and packed in bags containing each from fifty to a hundred pounds. They have an aromatic bitter taste. The cholo never is without his little pouch of coca leaves, and a small calabash containing quick-lime, or the ashes of a hot root. He first chews a quid of leaves until it is well moistened, and then thrusts a little lime into the mass on the point of a small stick; thereupon the mastication is continued till the quid is dry. This kind of refreshment is taken by the miners three times a day, about a quarter of an hour being set apart for its enjoyment upon each occasion; and the men will go through the most arduous toil, or travel for days over the mountains, with no other support than coca leaf. In traveling, a quid is kept continually in the mouth. On first using the coca, there is some excoriation suffered by the lips; this, however, passes off, and, when mixed with a little quinna, I must say that I have found the stuff very agreeable. It produces the exhilarating effects of opium without the drowsiness and stupefaction; it will ward off sleep, destroy the sense of hunger, and act as a spur upon the strength and spirit. The cholos who use it regularly are unquestionably healthy and long-lived; but the coca, like all other stimulants, is liable to serious abuse. The coquero or coca-chewer, who is never without a ball of it in his mouth, often passes the night through without sleep; he becomes debilitated, languid, nervous; his complexion takes a greenish hue; and, if he will persist in his excess--which soon becomes a vice beyond the power of his will--he perishes. In the shops of Pasco are found the products of all countries. Bass’s pale ale is in high favor here, and knives and forks carry the stamp of Sheffield cutlers. I remember being pleasantly surprised in a shepherd’s hut on the Puna, at having placed before me some boiled maize on a plate ornamented with a picture of John Anderson my joe and his gude wife, with two verses of the song beneath it. The Indian was delighted with the pleasure I took in the plate, and was solicitous to have the lines translated. The most common contents of dishes at the fondas or eating-houses, are pucheros and picantes; the former a mixture of every thing--beef, pork, camotes, frijoles, bananas, potatoes, maize, etc., highly seasoned with aji--a sort of ground pepper of a peculiar and pleasant flavor. The latter, the picante, is comprised of jerked beef, chopped small, and mixed with bread crumbs or crushed maize. The usual liquors are a sweet unpleasant wine, chicha, and guarapo--the latter made from fermented sugar and water; still good wines are procurable, and spirits are much too plentiful. Under the influence of spirit frequent battles occur among the Indians, in which the long knife is freely used.