44 BULLETIN 134, UNITED STATES NATIONAL MUSEUM 



flinty, undented corn (Zea mays indurata), rather than flour corn 

 (Zea mays lacea), is grown. Most of the ears have supernumerary 

 rows of kernels, some having 12, some with 16, and others with as 

 many as 18 rows (Cat. No. 327593). The cob is short, 13 cm. (5.1 

 in.) average length, and is not covered at its small end with the 

 small and short kernels usually found there. The corn is yellow 

 with some ears red. The Tule name for corn is " ova." Their term 

 for rice is " oroso," from the Spanish arroz. This probably signifies 

 that although in universal use in Darien, the introduction of rice 

 may be ascribed to the Spanish. The grain is heavy, rounded and 

 not at all similar to the native wild rice of America with its long, 

 narrow, black and brown grain (Zizania, species). The fine bunches 

 of head rice brought to the National Museum by the Marsh-Darien 

 expedition (Cat. No. 327370) are in contrast to the inferior quality 

 and inbred maize collected from the same area. 



In addition to corn and rice, sugar cane, yams, manioc, " mania " 

 (Tule), the sweet potato, tomatoes, "ka'ottsi" (Tule), pumpkins, 

 and vegetables are grown. Contrasted with a lack of berries is the 

 large number of native fruits, as the pineapple, 7 orange, 7 banana, 7 

 mango, 7 alligator pear, guava, papaya, sapote, melon, 7 breadfruit, 7 

 granadillo. Varieties of pepper {Capsicum) and other plants, some 

 of them medicinal, receive some attention and care. This is neces- 

 sary as the many pests and marauders, such as squirrels, birds, and 

 wild pigs, must be frightened away by traps and scarecrows. 



Methods of food preservation. — Storehouses are sometimes erected 

 near the field, or again the crop may be taken to the village and 

 stored in the individual dwelling. During the rainy season it be- 

 comes a problem to keep the grain from moulding. Wafer men- 

 tions the building of fires to dry out the grain, a practice which is 

 still continued, Avhen fire is built under a storehouse. He relates also 

 their method of curing meat. 



When they take a beast or bird (on hunting expeditions), they pierce it 

 with the lances, or shoot arrows into it, to let out the blood. Then they 

 quarter it (first cutting off the head) ; and if it be a peccary they scald off the 

 hair with hot water : if a warree, they fleece it. From some of the birds they 

 strip the feathers only, from others the skin also and this not regularly, while 

 the carcass is whole but piece-meal, after they have dismembered it. 



If they intend to preserve any, having little salt, they erect four forked 

 sticks 8 or 9 feet asunder, on which they lay two parallel staves that shall be 

 above a foot from the ground and so make a barbecue. Across these staves 

 they lay the pieces of the beasts or birds, and spread underneath a few live 

 coals, to make which they burn a parcel of wood on purpose, and turn the same 

 pieces, and renew this small fire for three or four days, or a week, till the 

 meat be as dry as a chip, or like our smoked beef. Men help the women to 

 carry home the venison. These pieces will keep a great while, and when the 

 stock is almost out, they go again a hunting. They make a barbecue at home 



7 Those are cultivated, though not indigenous to southeastern Panama. 



