WHOLE VOL. ARAUCANIAN CHILD LIFE — HILGER 209 



families ferment potatoes. It is done in the following manner : At 

 the time of the potato harvest, a man and his older sons find a place 

 at the edge of a brook where flowing water can be either diverted or 

 dyked off until they have dug a hole and filled it with potatoes. The 

 size of the hole depends on the potato crop. "Ours is usually about 

 so wide [double arm stretch], if the crop is good." The bottom of 

 the hole and all sides are lined with one or several layers of ratonero, 

 leaves of maqui, or ferns— none of which affects the flavor of the 

 potatoes. As soon as the hole is lined, it is well filled with potatoes 

 cleaned of all dirt, and then covered with the same kind of vegetation 

 used in lining the hole. All is weighted down with stones, and the 

 water then led back to its course, to flow over the potatoes. In due 

 time, the water will have seeped to the bottom of the hole and sur- 

 rounded all the potatoes. As the potatoes ferment, scum rises to the 

 top and is carried away by the brook. A minimum of two months is 

 required for fermentation in Alepue area ; in Conaripe area, only a 

 month. Informants thought it took less time in Conaripe area because 

 the valleys there are warmer than those of the Coastal Range. Occa- 

 sionally someone of the family goes to the place to see if all is in order 

 and to test the potatoes. A few potatoes are removed. If they are 

 white and floury (chuno or liq ponii) they are ready to be eaten ; from 

 then on a supply is taken when desired. They are thoroughly washed 

 of slime that has collected on them, and are eaten either raw or cooked 

 in water— sometimes in sweetened water. Peelings may be removed 

 before or after cooking. On the day the above information was ob- 

 tained, the interpreter happened upon a woman in a potato hole. She 

 was handing out potatoes to several Araucanians at the rim who were 

 buying them from her. She had a special variety, a long white potato 

 which, the woman said, is best for fermenting. 



Beef, mutton, lamb, pork, and chicken are staple meats today. An 

 occasional dish is the meat of wild birds, principally the jilguero and 

 chanchito. Less frequently the meat of puma is eaten. Horse meat 

 has never been a staple food, but occasionally it was eaten at the 

 marriage feast and at burials. Dog meat was never eaten. 



Mutton and lamb are the meats most frequently eaten. Beef comes 

 next. Chicken is an in-between dish. Pork is eaten when a pig must 

 be killed to replenish the lard supply. Lard is stored ; so are tallow 

 of beef and mutton. Meat is not stored, but a supply beyond the 

 needs of the day of slaughter is cut into pieces and slung over the 

 fire raft or hung on hooks over the fire to dry and be smoked. In hot 

 weather it may be rubbed down slightly with salt before being smoked. 

 Such meat is eaten within a few days following slaughter. 



