinces of the coast. In flavor, its fruit approximates to the Spanish olive. That the oil is not so fine is probably owing to the bad presses which are used, and the rude manner in which the operation is performed. The olives (_Aceytunas_) are preserved in a peculiar manner. They are allowed to ripen on the tree, when they are gathered, slightly pressed, dried, and put up in small earthen vessels. By this process they become shrivelled and quite black. When served up at table pieces of tomato and aji are laid on them: the latter is an excellent accompaniment to the oily fruit. Some preserve them in salt water, by which means they remain plump and green.

The castor-oil plant (_Ricinus communis_) grows wild, but it is also cultivated in many plantations. The considerable quant.i.ty of oil which is pressed out of the seeds is used unpurified in Lima for the street lamps, and also in the sugar plantations, for greasing the machines employed in the works. The purified Ricinus oil required for medicine is imported from England or Italy.

The Pinoncillo tree (_Castiglionia lobata_, R.) is cultivated only about Surco, Huacho, and Lambayeque, in some of the Indian chacras; but it grows wild in considerable abundance. Its bean-like fruit, when roasted, has an agreeable flavor. When eaten raw, the etherial oil generated between the kernel and the epidermis is a strong aperient, and its effect can only be counteracted by drinking cold water. When an incision is made in the stem, a clear bright liquid flows out; but after some time it becomes black and h.o.r.n.y like. It is a very powerful caustic, and retains its extraordinary property for years.

The fruits of the temperate climates of Europe thrive but indifferently in the warm regions of the coast of Peru. Apples and pears are for the most part uneatable. Of stone fruits only the peach succeeds well. Vast quant.i.ties of apricots (called duraznos) grow in the mountain valleys.

Of fifteen kinds which came under my observation, those called _blanquillos_ and _abridores_ are distinguished for fine flavor.

Cherries, plums, and chestnuts I did not see in Peru, yet I believe the climate of the Sierra is very favorable to their growth. Generally speaking, the interior of the country is well suited to all the fruits and grain of central Europe; and doubtless many of our forest trees would flourish on those Peruvian hills which now present no traces of vegetation. But as yet no system of transplantation has been seriously set on foot. The praiseworthy attempts made by many Europeans, who have sent seeds and young plants to Peru, have failed of success, owing to the indifference of the natives to the advancement of those objects.

All the fruits of southern Europe thrive luxuriantly in the warm regions of Peru. Oranges, pomegranates, lemons, limes, &c., grow in incredible abundance. Though the trees bloom and bear fruit the whole year round, yet there are particular times in which their produce is in the greatest perfection and abundance. On the coast, for example, at the commencement of winter, and in the woody districts in the months of February and March, melons and Sandyas (_water melons_) are particularly fine.

The figs are of two kinds: the one called _Higos_, and the other _Brevas_. In the former the pulp is red, in the latter it is white.

They are usually large, very soft, and may be ranked among the most delicious fruits of the country. Fig-trees grow frequently wild in the neighborhood of the plantations and the Chacras: and the traveller may pluck the fruit, and carry away a supply for his journey; for, beyond a certain distance from Lima figs are not gathered, being a fruit not easy of transport in its fresh state; and when dried, it is not liked.

Pomegranates and quinces seldom grow on the coast: they are chiefly brought to the Lima market from the neighboring Quebradas. The mulberry-tree flourishes luxuriantly and without cultivation; but its fruit is not thought worth gathering, and it is left as food for the birds. In the southern province of Yca, the cultivation of the vine has been attended by most successful results. In the neighborhood of Lima grapes are seen only in a few Huertas (_orchards_); but for size, sweetness, and aromatic flavor, there are no such grapes in any other part of the world.

Of tropical fruits, the number is not so great in Peru as in the more northerly district of Guayaquil. But there are some Peruvian fruits, the delicious flavor of which cannot be excelled. One of these is the Chirimoya (_Anona tripetala_). Hanke, in one of his letters, calls it "a master-work of Nature." It would certainly be difficult to name any fruit possessing a more exquisite flavor.

In Lima the Chirimoya is comparatively small, often only the size of an orange. Those who have tasted it only in Lima, can form but a very imperfect idea of its excellence. In Huanuco, its indigenous soil, it grows in the greatest perfection, and often attains the weight of sixteen pounds, or upwards. The fruit is of roundish form, sometimes pyramidal, or heart-shaped, the broad base uniting with the stem.

Externally it is green, covered with small k.n.o.bs and scales, and often has black markings like net-work spread over it. When the fruit is very ripe, it has black spots. The skin is rather thick and tough.

Internally, the fruit is snow-white and juicy, and provided with a number of small seeds well covered with a delicate substance. The Chirimoyas of Huanuco are also distinguished from those of the coast by having only from four to six seeds; whereas on the coast they are found with from twenty-five to thirty. The question as to what the taste of this fruit may be compared with, I can only answer by saying, that it is incomparable. Both the fruit and flowers of the Chirimoya emit a fine fragrance, which, when the tree is covered with blossom, is so strong as to be almost overpowering. The tree which bears this finest of all fruits is from fifteen to twenty feet high. It has a broad flat top, and is of a pale-green color.

The Palta (_Persea gatissima_, Gart.) is a fruit of the pear form, and dark-brown in color. The rind is tough and elastic, but not very thick.

The edible substance, which is soft and green, encloses a kernel resembling a chestnut in form and color. This fruit is very astringent and bitter, and on being cut, a juice flows from it which is at first yellow, but soon turns black. The taste is peculiar, and at first not agreeable to a foreigner; but it is generally much liked when the palate becomes accustomed to it. The fruit of the Palta dissolves like b.u.t.ter on the tongue, and hence it is called in some of the French colonies _beurre vegetale_. It is sometimes eaten without any accompaniment, and sometimes with a little salt, or with oil and vinegar. The kernels make very good brandy. The Palta-tree is slender and very high, with a small dome-like top. On the eastern declivity of the Andes, I have seen some of these trees more than sixty feet high.

The Platanos (_Bananas_) thrive well in most of the Peruvian plantations. They require great heat and humidity. They grow in the greatest perfection on the banks of small rivulets. On the coast the tree does not yield such abundance of fruit as in the woody regions, where it is not unusual to see a tree with three hundred heads of fruit lying one over another, like tiles on a roof. In the country adjacent to Lima, and also on other parts of the coast, three favorite species are cultivated. The _Platano de la Isla_, or of Otaheite, was introduced from that archipelago in 1769. The fruits are from three to four inches long, generally prismatic, as they grow thickly on the stem, and lie one over another. The skin is yellow, the fruit of a palish red, and rather mealy. The Limenos prefer this to any other species of the platano, and they consider it the most wholesome. The fruits of the _Platano Guineo_ are not longer, but much thicker than those of the _Platano de la Isla_, but they are so full that they burst when quite ripe. They are straight and cylindrical in form, as they grow on the stem at some distance one from the other. They are of a bright yellow color, but near the stem spotted with black. The edible part is whiter and softer than that of the _Platano de la Isla_, to which it is greatly superior in flavor and aroma. The natives believe this fruit to be very unwholesome, and they maintain that drinking brandy after eating Platanos Guineos causes immediate death. This is, as my own often-repeated experiments have shown, one of the deep-rooted, groundless prejudices to which the Peruvians obstinately cling. On one of my excursions I had a controversy on this subject with some persons who accompanied me. To prove how unfounded their notions were, I ate some platanos, and then washing down one poison by the other, I immediately swallowed a mouthful of brandy.

My Peruvian friends were filled with dismay. Addressing me alternately in terms of compa.s.sion and reproach, they a.s.sured me I should never return to Lima alive. After spending a very agreeable day, we all arrived quite well in the evening at Lima. At parting, one of my companions seriously observed that we should never see each other again.

Early next morning they anxiously called to inquire how I was, and finding me in excellent health and spirits, they said:--"Ah! you see, an _herege de gringo_ (a heretic of a foreigner) is quite of a different nature from us." A piece of the Platano Guineo soaked in brandy retains its color unchanged; but the rib-like fibres which connect the rind with the pulp then become black, and imbibe a bitter taste.

The fruit of the third kind of platano, the _Platano Largo_, is from six to eight inches long, rather narrow, and curved crescent-wise. The rind is of a light straw color, and when the fruit is very ripe it has large black spots. The edible part is of a whitish hue, harder and drier than that of the two species already described; and its flavor its quite as agreeable. Its fruit is less abundant than that of the Platano Guineo, and it requires longer time to become fully ripe. A fourth kind, which grows in the forest regions, I have never seen on the coast. It is the _Platano Altahuillaca_. It bears at most from twenty to twenty-five heads of fruit. The stem is more than two inches thick, and above an ell long. The color of the husk is light yellow, the enclosed substance is white, tough, and hard. In the raw state it is flavorless, but when roasted in hot ashes, or cooked with meat, it makes a fine dish.

When the platanos of the uppermost row, that is, those which form the base of the conical-formed reflex cl.u.s.ter, begin to turn yellow, or, as the natives say, _pintar_, the whole is cut off, and hung up in an airy, shady situation, usually in an apartment of the Rancho, or hut, where it may quickly ripen. The largest fruits are cut off as soon as they are yellow and soft, and so the cutting goes on gradually up to the top, for they ripen so unequally that those at the base show symptoms of decay while those at the top are still hard and green. As soon as the _cabeza_, or cl.u.s.ter of fruit, is cut, the whole branch is immediately lopped off, in order to facilitate the shooting of the fresh sprouts.

Each branch bears only one _cabeza_, and eight or ten months are the period usually required for its complete development.