Maize or Turkey wheat, the _Zea mais_ of botanists, is called _gua_ by the Chilese. It grows extremely well in Chili, where the inhabitants cultivate eight or nine distinct varieties. The kind in highest repute is called _uminta_, from which the natives prepare a dish by bruising the corn, while in a green unripe state, between two stones into a kind of paste, which they season with salt, sugar, and butter. This paste is then divided into small portions, which are separately inclosed in the skin or husk of the corn, and boiled for use. When ripe, the maize is prepared for winter use, either by slightly roasting, or by drying in the sun. From the former, named _chuchoca_, a kind of soup is prepared by boiling with water: From the latter they make a very pleasant beer or fermented liquor. The maize is sometimes reduced to meal by grinding between two stones, being previously parched or roasted by means of heated sand. For this purpose they prefer a variety of maize named _curagua_, which is smaller than the other, and produces a lighter and whiter meal, and in larger quantity. With this meal, mixed with sugar and water, they make two different beverages, named _ulpo_ and _cherchan_. _Magu_ a species of rye, and _tuca_, a species of barley, were cultivated by the Chilese before the coming of the Spaniards to that country; but have been entirely neglected since the introduction of European wheat. They are still used however by the Araucanians, who make from them a kind of bread called _couvue_, which name they likewise give to bread made from maize or wheat. _Quinua_ is a species of _Chenopodium/_, having a black twisted grain of a lenticular form, from which they prepare a stomachic beverage of a pleasant taste. A variety of this plant, named _dahue_, produces white seeds, which lengthen out when boiled like worms, and are excellent in soup. The leaves of the _quinoa_ have an agreeable taste, and are eaten by the natives. _Degul_ is a species of bean, of which the Chilese cultivated thirteen or fourteen kinds before the arrival of the Spaniards, differing but little from the common European bean or _Phaseolus vulgaris_, one of them having a straight stalk, and all the rest climbers[58]. [Footnote 58: These beans are obviously what are called kidney-beans in this country.--E.] Chili is considered by naturalists as the native country of that valuable esculent the potato, or _Solanun tuberosum_, which is known there by the names of _papa_ and _pogny_. It is found indeed wild all over the country; but those wild plants, named _maglia_, produce only small roots of a bitterish taste. It is distinguished into two species, and more than thirty varieties are cultivated with much care. Besides the common species, the second is the _cari, Solanum cari_, which bears white flowers having a large central nectary like the narcissus. The roots of this species are cylindrical and very sweet, and are usually roasted under the ashes.