OP NAVIGATING THE RIVER HUALLAGA. 41 



At Pilluana, where the hills close upon the river Huallaga, the salt 

 is exposed to view in large veins generally mixed with red sandy- 

 earth ; though there are some flakes or veins of white, and chrystal- 

 Kzed salt running through the mass : the same occurs again near 

 Chasuta. In the road from Lamas to Mayobamba many of the 

 streams which fall from the hills are strongly impregnated with salt; 

 and one of the largest is known by the name of Cache, gacu (Salt 

 River). This mineral production is an article of some importance 

 to the people of Maynas; it is taken to the rivers Pastazo andNapo, 

 and, with the poisons for the Pucuna,* is exchanged for gold-dust. 



The valley of IMayobamba is of considerable length and width, 

 bounded on each side by hills running nearly W. and N. W. Be- 

 tween Mayobamba and Rioja are two large rivers from the S.. W., 

 which, during the rainy season, bring down an immense body of 

 water from the Cordilleras, which separate this part of Maynas 

 from Chachapoyas. 



Rioja, formerly called Santa Toribio, is a large pueblo about 

 eight leagues from Mayobamba by the road ; in its neighbourhood 

 is a large extent of rich ])asture, or pajonales, abounding in red 

 deer. The produce here is the same as Mayobamba. 



But with all these advantages the people of Maynas complain 

 of great poverty. Since the contribution has been taken off, the 

 natives have become, if possible, still more idle. The climate is 

 such that clothing is only a secondary consideration ; if a few plan- 

 tains and yuccas are sown, it is all that he requires, the Morite fur- 

 nishes him with the rest; he has, therefore, no inducement to work. 

 His house costs him nothing, and as long as he can procure Masatat 

 or Huarapa,;|: which he manufactures without expense, he is in a 



* A long tube, which the Indians use for shooting birds, &c., by blowing 

 through it a small arrow tipped with poison, which they use with great pre- 

 cision. 



-j- The Masata is prepared as follows: a quantity of roots of the Yuca are 

 washed, peeled, and boiled, then pounded on a large wooden dish or trough, 

 the person at work at the same time masticating his moutliful of the root, 

 and squirting it among the mass. When all pounded, it is mixed with water 

 and put into earthen pots ; on the third day it begins to ferment, and is then 

 intoxicating. When warrted for a journey, the mass is merely rolled up in 

 plantain leaves, and a small quantity mixed with water in their mate or tu- 

 tuma, the shell of calabash. When they wish to make use of it, the fibre and 

 large pieces of the Yuca are squeezed out with the hand. The drink is thick 

 and white like milk, and when slightly fermented has a subacid taste. 



:{: The expressed juice of Sugar-cane boiled with water and fermented. 

 Another drink, called Viente-quatro,. (Twenty-four), which is made by mix- 



