MIXTURE OF RACES IN CENTRAL AMERICA. To show how difficult the study of race peculiarities must be in a country where there is so much amalgamation, I give a list of the names of some of the crosses:— Crosses. Male. Female. Mestizo (Ladino) Spaniard. Indian woman. Castiso Spaniard. Mestiza. Españolo Castiso. Spanish woman. Mulato Negro. Spanish woman. Morisco Spaniard. Mulata. Albino Morisco. Spanish woman. Tornatras Albino. Spanish woman. Tente en el aire Tornatras. Spanish woman. Lobo (wolf) Negro. Indian woman. Caribujo Lobo. Indian woman. Barsino Coyote (Indigene). Mulata. Grifo Lobo. Negress. Albarazado Coyote. Indian woman. Chaniso Indio. Mestiza. Mechino Coyote. Loba. GUATEMALTECAN COOKERY. I do not speak of the tables of the upper classes, where variety is found in Guatemala as well as elsewhere; but of the common cookery that a stranger finds in travelling, it may truly be said that it has not a national character, nor does justice to the abundant material at hand. What there is of it is, however, good; a fresh tortilla is better than the cakes of the Northern backwoods, and the wheaten bread made by the _panadero_ of the village is exceedingly palatable. Frijoles, or beans, the most popular general dish, are always stewed over an open fire, and are much better than the baked beans of New England. Eggs are always present, either fried, poached, or baked in the shell (_huevos tibios_); when fried, always seasoned with tomato, chillis, and vinegar. _Salchichas_, or sausages, fried in lard, with plenty of garlic; _gigote_, or hashed meat; _higate_, a potage made of figs, pork, fowl, sugar, ginger, cinnamon and allspice, bread, soup, and innumerable ollas,—are present as solid dishes, the meats generally being of poor quality. Besides the vegetables of Northern gardens, there are _chiotes_, palm-cabbage, and, best of all, plantain. For _verduras_, or greens, there are many plants,—none, however, better than spinach or dandelions; and the _ensaladas_ are not remarkable. In the shore region one can have most delicious turtle-steak, white and tender as veal, iguanas fricasseed,—perhaps the best native dish,—javia-steaks, armadillo (which I am sorry to say I have not eaten), and fish of many kinds and flavors.