Mexican archæology : $b an introduction to the archæology of the Mexican and Mayan civilizations of pre-Spanish AmericaJoyce, Thomas Athol
History
Mexican archæology : $b an introduction to the archæology of the Mexican and Mayan civilizations of pre-Spanish America
Joyce, Thomas Athol
Mayas -- Antiquities; Mexico -- Antiquities
The exterior was often richly ornamented with paint
and gilding, in some cases in such a way that the design only appeared
under the influence of the heat produced by the act of smoking. Pottery
pipes are found in Mexico, though not in great numbers, and it is
uncertain to what extent they were used before the conquest. Pipes are
found more frequently in Michoacan, where tobacco-smoking was commoner
than among the Aztec, especially in the case of men of rank.
In general the first meal of the day, taken after a few hours’ work,
consisted in atolli-gruel, a more substantial repast following at
midday, after which the higher classes smoked and took a siesta. Food
was cooked in and eaten from pots, bowls and dishes of pottery, often
beautifully ornamented. Cups of the same material, and also of gold
or stone (such as alabaster), were used for beverages, and a peculiar
pattern with two butterfly-handles and three feet (as shown on the
textile in Fig. 18, _s_; p. 118) was especially associated with
octli, forming one of the devices of the octli-gods.
Maguey-fibre has already been mentioned as a material extensively
employed for textiles, and indeed the uses of this plant were manifold.
To quote again from one of the conquerors, “This tree is of the
greatest utility; from it is made wine, vinegar, honey, a syrup like
boiled grape-juice. They employ it in the manufacture of garments for
men and women, for footgear, ropes, the ties used in building houses,
the roofing of these houses, for sewing-needles (i.e. the spines),
for dressings for wounds, and other purposes. They also collected the
leaves ... and cooked them in subterranean ovens, with wood piled up,
in a fashion peculiar to this country. After roasting, the bark and
veins are removed, and an intoxicating drink is prepared.”
Public-domain text, read in full here on John Shaqi.
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