WHOLE VOL. ARAUCANIAN CHILD LIFE — HILGER 211 



When done, it is eaten with boiled potatoes or tortillas. "Or, if you 

 do not like onions, you can do this : after the meat has fried a short 

 time, add a mixture of mashed boiled potatoes, very finely cut onions 

 and chili and any other seasoning you may like, maybe tomillo or 

 oregano; I add tomillo, sometimes." 



A favorite dish is spiced lung of sheep or lamb. While the animal 

 is still breathing, it is hung up by the head, its lungs are filled with a 

 mixture of salt, chili, and a wild root called liuto. This bloats the 

 lungs and the animal finally dies. A lung so bloated was seen hang- 

 ing on a wall in an Alepue ruka. The lungs are then removed 

 and hung up until the following day. The seasoning has now pene- 

 trated all fibers. The lungs are then cooked whole, and eaten with 

 reHsh. 



The coagulated blood of sheep and lambs at slaughtering time is 

 seasoned with a mixture of salt, chili, and onions, and then either 

 fried, or cooked with vegetables, and eaten immediately. "Anyone 

 who happens to be around is invited to eat of it ; we call it iiachi." 



Stomach and entrails of sheep and lambs are eaten fresh or smoked. 

 An informant was met at a river where she had cleaned and washed 

 the entrails, stomach, and pelt of a sheep which her husband had 

 slaughtered earlier that morning. At home she boiled the entrails and 

 stomach, and then scraped the lining of the stomach with a knife, 

 boiled all again, and asked in a friendly way : "These are ready now 

 to be eaten ; would you like some ?" The pelt she had hung on a fence 

 to dry. 



Stomachs of sheep were seen stretched on crosslike frames and 

 hung over fireplaces. *T shall cook these for my family tomorrow," 

 said one woman. Head, tongue, and feet of sheep were scraped of 

 skin, cooked, and eaten. A woman who was cleaning some was swish- 

 ing a chaiwe containing them back and forth in the current of a river. 

 *T want them freed of every bit of fleece," she remarked. 



Women, today, occasionally make Chilean empanadas. They con- 

 sist of finely chopped seasoned mutton encased in tortilla dough. One 

 woman made half -moon-shaped ones for sale at a fiesta, and fellow 

 Araucanians favored her with purchases. She pounded the dough 

 flat with her wrist, dropped a tablesoonful of the meat seasoned with 

 a mixture of salt, chili, and onion greens on it, folded the dough, 

 pressed the edges together with her thumb and impressed them with 

 a home-made serrated wheel carved out of flattened horn. The field 

 assistant thought of zigzag braid when she saw the edge. As the 

 woman finished an empanada, she dropped it into a kettle of boiling 



