Historical and descriptive narrative of twenty years' residence in South America (Vol 2 of 3): Containing travels in Arauco, Chile, Peru, and Colombia; with an account of the revolution, its rise, progress, and results — John Shaqi
Historical and descriptive narrative of twenty years' residence in South America (Vol 2 of 3): Containing travels in Arauco, Chile, Peru, and Colombia; with an account of the revolution, its rise, progress, and resultsStevenson, William Bennet, active 1803-1825
History
Historical and descriptive narrative of twenty years' residence in South America (Vol 2 of 3): Containing travels in Arauco, Chile, Peru, and Colombia; with an account of the revolution, its rise, progress, and results
Stevenson, William Bennet, active 1803-1825
Chile -- Description and travel; Ecuador -- Description and travel; Peru -- Description and travel; Peru -- History -- War of Independence, 1820-1829; South America -- History -- Wars of Independence, 1806-1830
When an indian celebrates the feast of some particular saint, he
provides a dinner for all who choose to partake of it; mats are laid on
the ground, and the cloth along the middle of them; large calabashes of
chicha, some holding five or six gallons, are placed on the cloth, with
a number of smaller ones, holding about a pint, ranged on each side; the
men seat themselves, and the women bring in large dishes of beef, cut
into pieces about two inches square, and stewed with lard, a quantity of
capsicum, and the juice of sour oranges. Spoons are placed on the table,
if I may so call it, but the fingers supply the place of forks--knives
are very seldom wanted, and small calabashes serve instead of plates:
when these dishes are removed the chicha goes merrily round. The second
course of dishes is generally filled with fowls stewed with some kind of
vegetables, but not picante, seasoned with _agi_, capsicum pods; after
this course follows a _pepian_, consisting of turkey stewed with rice
flour, water, onions, garlic, cayenne pepper, and lard; sometimes peje
reyes, smelts, merely laid for five or six hours in the juice of sour
oranges, and green capsicum pods are brought in; and, lastly, the
favourite dish of cuyes, guinea pigs, highly seasoned with cayenne
pepper. Between each course the chicha circulates freely, and the
company often rise pretty merry; after which they mount their horses and
call for the stirrup cup; the mistress of the feast then goes out with a
large pongo, calabash of chicha, and distributes a small one to each of
the guests, who frequently joke with her about love affairs; indeed, I
have often heard very witty repartees on such occasions. After the men
are gone, the women sit down and enjoy their dinner in some other
room--not unfrequently in the kitchen; but they abstain almost entirely
from the chicha or any other intoxicating liquors.
On the death of an indian, his relatives immediately repair to the
house, and place themselves round the corpse, which is laid on the
ground, and wail over him in a kind of plaintive ditty; they mourn his
departure, asking him "Why he left them so soon?" with other similar
questions, enumerating also all his actions, kindnesses, &c. If the
deceased leave a widow, she will sing over him, and recount the tales he
told when he courted her, say where they first met, mention other things
that would be as well forgotten, and conclude with, "Why have you gone
and left me? But some other loved you as well as myself, and she has
bewitched you to death, she has sucked your blood, and she will now be
happy." When this lamentation ceases, a relative will approach the
house, and begin the wail again, all the company joining, and repeating
theirs; the dirge is continued with little interruption until the corpse
is buried.
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