At the time, however, we did not know where we were, but understood from Condoré that somewhere far down in the montaña below us was Conservidayoc, the sequestered domain of Saavedra and his savage Indians. It seemed less likely than ever that the Incas could have built a town so far away from the climate and food to which they were accustomed. The "road" was now so bad that only with the greatest difficulty could we coax our sure-footed mules to follow it. Once we had to dismount, as the path led down a long, steep, rocky stairway of ancient origin. At last, rounding a hill, we came in sight of a lonesome little hut perched on a shoulder of the mountain. In front of it, seated in the sun on mats, were two women shelling corn. As soon as they saw the gobernador approaching, they stopped their work and began to prepare lunch. It was about eleven o'clock and they did not need to be told that Señor Condoré and his friends had not had anything but a cup of coffee since the night before. In order to meet the emergency of unexpected guests they killed four or five squealing cuys (guinea pigs), usually to be found scurrying about the mud floor of the huts of mountain Indians. Before long the savory odor of roast cuy, well basted, and cooked-to-a-turn on primitive spits, whetted our appetites. In the eastern United States one sees guinea pigs only as pets or laboratory victims; never as an article of food. In spite of the celebrated dogma that "Pigs is Pigs," this form of "pork" has never found its way to our kitchens, even though these "pigs" live on a very clean, vegetable diet. Incidentally guinea pigs do not come from Guinea and are in no way related to pigs--Mr. Ellis Parker Butler to the contrary notwithstanding! They belong rather to the same family as rabbits and Belgian hares and have long been a highly prized article of food in the Andes of Peru. The wild species are of a grayish brown color, which enables them to escape observation in their natural habitat. The domestic varieties, which one sees in the huts of the Indians, are piebald, black, white, and tawny, varying from one another in color as much as do the llamas, which were also domesticated by the same race of people thousands of years ago. Although Anglo-Saxon "folkways," as Professor Sumner would say, permit us to eat and enjoy long-eared rabbits, we draw the line at short-eared rabbits, yet they were bred to be eaten.