“They eat the seeds of the pitahaya (giant cactus) which have passed off undigested from their own stomachs; they gather their own excrement, separate the seeds from it, roast, grind, and eat them, making merry over the loathsome meal.” And again: “In the mission of Saint Ignatius, ... there are persons who will attach a piece of meat to a string and swallow it and pull it out again a dozen times in succession, for the sake of protracting the enjoyment of its taste.”—(Translation of Dr. Charles F. Rau, in Annual Report, Smithsonian Institution, 1866, p. 363.) A similar use of meat tied to a string is understood to have once been practised by European sailors for the purpose of teasing green comrades suffering from the agonies of sea-sickness. (Fuegians.) “One of them immediately coughed up a piece of blubber which he had been eating and gave it to another, who swallowed it with much ceremony and with a peculiar guttural noise.”—(“Voyage of the Adventure and Beagle,” London, 1839, vol. i. p. 315.) The same information is to be found in Clavigero (“Historia de la Baja California,” Mexico, 1852, p. 24), and in H. H. Bancroft’s “Native Races of the Pacific Slope,” vol. i. p. 561; both of whom derive from Father Baegert. Orozco y Berra also has the story; but he adds that oftentimes numbers of the Californians would meet and pass the delicious tid-bit from mouth to mouth.[11] Castañeda alludes to the Californians as a race of naked savages, who ate their own excrement.[12] The Indians of North America, according to Harmon, “boil the buffalo paunch with much of its dung adhering to it,”—a filthy mode of cooking which in itself would mean little, since it can be paralleled in almost all tribes. But in another paragraph the same author says: “Many consider a broth made by means of the dung of the cariboo and the hare to be a dainty dish” (Harmon’s “Journal,” etc., Andover, 1820, p. 324).[13] The Abbé Domenech asserts the same of the bands near Lake Superior: “In boiling their wild rice to eat, they mix it with the excrement of rabbits,—a delicacy appreciated by the epicures among them” (Domenech, “Deserts,” vol. ii. p. 311). Of the negroes of Guinea an old authority relates that they “ate filthy, stinking elephant’s and buffalo’s flesh, wherein there is a thousand maggots, and many times stinks like carrion. They eat raw dogge guts, and never seethe nor roast them” (De Bry, Ind. Orient. in Purchas’s “Pilgrims,” vol. ii. p. 905). And another says that the Mosagueys make themselves a “pottage with milk and fresh dung of kine, which, mixed together and heat at the fire, they drinke, saying it makes them strong” (Purchas, lib. 9, cap. 12, sec. 4, p. 1555). The Peruvians ate their meat and fish raw; but nothing further is said by Gómara. “Comen crudo la carne y el pescado” (Gómara, “Hist. de las Indias,” p. 234.)