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. That grain, which the Spaniards call _mayz_, is the principal provisions of the Americans. It bears grains of divers colours. The Guaranies sow various kinds of it. Those best known to me are the abati hatâ, composed of very hard grains, the abati morotî, which consists of very soft and white ones, the abati mir̂i, which ripens in one month, but has very small dwarfish grains, and bisingallo, the most famous of all, the grains of which are angular and pointed: when pounded in a wooden mortar, they yield a sweet and very wholesome flour, and drunk with water, either alone, or mixed with honey or sugar, quickly allay hunger and the most burning thirst. This flour is the delicious food of the soldiers of St. Iago, when they pursue the fugitive savages, and by its aid they often accomplish long and arduous excursions in a few days, without ever being obliged to light a fire to cook their victuals. This flour was likewise a great relief to myself in calamitous journeys under a burning sun. Of the grains of each kind of maize, either whole, or pounded in a mortar, the Indian women make various sorts of food, and even a thin bread, dressed on the hot coals, which, however, hunger alone would render palatable to a European. The Spanish ladies, of maize flour, carefully strained through a sieve, make a white bread, which, while new, has an agreeable flavour, and is to my taste preferable to wheaten bread. The grains of maize, when pounded in a mortar, and