Chapter XI: Part 11

The aguaỹ, an immense tree, produces fruit like plums, which on account of the acidity of their juice, are oftener, and more safely eaten, after being boiled in water. There is another tree which resembles this in name, but is totally different in form and other respects.

THE ANGUAỸ, OR YBIR̂APAYÈ.

The anguaỹ, a tree of uncommon height, and thickness, affords wood fit for carpenters work, hard, red, and remarkably fragrant. By way of fruit, it bears hard seeds, like almonds, which are also used in medicine. The stones of this fruit are triangular-shaped, of a violet colour, and so bright that the Indian women make necklaces of them. The rosin which distils from the anguaỹ is exceedingly fragrant, and of sovereign virtue. The famous Peruvian and Brazilian balsam is made of this rosin mixed with the oil of the cupaỹ tree, and others; it is also used in churches instead of frankincense, which it greatly exceeds in sweetness. The bark of the tree, being impregnated with rosin, is used for the same purpose. The tree is named _anguaỹ_, because mortars are generally made of it by the Guaranies, in whose language it is also called _ybir̂apayè_, the conjuror's tree; for the savage jugglers, whenever they expected to be visited, and consulted by their countrymen, used to perfume their huts, by burning this rosin, that they might seem to breathe of something divine.

THE ỸBA POROYTỸ.

The ỹba poroytỹ is a small pome, resembling a cherry, with a pleasant, but rather acid flavour. Of the tree balsam is made.

THE TARUMAỸ.

The fruit of the tarumaỹ somewhat resembles an olive, though extremely dissimilar in taste. From the abundance of these trees, the territory, wherein we placed the town of St. Joachim, was called Taruma by the Spaniards, and Indians; none of whom are very fond of this fruit.

THE GUAYÁBA.

The tree guayába produces kinds of pears of an oval shape, and full of grains. The surface of them, when they are ripe, is yellow, the pulp red. They are both pleasant and wholesome when boiled with sugar. Dressed unripe they are very efficacious in strengthening the bowels, and possess an astringent quality. This tree flourishes even in soils that are not very rich.

THE VINÀL.

The vinàl, a tolerably large tree, is clothed with leaves like those of the olive, but broader. It bears sweet pods, of which a beverage is prepared. The tree is covered with very sharp and strong thorns, a span in length, and so virulent, that whoever is pricked by them finds it a matter both of pain and danger. But the same tree also affords a medicine; for the juice expressed from its leaves, after they have been pounded, is said to cure complaints in the eyes, especially when they are afflicted with noxious humours.

THE YBIR̂A YEPIRÔ.

Of the ybir̂a yepirô a balsam is prepared, but for what purpose intended I do not know.

THE CAAỸCỸ.

The caaỹcỹ, which some say is a species of mastic, yields a transparent, sweet-scented rosin.

THE AGUARIBAỸ.

Of the shrub aguaribaỹ, which is likewise thought to be a species of mastic, a balsam of much service in cleansing and healing wounds is made. Taken inwardly it greatly conduces to stop flowing of the blood, and allay coughs.

THE MOLLE.

The molle, a tree of no obscure name, furnishes solid wood for building, but liable to be moth-eaten. It is adorned with leaves, like those of a laurel, which, when bruised, serve for dressing goats'-skins, and for medicinal purposes. The trunk distils a quantity of very fragrant gum, which is burnt instead of frankincense. It bears fruit of a black colour, the rind of which, when unripe, is of a pale blue. This fruit is boiled in water, and, being sweeter than the alfaroba, makes a sharp and sweet syrup, which, mixed with water, affords a pleasant, but powerful drink. This liquor imparts a sort of ferocity to the eyes of persons intoxicated with it, which continues two days. Physicians use both the boughs and the rosin of this tree for various medicinal purposes.

THE BACOBA AND BANANÀ.

The fruits bacoba and bananà, which the Indians delight greatly in, belong to the fig species. They are oval-shaped, and of a red colour. The shrubs which produce them have neither seed, nor boughs, but are adorned with long, wide, and beautifully green leaves, from the midst of which the germen and the fruit emerge. The trunk or stalk of these shrubs is slender and fragile. They die after bearing fruit once, but are compensated for by suckers which grow from their roots. The fruit of the bananà is rather long, and square in form, with a saffron-coloured skin, a soft pulp, and not a very rich, but rather cold juice, which, unless quite ripe, is injurious to the stomach. The bacoba is, therefore, more wholesome than the bananà; both fruits, however, when properly used, are remedies for various complaints. A liquor expressed from them causes intoxication when taken in excess. Both trees, though they grow in very sterile soils, bear fruit all the year round.

THE ANANÀS, OR PIÑA DEL PARAGUAY.

The anana is called by the native Spaniards _piña del Paraguay_, from a sort of resemblance to the nuts of the pine, and from its being very abundant in the north of Paraguay. I observed that those of Paraguay were larger than those of Europe, but not so sweet. The juice of the former is as pleasant as that of strawberries to the taste; but, unless perfectly ripe, sharp and caustic; on which account this fruit, when cut into stocks, according to its length, must first be macerated in rich wine. The liquor of it, when expressed by the aid of fire, removes languor from the mind, and nausea from the stomach, relieves dysury, and nephritic pains, and restores the natural heat to the aged. Some preserve ananàs in sugar. Each plant yearly produces one fruit, and becoming exhausted, gradually dies away; whilst, in its place, a little plant, taken from the crown of the ripe fruit, is placed in the ground, and next year bears fruit. This also is the case when it grows wild without cultivation; for the new germ falls from the top of the plant, and takes root.

THE MANDIOC.

The mandioc is the root of the little plant mandiò, which is about the height of a middle-sized man. It is supported by a very straight, slender trunk, the thickness of a man's thumb, knotty like a reed, with bark resembling that of a hazle, and pith, spungy, like the elder's, and full of milk. At the top it is crowned with branches and little boughs, with elegant, long, narrow leaves, of a beautiful green colour. The flowers are yellow. The want of fruit is compensated by the roots, which are sometimes three feet long, fragile, thicker than a man's arm, and covered with a dusky skin like the bark of a hazle. Their very white pith is full of a milky, glutinous, and poisonous liquid. As in the cinnamon shrub the bark is alone made use of; so in the mandiò, the root is the only serviceable part. The Americans are acquainted with more than twenty species of this tree, differing in form and virtues. The mandiò bears seed not unlike that of the piñon del Paraguay; but it is quite useless in propagating the plant, for which purpose the trunk or stalk of the shrub is cut into stocks, about a span long, three of which are always stuck into heaps of mould, so that they project about the length of a span from the surface of the earth. In a short time they take root, put out leaves, and grow up. Neither do they require to be watered, for this plant detests moisture and shade, and loves dry soils, and sunny situations. It must be planted in the summer, in ground that has been well dried. Six months after it has been laid in the earth, you will find roots fit for eating; but in reality it is a year before they are fully mature, and attain to their ordinary size; at the end of which time, although they be not dug up, they will remain a long while under ground uninjured, but if taken out of the earth, grow rotten in the space of three days. The roots, therefore, should be carefully cleansed without delay, the little skin being first stripped off them; they should then be cut into small pieces, and laid upon the floor to dry for two days. After being pounded in a mortar, they are reduced to flour, and made into bread baked in various shapes, which, though wholesome, is relished by none but persons unacquainted with the taste of wheat. These American loaves are round, flat, and rather hard, like the bark of the cork tree. They look like those cakes made of flour and honey in Germany, but are devoid of all taste. In other places they squeeze a juice from the roots of the mandiò, which, when left in a vessel for two hours, deposits a white settlement at the bottom. This, when dried, is made into flour, and that into small cakes, balls, and other things. The same juice is boiled on the fire, and makes a kind of paste, which is not only used as victuals, but likewise for starch to stiffen clothes with, and sometimes for glue to fasten paper together. There is another kind of mandiò, the roots of which, after being softened by lying for some days in water, are roasted on the ashes, and eaten without prejudice. It would take up a long time to relate all the different methods by which the mandioc is converted into meat, drink, and medicine, mixed with butter, barley, and sugar. Happy are the Americans who can deceive and appease their stomachs by so many artifices! For my part, though I have often, in travelling, been exceedingly hungry, I could never prevail upon myself to satisfy the cravings of appetite with the mandioc, in whatever way it were dressed. If the Americans like it, that is sufficient: _haud equidem invideo, miror magis_. I confess, however, that the root of the mandioc properly cleaned, and eaten plain with boiled beef, was by no means disagreeable to me. I never doubted either that these roots, when prepared in other ways, though insipid to Europeans, create good blood and juices; for, to omit other arguments, the American mothers, whenever they find their milk fail, after recruiting themselves with boiled mandioc, find their breasts filled, which a little while ago were quite exhausted. The Portugueze in Brazil perform arduous journeys of many months, on foot, through immense wilds, furnished generally with no other provision than the flour of the mandioc. The Portugueze sailors also, when they are detained many months in the Brazilian ports, and when they sail back to their native land, feed principally upon the mandioc, and most part of the natives do the same; for as the continual rain prevents the cultivation of wheat, the higher ranks only eat wheaten bread, the flour being conveyed at a great expense from Lisbon. The North Americans also greatly esteem, and carefully cultivate the mandioc. The Brazilian and Paraguayrian Indians account this plant one of the greatest blessings of Providence, as being frequently the only support of life; for although locusts, ants, or a long drought, should entirely destroy maize, pot-herbs, pulse, melons, and fruits; the mandioc alone, surviving under ground, would supply the place of all these things; for when the boughs, and leaves of this tree are, by some means, destroyed, the roots flourish, increase, and remain uninjured. Drought, which destroys other plants, is favourable and salutary to this. But now the resemblance of the name admonishes me to pass from the esculent mandiò, to the woolly mandiyù.

THE MANDIYÙ, COTTON.

As the mandiò is very serviceable in feeding the Americans, the mandiyù does much towards clothing them. It is produced by shrubs scarce larger than a hazel of our country, with wood and bark like the elder, and clothed with plenty of soft, woolly leaves. Between three small leaves, with which the unripe nuts are surrounded, grow flowers larger than roses, composed of five broad yellow petals, streaked with red: yellow stamens grow in the bottom of the flowers. The blossoms at length become fruit of a green colour, oval-shaped, or rather conical, and when full grown larger than a plum. When ripe it turns black, and separates into three parts, thrusting out white cotton, full of black seeds, resembling pistachio nuts in size and shape. Under the black skin of these seeds is concealed a yellowish white pith, of a sweet taste, very oily, and of much use in allaying cough and difficulty of respiration. The oil expressed from them is said to be efficacious in cases of stone and in cutaneous disorders. Cotton itself, when burnt, will stop the flowing of blood. As the cotton gradually ripens and bursts from its prison, it is not gathered all at once, but collected day by day. In the Guarany towns this is the business of the girls, who walk about the field, and pluck the fruit with a gentle hand, that the shrubs may not be injured. The cotton daily collected is spread on hides in the court-yard of the house, and laid out in the sun to dry. If this be properly attended to, it may either be safely kept for years in a leathern bag, or spun into thread as soon as you like. To extract those seeds from the cotton the women make use of a wooden machine, consisting of a couple of cylinders, the thickness of two fingers, into which they insert the cotton, and, twisting it about with their hands, cause the seeds to fall out of themselves; because, as they are thicker than the space between the cylinders, they are squeezed out by them.

Some parts of Paraguay produce yellow cotton, but this is very uncommon; for in every other place throughout the country the cotton is as white as snow, and grows on shrubs which are reared from seed sown in little plots of ground, and yield fruit many years. If any plant withers, or grows old, fresh seed is sown, and another succeeds which bears fruit the first year. Cotton loves a sunny elevated situation, exposed to the winds on every side, and full of stones. However favourable the soil may naturally be to the production of cotton, it always requires exquisite culture. It must be ploughed, and weeded over and over again, to clear it of thistles, tares, and grass. The furrows and ditches, into each of which three or four fresh cotton seeds are placed, must be dug in a right line, and at such a distance from one another that the oxen and ploughmen may have room to pass through the intermediate spaces. The same field, indeed, must be fresh ploughed every year, and, at the approach of spring, the plants, which have been stripped of their leaves in the winter, are cut like vines, and quickly covered with new foliage. The poorer sort amongst the Spaniards of Paraguay wear cotton shirts; the richer, linen ones. They prefer paying an inordinate price for linen webs brought from Europe to the trouble of cultivating flax.

RICE.

During the first years that I spent in Paraguay, rice was so scarce that, as it was brought from other countries, it hardly ever appeared at our table. It was never sown, and none would go of their own accord to gather or carry away rice, which grows at a great distance on the northern shores of the Paraguay; justly fearing the Payaguas, who infested those places. Instructed, at length, by the Portugueze Brazilians, we began to sow rice, and the crop was more than could be consumed. But as it is very difficult to take the grains of rice out of the ear, the Indians preferred eating maize, which is pounded in mortars with little trouble. Let no one entertain a notion that the sowing and cultivation of rice require any particular artifices; for it is sown and reaped exactly in the same manner as European wheat, with this difference only, that the seeds must be committed to the earth at the commencement of spring, and in a moist situation. Many have affirmed positively that rice will only grow in marshy places; but we found that which was sown in woods, or rather in ground that had formerly been wooded, to yield a more abundant harvest than what was sown in a marshy situation. For a place that has been previously occupied by trees, retains, for a long time, its native humidity, and the ashes of the trees that have been cut down and burnt on the spot, incredibly fertilize the soil. In places of this kind the Guaranies used to sow tobacco, maize, and most other things except cotton, with great success. But, good heavens! how have I lost myself in this labyrinth of trees, shrubs, and plants! I shall hardly be able to find my way out of the wood; yet it is best to tarry there awhile till, after having described the medicinal trees, I have enumerated all the rest which are useful in building, or on other accounts worthy of note.

THE TAYỸ, OR URUNDEỸ
QUEBRACHO.

The tayỹ, or tajibo, and the urundeỹ quebracho, either of a red, or pale colour, excel in hardness and size; both trees are called by the Spaniards _quebracho_, or _quebrahacho_, because, unless dexterously cut by a skilful woodman, or carpenter, they break the axe at the first blow, being as hard as iron; for _hacha_ means an axe, and _quebrar_ to break. The quebracho colorado, when covered with its bark, is red. As soon as it is cut down and worked upon, the rosin in which it abounds is melted by the hot air, and flowing to the exterior parts of the wood, gives it a red hue, and causes it to shine like porphyry. The Guaranies burn pieces of the tree tayỹ, receive the smoke or soot arising from them into a clean dish, and by pouring hot water upon it, convert it into ink, which, mixed with gum and sugar, is by no means to be despised.

THE LAPACHO.

The lapacho is remarkable for the hardness and heaviness of its wood, and is particularly useful in making the mills for squeezing the sugar cane, olives, and other things, and also for wheels of waggons.

THE VIRARÒ.

The virarò affords white, not very hard, but extremely durable materials.

THE ESPINILLO.

The espinillo has very strong wood, but its indocility renders it fitter for the fire than for carpenter's work.

THE NETERGE.

Of the pith of the neterge very strong spears or pikes are made. This tree is remarkable for the width and height of its trunk. Its leaves, which are like oblong thorns, point towards the ground. For fruit, it bears pods or bags, which are about a span long, and have a balsamic odour. The pith of this tree equals iron in hardness, and is of a violet colour, which however changes to black, after the spears made of this wood have been rubbed some time by the hand.

THE ỸBARÔ.

The large tree ỹbarô bears black, shining berries, about the size of filberts, which are pierced in the middle, and made into rosaries.

THE ÇEVIL.

The çevil produces bark for dressing hides, together with certain pods, which the savage Indians used formerly to burn, inhaling the smoke into their mouth, nose, and whole body, which rendered them drunk, mad, and for some time furious.

THE SEIBO.

The seibo, a middle-sized tree, adorned with violet-coloured leaves, consists of crooked boughs, and a spungy wood, as soft as that of the cork tree, so that, when fresh, it may be cut with a knife like an apple; but after it is dry, axes are not sufficient to hew it. A bough of this tree fixed in the ground takes root, and grows immediately. Whenever the tiger feels his claws burn, he is said to rub them against the bark of this tree to relieve the pain.

PALO DE LECHE.

This tree is called _palo de leche_, the milky tree, by the Spaniards, because its wood is white as milk, and so soft that it may be cut with a common knife, and is used for small carpenters work.

THE ỸÇAPỸ.

The ỹçapỹ, a large tall tree, is covered with leaves like those of the citron, but smaller, and of a paler green. It is a remarkable circumstance, that when the air is mild, and always in the night, its leaves drop a quantity of water, which moistens the space round about the tree and renders it muddy. The wood of the tree is very soft and flexible, but not moist, on which account it is well calculated for making stirrups. John Verkens of Leipzig, in his account of a journey taken by the Dutch to the East Indies, relates, that in the island of Ferro, one of the Canaries, they found a very large tree which dropped water day and night, every part of the year, and that the inhabitants hung up large pitchers to receive it for their own use, and that of their cattle; fresh water, he says, being incredibly scarce there. If this be true, I suspect that it must be the same tree as that which the Guaranies call ỹçapỹ in Paraguay. They say that this water possesses a medicinal virtue, but of what kind I do not know.

THE TREE OF ANTS.

This is called _arbol de hormigas_, the tree of ants. It consists of a weak spungy wood. The whole tree is full of holes like a sieve, and being covered with ants, should be avoided by all passers by; for if you do but touch the tree, a host of ants rush out of their lurking-holes, and will cover both you and the tree itself.

THE UMBÙ.

So wide are the boughs and trunk of this tree, that the sun never sees its foot. It affords plenty of shade to fifty persons seated beneath it, and completely defends them against the rain. The linden trees of Europe are mere dwarfs compared with an aged umbù.

THE WILLOW.

The willow, though it covers the islands of the Parana, and the banks of certain rivers, is not to be seen elsewhere throughout a vast extent of country. The wood and leaves of willows, used both medicinally and for other purposes, were often vainly sought by us.

THE AMBAỸ.

The ambaỹ, a kind of wild fig, grows pretty high in the course of a few months. The body of the tree is slender, and perforated like an elder; the bark such as is peculiar to figs; and the wood white like that of a birch, but so soft that it may be cut with a knife. It has few boughs, but is adorned with very large leaves, for the lively verdure of which it is greatly commended, as well as for the salubrity of its bark, juice, and leaf, which, applied in various ways, stop running of the reins, too copious discharges, and looseness of the bowels.

THE WALNUT.

Walnuts, no ways differing from those of our own country, are very common in the woods of Tucuman, but scarce seen in other parts of Paraguay. Their wood is employed in making pistol-cases, handles, and for other kinds of cabinet-maker's work. The nuts are of different sorts, for some are very large, with a soft rind, others quite dwarfish, and with rinds as hard as a stone.

THE URUCUỸ.

The urucuỹ, which is half shrub half tree, resembles a hazle in the whiteness of its wood, and the blackness of its bark. Its leaves are rather large, and heart-shaped. The flowers, which are composed of five white petals, tinged with red, are about the size of a common rose, but have no scent whatever. For fruit it bears pods, which are green at first, and afterwards red, each containing about forty grains the size of peas, but plain on both sides, and with a white pulp, like the seeds of apples. The surface of them is of a deep bright red, and immediately dyes the hands of all who touch it with that colour. The pods, when ripe, burst open of themselves. These grains, either dry or fresh, supply the place of vermillion: when pounded, and sprinkled with water, they are used by the savages, sometimes for painting their bodies, sometimes for dying or staining cloth, vessels, or other things. This scarlet colour, when a thing is once tinctured with it, adheres pertinaciously, if the grains of the urucuỹ, steeped in water, be mixed with alum or urine. The same grains are thrown into boiling water, and of the colour that settles at the bottom cakes are made, which the women in Europe paint their faces with, and painters and dyers use for other purposes. They are used also both as food and medicine, variously prepared and mixed. Of the bark some weave cables, cords, and ropes, stronger than hempen ones.

THE AÑIL, OR INDIGO.

That mass of blue colour which the Spaniards call añil, or añir, and other Europeans, indigo, is made of a plant, with a long slender root, branching out into a number of shoots; on which account its long stalks partly creep on the ground, and partly stand upright. They are red on one side, and are loaden with small boughs, and round leaves, about the size of one's little finger nail, of a dark green, on one side, and a silvery white on the other. The little blossoms of this plant are of a palish red, with flowers like a husk of corn, or as others explain it, like an open helmet: and are succeeded by pods, hanging from the stalk, full of an olive-coloured seed, very like rape seed. The leaves of the plant, when perfectly mature, are gathered in bundles, pounded in stone mortars in the first place, and next steeped, and turned about in a pan of tepid, or as others say, cold water. They use them poured out on a wooden table, surrounded with a high wooden brim, and hollowed here and there into ditches. After the water has escaped, the thicker part of the colour settles into those ditches, coagulates, and hardens. The solid particles are then taken out, and dried for many days; for the dryer they are, the nearer they approach to that colour which we call Venetian blue. Those who dyed webs, or garments with that colour in Paraguay, mixed children's urine, instead of alum, with it, to prevent the colour from flying. The plant añil is sown in other places, and grows spontaneously in the plains of Paraguay, but is generally neglected, the industry of the inhabitants seldom answering to the liberality of nature. I never had the least doubt but this plant might be cultivated in those countries of Europe where the climate is milder. The seed must be sown in a soft, and well-tilled soil. The young plants must be removed, like lettuce, and cabbage, and placed at proper distances: great care must likewise be taken to prevent their being choked with weeds.

COCHINILLA.

The Paraguayrian cochineal is produced by winged insects, which sit continually on certain little thistles, and suck their juice. There are many kinds of these thistles, which differ from one another in their form, and fruit. The plant on which the cochineal is found, is called _tuna_ by the Spaniards, and _opuntia_ by botanists. From a very short root rises a thick stalk, sometimes four-cornered, green, crooked, with a white fragile pulp, and covered with thorns: on this, instead of boughs and leaves, grow other stalks, the same as the former, very long, and extremely full of juice. Yellow flowers are succeeded by fruit of a red colour, larger than a common fig, with a sweet, and at the same time, rather acid flavour, which renders them very delightful to the palate. Their pulp is full of small, black seeds, like grape stones, and when peeled has a delicious taste. From these shrubs therefore, the women collect cochineal, which consists of very small, white, fluid particles, closely resembling moss. Most of the particles are made into small, round cakes, and, after exposure to the air, become red and hard. Nothing further is requisite to fit them for painting, and dying. The Jesuit priest of the Guarany town Nuestra Senhora de Sta. Fè, took care to have the tuna thistle planted in a large garden, that they might not be obliged to seek the cochineal necessary for his town in distant plains. When the thistles were grown up, those winged insects, resembling bugs, were carried by the Indians from the plain, and scattered up and down, with more than the desired success; for so abundant, and so excellent was the cochineal collected from them, that it was anxiously bought, at any price, by the neighbouring priests, for the use of their towns; because it was of a deeper, and brighter red, than that of the plains, and the woods, and was, moreover, scented with citron juice. In succeeding years, the same Father prevented all access to the town by means of these thistles, that the equestrian savages, who had committed much carnage amongst them, might not be so easily able to approach it. This kind of living hedge, which the Spaniards use both in their gardens and estates, became not only a means of security, but at the same time, an ever fertile nursery of cochineal, which, as well as a most beautiful paint, affords the Paraguayrians a medicine for strengthening the heart, creating perspiration, and counteracting poison; so that it may be safely, and usefully mixed with vinegar, and other seasoning liquors.

GOLDEN-ROD.

Golden-rod, which has a very straight stalk crowded from top to bottom with leaves, is sometimes four, sometimes five feet high, and adorned with a bright, yellow flower, abounds in the plains of Paraguay. Both its trunk, and leaves, boiled in water, and mixed with alum, afford painters, and dyers a most splendid yellow colour, and mixed with blue a very bright green. The same golden-rod is also of great, and various use amongst physicians. I remember a gentlewoman, who had been confined to her bed for years by some disease which baffled the skill of many physicians, being quickly, and happily cured, by a German, who prescribed the use of this medicine. There are many species of golden-rod, but I was acquainted with only one in Paraguay.

ROOTS OF A RED COLOUR.

The Guaranies in marshy places dig up roots called yzipò with a dusky surface, which they use to dye woollen, and cotton cloths of a dark red. Whether this root be the _rubia_ of dyers I cannot venture to affirm, for though that plant is cultivated in Austria, I never happened to see it.

THE BARK CAATIGUÀ.

The bark of the tree caatiguà, when dipped in water, imparts a pale red colour, and is chiefly used for dying leather.

MATERIALS FOR A BLACK COLOUR.

To dye cloth black, they make use either of a kind of alfaroba, which I have described elsewhere to be like the Egyptian tree acacia, of a well-known Paraguayrian herb, or of a rich, black clay. Though cotton will take a black dye, it will not hold it long; consequently the cotton dresses which we wore in Paraguay, became almost of no colour, and the blackness, by degrees, faded away. The Spanish ladies of St. Iago, and the Chiquito Indians have the art of dying cotton with a very lasting black, a secret unknown to every one else.

A NAMELESS FRUIT AFFORDING
A GREEN COLOUR.

Walking in a wood on the banks of the Narahage I discovered a shrub, before unknown to me, covered with leaves of such a very bright green that I felt an inclination to taste them. I found them sweeter than sugar, and thought to use them for sweetening the herb of Paraguay. Applauding myself vastly, for what I thought so useful a discovery, I gave a leaf to the Spaniard, my companion, to taste; but he prudently declared, that he should take care not to eat, or even touch that strange plant. The Indian old women were consulted on this affair: they told us that these leaves were used for dying things green, but were very poisonous.

WOODS USED FOR DYING.

Woods, moreover, used for dying various colours, which are brought into Europe from Brazil, Guayana, and other countries of America, are found in that part of Paraguay, which borders on Brazil. The same may be observed with regard to roots, oils, juices, gums, rosins, kernels, &c.

CARDONES, OR CEREI.

To the thistles called tunas, or Indian figs, you may add the _cardones_, or _cerei_, the trunk of which is large, and tall, with a spungy, and brittle pulp. In the place of branches and leaves there grow on them other stalks, both thick, and long, which are thorny on every side, full of juice, and straight upright. They bear white flowers, and oval-shaped fruit larger than a goose's egg, which produce a red colour, and are eaten by the Indians with impunity. In the deserts of Paraguay, I have often traversed immense woods of _cardones_. The honey which bees deposit in them is very famous in Europe. Every part of the cardo is converted into medicinal uses, both by the Europeans, and Americans. There are many species of cardones, of strange, and monstrous forms. Some creep on the ground, others stand upright. The most remarkable is the large, thorny, Peruvian cereus, which is twenty feet high, and one foot thick. Its trunk has various corners, and channels, as it were, together with knobs, and thorns. The bark is green, and the pulp fleshy, and under it lies a ligneous substance, the pith of which is white, and juicy. It bears but few flowers. If you wish to know more of this cereus, it is to be seen in the gardens of princes.

VARIOUS SPECIES OF THE CARAQUATA.

Many species of this plant are commonly to be met with in Paraguay. I will briefly mention those with which I am best acquainted. The caraquatà guazù, or the great caraquatà, is supported by a short thick root. It consists of about twenty very thick leaves, dentated on both sides, remarkably sharp, and about two feet in length, in the midst of which rises a stalk, like a trunk, five, and often more feet high. The top of it is crowned with yellow flowers. The Indian women spin threads of the fibres of the leaves, as others do of flax, or hemp, and weave them into cords, cloths, and nets. But no time, or art can make these threads perfectly white, nor will they hold any colour with which they may be dyed. Creditable authors write that in the province of Guayana such beautiful stockings are woven of this same thread, that they are sometimes preferred to silk ones in France for strength, and softness. Another kind of caraquatà, very like the former, is seen in the woods, but it cannot be spun into threads. In the woods of Mbaèverà, the Indian women who inhabit there make thread, and garments, not of the caraquatà, but of the bark of the tree pinô, after it has been properly cleaned: for the webs woven of the thread of this bark, after being exposed for sometime to the sun, and frequently sprinkled with water, become beautifully white and will retain any colour with which they are dyed, extremely well. It is much to be lamented that this tree pinô is found in the larger woods only, and is not to be seen in many parts of Paraguay. Another caraquatà of a different shape produces a kind of artichoke, or anana. It bears fruit of a scarlet colour, and has plenty of seed contained in a straight slender stalk. It is surrounded with very large leaves, denticulated like a saw, and pointing towards the ground, in the centre of which travellers find a tolerable supply of very clear water, and with it often quench their thirst in dry deserts, where sometimes not a drop of water is to be found. Another caraquatà with leaves very like a sword, and armed on both sides with a threatening row of thorns, bears fruit of a pale yellow within and without, full of black seeds, and pregnant with an acidulated, and pleasant juice. But to extricate this fruit from the many thorns, with which the leaves that guard it are armed, without being wounded, is the labour and the difficulty. Of this fruit mixed with sugar a very wholesome drink, and an excellent medicine for various diseases are made. These, and other kinds of caraquatà are of great use to the Americans. Planted around gardens, and the buildings of estates, they, by their thorns, prevent all secret, and improper access, more effectually than any other kind of hedge, and will survive every inclemency of the weather. Their leaves supply the place of flax in making thread, as well as of tiles in covering temporary huts, and their thorns serve for needles. Their leaves, on being pricked, yield a thick juice which washerwomen use for soap, and when boiled on the fire are fit to be eaten. The Indians look upon the various fruits of the caraquatà as food. From their leaves, when scraped with a knife, flows a sweet liquor, which is thickened on the fire, and condensed into sugar. This liquor of the caraquatà, mixed in water with the seeds of oranges, or lemons, undergoes a vinous fermentation; exposed to the sun it turns to vinegar. By what method, and in what cases, wounds and disorders are healed by the juice of the caraquatà, would be long to tell. A polypodium, preferable in the opinion of physicians to any European one, grows on the caraquatà.

VARIOUS KINDS OF REEDS.

Both in marshy plains, and in the moister woods, you see a great abundance and variety of reeds; some solid, others hollow. Some are as thick as a man's thigh, others scarce equal to his thumb: many which are slenderer than a goose's quill, but full ten yards long, entwine themselves about the neighbouring trees. You commonly meet with reeds of such immense size, that they supply the place of wood in building houses, waggons, and ships, and if cut at proper times would exceed it in hardness and durability. Some made very large flagons, for the purpose of holding wine on a journey, of these reeds, and they answered better than glass, because less fragile. As various kinds of reeds grow in various parts of the province, the Indians ingeniously conjecture the name and country of their savage foes who have been travelling the same way, from the reed of an arrow which they may have chanced to see on the road. We have often crossed woods of wide extent bristling with continual reeds, and have been obliged to pass the night there even, always sleepless, always anxious; for as reeds generally delight in a marshy soil, they are seminaries and abodes of tykes, snakes, gnats and other insects, which are always noisy and stinging, and never spare either the blood or ears of strangers; especially on an impending calm. If a violent wind comes on, the fire at which you sit, being thereby scattered up and down, will set fire to the reeds, which are covered with leaves, and you will be burnt; for no means of extinguishing the flames are at hand, and there are no opportunities of escape. Those reeds which the Germans call Spanish canes, and the Spaniards Indian ones, and which are used for walking-sticks, never grow in Paraguay, though neither rare nor precious in the provinces of North America.

THE SUGAR-CANE.

The sugar-cane flourishes exceedingly in the hotter territories towards the north, if properly cultivated. In the month of August, at the end of winter that is, slips of canes, about one or two feet long, are placed sloping in furrows, at equal distances, and properly ploughed. These gradually rot under ground, and from them a new germ arises, which grows to the height of eight feet, and is cut down in the space of about two months, being perfectly ripe. The longer they are left in the field, the sweeter and thicker becomes their juice, which is afterwards expressed by various methods and machines in America. In Paraguay, the canes, after being stripped of their leaves, are cut into pieces a foot and a half in length. These are thrust by the hand into two large cylinders of very hard wood, which are turned round by two oxen with the help of a great wooden wheel. The juice squeezed out by the tight compression of the cylinders, falls into a boat or cup placed beneath. It is then boiled in a brass pan, more or less, according to the various uses for which the sweet liquor is intended; for if it be used in the same manner as honey, which serves either for food or drink, it is less thickened on the fire, and kept in skins, at the bottom of which, after the liquid part is consumed, you find white crystallized stones, made of the coagulated sugar, which is commonly called the pure and natural sugar-candy; for that yellow candied sugar so full of threads, which is sold in shops, appears to be artificial. But if the liquor expressed from the canes be intended for making sugar, it must be boiled for a long time, and brought to a thick mass. The oftener this is strained through an earthen pan perforated at the bottom, and the longer it is exposed to the sun, the more thoroughly it is purged of the dregs, which flow off into a vessel placed beneath the pan, and the whiter and better sugar it becomes. Of these dregs the Spaniards make either coarser sugar, or aqua vitæ, by liquefying it at the fire drop by drop. For the same purpose others use the canes that have been pressed by the cylinders, but have not had all their juice entirely squeezed out. Observe, moreover, that the pans in which that sweet liquor is daily exposed to the sun are carefully covered with fresh moist mud. All the sugar prepared in Paraguay, and the neighbouring Brazil, has the appearance of wheat flour. That alone is used by the Portugueze; it is transported from Lisbon, in ships, to different places, and made as hard as a stone by aid of chalk, or bull's blood. As the industry of the inhabitants in Paraguay by no means answers to the fertility of the soil, the sugar made there is rarely sufficient for that province, so that no one thinks of exporting any from thence. On the contrary, from the exquisite cultivation of the sugar cane, Brazil derives immense wealth from Europe; it is the chief strength of the Portugueze trade, and a perpetual source of riches. The sugar cane differs from the common reed no otherwise than in having more joints, and a smaller space between each. It is adorned with beautifully green and very large leaves, especially at the top. It is about four inches thick. Though the plant is seven or eight feet high, great part of it towards the top is thrown away, being devoid of juice, and very full of leaves. Sugar canes like a rich and moist soil, nor will they grow much on hills, though well watered. More earth must be heaped on the sugar cane after it has been lately planted in the summer, less in the winter, that it may not bud too much; for the more leaves it bears the less juice it will yield. Weeds, which suck up the moisture of the earth, must be carefully extirpated. Moderate frosts are useful to the full grown canes, because they thicken the sweet liquor; immoderate ones do harm, because they exhaust it all. Ants, which are destructive to the young canes, must be carefully kept away. Many other arts, proper to be used in the rearing and expression of canes, and the converting of them into sugar, I choose to omit for the sake of brevity. I have briefly described the principal ones, that Europeans may be made thoroughly acquainted with the origin of sugar, which they know so well how to consume, and cease to wonder that these reedy sweets, so laboriously prepared in America, should often be sold at such an extravagant price in Europe.

BEES' HONEY.

Throughout the whole of Paraguay you see none of those beehives the keeping of which is so troublesome in Europe, because the various species of bees deposit their excellent and copious honey either in hollow trees, in the caverns of the earth, or in the open plain; especially in those territories which enjoy a mild climate, and are near to flowery plains. Honey differs both in name and taste according to the different bees that produce it, and the different times and places in which it is produced. That which is concealed under ground the Abipones call _nahérek_. In some places it is rather acid, in others very sweet. A quantity sufficient to fill many jugs is often dug out of one cave. That which is taken at the beginning of spring from the tops of shrubs or high grass is called by the Spaniards _lechiguana_. The materials of which the cells of this honey consist are very like blotting-paper, and are often of such extent and circumference that you can hardly embrace them with both arms. The honeycombs which certain wasps build in Europe are constructed in much the same way. The excellence of the lechiguana honey you may ascribe to its being made of the first spring flowers, and if it remains untouched for some months, and escapes the eyes and hands of passers by, it hardens of itself, like sugar, which it excels in sweetness. Moreover it has no admixture of wax. Though various kinds of honey are found under the earth, and in the plain, yet the principal storehouses of the bees are the hollow trunks of lofty trees. The Spaniards of St. Iago prefer to every other kind that found on the cardones. With the Guaranies, and all just estimators, the first place is given to the _eỹrobáña_, the sweetest and most transparent of all honey, which, when poured into a glass, could not be distinguished from water. The same honey, if found on the fragrant wood of the tree ybir̂apayè is then decidedly the best, and excels all other honey as the sun does the lesser stars. In Paraguay, in the winter months the Abipones think honey extremely unwholesome, and carefully abstain from eating it. The Spaniards of St. Iago go out in crowds to seek honey and wax in distant woods; and after whitening it with immense labour in the sun, sell it to the people of Peru and Chili, with hardly moderate profits. To discover and rifle the beehives concealed in the woods is a matter of little difficulty to the Abipones, who, when the sky is clear, and the sun bright, ride out on horseback into the country. Being possessed of wonderfully quick eyesight, they perceive the bees flying about, and leaving their horse at the bank of a river, pursue them on foot till they see what tree they enter: this they climb with all the agility of apes, open a hole by way of a door, and as a mark of the hive, take out the honey and wax into a leathern bag, and carry it home, where their friends, wives, and children soon consume these adventitious sweets, either by eating them like ambrosia, or drinking them like nectar. But if a general drinking-party be appointed on any occasion, the honey they bring is mixed with cold water, and stirred for a little while with a stick; when, without addition of any other ferment, it effervesces, froths, and becomes wine in the space of some hours, and taken even in small quantities intoxicates the Indians like very pure wine: for we have found two or three cups sufficient to upset their naturally imbecile minds. Wax is scarce ever used amongst the Indians: for the fire, which is always kept alive on the floor of the hut, serves to dress the food by day, and supplies the place of a candle by night.

SALT.

From honey let us proceed to salt, which is in great request both amongst the savages and almost all beasts, though they are scarce ever able to procure it: for notwithstanding that some parts of Paraguay abound in salt either natural, or artificial, yet none of either kind can be obtained throughout immense tracts of land, unless it be brought at a great expense from other places. All the Guarany towns are destitute of chalk, and salt, both of which are forced to be conveyed in ships, or waggons, from the remote colonies of the Spaniards, are often purchased at an exorbitant price, often not to be procured. In the Cordoban territories, and elsewhere, the lakes which have been exhausted by a long drought do indeed afford coagulated salt; but during time of drought it is very difficult to reach those lakes, as the plains, through which you must pass, deny water both to the carriers, and to the oxen, by whom the salt is conveyed in waggons to the cities. In rainy seasons, when those lakes are full, no salt is coagulated, which being frequently the case, salt is in consequence often scarce and dear. In many places under the jurisdiction of the cities Asumpcion, and St. Iago, nitre collected in the plains, or salt water boiled in small pans, is converted into salt. At the town of Concepcion the salt boiled in the little town of Sta. Lucia was sometimes too bitter to be eaten: that salt made in the Indian town Lambare, and in Cochinoco where it borders on Peru, is much esteemed, because it is hard as a stone, very white, and fit for medicinal purposes. The people of Buenos-Ayres sometimes convey salt in ships by the South Sea, sometimes in waggons by land from the lakes, where there is an immense accumulation of native salt, and of snow. These lakes, as they are situated towards the straits of Magellan, many days' journey from the city, can never be reached without much expense, and seldom without some danger. Great troops of Spaniards were often cruelly murdered on the way by the southern savages, who scarce left one alive to announce the massacre to the city. On considering these difficulties you will not much wonder that salt is generally scarce in Paraguay, and often not to be procured. The Guaranies eat their meat and all their other provisions without a grain of salt; but a single spoonful was given on Sundays by the free bounty of the priest, to every father of a family, to last the whole week: yet even this little portion was expensive to the towns, of which some contained a thousand inhabitants, others seven or eight hundred. For as an arroba (a Spanish weight of twenty-five pounds) of salt often cost four crowns, or eight Austrian florens, a pound was worth about twenty of our cruitzers. The savages who live in hidden wilds generally eat their food without salt, as there are no salt-pits there; and this is, in my opinion, the reason that so many of them are afflicted with cutaneous disorders. Others burn a shrub which the Spaniards call _la vidriera_, the ashes of which they used instead of salt, to season their meat with and to prepare medicines.

CORO.

This plant closely resembles tobacco in its leaf, its pungency, and property of exciting saliva.

When should I ever have done writing, were I to mention the names of all the other shrubs and plants? In certain Guarany towns you find immense woods of rosemary, rue, artemisia or mugwort, golden-rod, mint, and wormwood. I was acquainted with three different kinds of sage, varying in appearance, but endued with the same virtues. That which the Spaniards call royal sage is scarce, because seldom cultivated. Borage, plantane, mallows, bastard marjoram, garden-nasturtium, bugloss, vervain, fumitory, purslain, liquorice, and three kinds of pepper, that is, common pepper, which the Guaranies call gỹ; cumbarỹ, which has a small grain, but is remarkably pungent; and aji, which we call Turkish pepper: all these, which grow in Europe, are seen here in some places; but not every where. Ginger grows abundantly when planted. Throughout many tracts of land I could discover none of the nettles of our country. Liberal nature has bestowed on the soil of Paraguay innumerable herbs useful to physicians, such as contrayerva, &c. It may be proper to give some little account of the grains which compose the chief part of the support of the Indians.

MAIZE.