226 



together with sugar, cinnamon bark, and "ajonjoli," i. e. sesame, the 

 seed of Sesamum indicum L. 



This mixture is of a muddy gray color, with a sweetish, starchy taste. 

 It is carried about the streets in earthen jars and sold for 1 cent 

 a glass. 



SEASONING AND FLAVORING PLANTS. 



Some very curious dishes are served. Koast beef is eaten with a, 

 dressing of squashes, onions, and oil, while beefsteak is sometimes 

 dressed with a mixture of red peppers, onions, and whole potatoes the 

 size of cherries. Aguacate salad is made of mashed aguacate, onions, 

 and cheese, while a "tomale" which I dissected was found to be made 

 up of a combination of chicken, onion, red peppers, olives, and raisins. 

 At Guaymas red peppers stuffed with cheese were served. Another 

 interesting preparation called "enchalada" is made out of chile Colo- 

 rado, queso (cheese), and cebollos (onions) folded up in a tortilla. These 

 are mentioned not because they are peculiar, but as samples of scores 

 of others. 



LAURACEAE. 



Litsea glaucescens H. IS. K. var. Laurel. 



The leaves of this plant are much used in flavoring meats, soups, etc. 

 It can be found in the little stores and markets everywhere. It is also 

 considered to have some medicinal virtues. The leafy branches are gath- 

 ered in bundles and dried. The crushed leaves are very fragrant and 

 aromatic. It is a small glabrous shrub with narrow lanceolate leaves, 

 pale green above, whitish beneath, and thickly covered with small 

 pellucid dots. It grows high upon the mountains. Specimens were 

 collected in the mountains near the Indian village of Santa Teresa, Ter- 

 ritorio de Tepic, and near Plateado, in the State of Zacatecas, while 

 dried specimens were bought at Bolanos. 



UMBELLIFERAE. 



Carum petroselinum Bonth. Pekijil. 



Cultivated in gardens, and used in flavoring all kinds of dishes. 



Coriandrum sativum L. 



Commonly used as a flavoring for soups, etc. It is largely sold in 

 the markets, usually with cabbage and squash, small pieces of these 

 and a stem of coriander being frequently seen laid out together, ready 

 for purchasers. 



VERBENACEAE. 

 Lippia spp. Oreuano. ' 



The leaves of oregano are very much used to flavor food. Dr. Palmer 

 states that at Acapulco they are used much as we use sage. It is 

 cooked witli fish, sausage, and other foods. 



'Also spelled orcgeuo, ora^ano. 



