﻿SALVADOR 
  — 
  STANDLE 
  Y. 
  315 
  

  

  The 
  dust, 
  which 
  pervades 
  everything, 
  lends 
  to 
  the 
  dry 
  season 
  its 
  

   characteristic 
  and 
  all 
  too 
  perceptible 
  atmosphere. 
  In 
  most 
  Salva- 
  

   dorean 
  roads 
  there 
  are 
  few 
  stones, 
  and 
  the 
  result 
  is 
  that 
  there 
  seems 
  

   to 
  be 
  almost 
  no 
  bottom 
  to 
  the 
  dust. 
  During 
  the 
  dry 
  season, 
  which 
  

   corresponds 
  to 
  our 
  winter 
  — 
  strangely 
  enough, 
  the 
  Salvadoreans 
  call 
  

   it 
  summer 
  — 
  cultivation 
  of 
  most 
  crops 
  can 
  not 
  be 
  carried 
  on 
  for 
  lack 
  

   of 
  water. 
  In 
  some 
  places 
  irrigation 
  has 
  been 
  established, 
  and 
  there 
  

   corn 
  and 
  other 
  crops 
  may 
  be 
  seen 
  in 
  all 
  stages 
  of 
  growth 
  at 
  any 
  

   time 
  of 
  year. 
  

  

  Although 
  coffee 
  is 
  the 
  most 
  important 
  Salvadorean 
  product, 
  other 
  

   substantial 
  crops 
  are 
  grown, 
  chiefly 
  for 
  food. 
  Sugar 
  cane 
  is 
  culti- 
  

   vated 
  extensively 
  in 
  the 
  less 
  elevated 
  parts 
  and 
  some 
  sugar 
  is 
  ex- 
  

   ported. 
  Formerly 
  indigo 
  was 
  the 
  chief 
  export 
  crop, 
  and 
  huge 
  

   amounts 
  were 
  shipped 
  annually; 
  but 
  its 
  cultivation 
  has 
  now 
  de- 
  

   clined 
  because 
  of 
  the 
  use 
  of 
  coal 
  tar 
  dyes, 
  and 
  only 
  a 
  little 
  is 
  pro- 
  

   duced. 
  The 
  most 
  important 
  food 
  crops 
  are 
  corn, 
  beans, 
  and 
  rice. 
  

   Corn 
  and 
  beans, 
  the 
  latter 
  a 
  peculiar 
  small 
  black 
  sort, 
  are 
  the 
  arti- 
  

   cles 
  of 
  food 
  which 
  appear 
  upon 
  every 
  table 
  at 
  every 
  meal, 
  in 
  the 
  

   homes 
  of 
  both 
  rich 
  and 
  poor, 
  just 
  as 
  throughout 
  Mexico 
  and 
  Central 
  

   America 
  and 
  in 
  some 
  portions 
  of 
  the 
  southwestern 
  United 
  States. 
  

   Rice 
  is 
  almost 
  equally 
  important. 
  That 
  grown 
  in 
  Salvador 
  is 
  of 
  the 
  

   upland 
  variety, 
  which 
  does 
  not 
  require 
  flooding 
  for 
  its 
  development 
  

   but 
  is 
  planted 
  and 
  tilled 
  like 
  wheat 
  or 
  oats. 
  

  

  Vegetables 
  are 
  grown 
  in 
  great 
  variety, 
  and 
  San 
  Salvador 
  especially 
  

   has 
  a 
  favorable 
  location 
  for 
  obtaining 
  a 
  continuous 
  supply 
  of 
  fresh 
  

   vegetables 
  and 
  fruits. 
  The 
  city 
  lies 
  at 
  an 
  altitude 
  of 
  slightly 
  over 
  

   2,000 
  feet, 
  making 
  possible 
  the 
  growth 
  of 
  all 
  sorts 
  of 
  tropical 
  plants 
  

   in 
  the 
  immediate 
  vicinity, 
  while 
  rising 
  above 
  the 
  city 
  is 
  the 
  Volcano 
  

   of 
  San 
  Salvador, 
  over 
  6,000 
  feet 
  high, 
  on 
  whose 
  slopes, 
  where 
  the 
  

   climate 
  is 
  cool 
  and 
  comparatively 
  moist, 
  most 
  of 
  the 
  plants 
  of 
  tem- 
  

   perate 
  regions 
  can 
  be 
  grown. 
  Practically 
  all 
  the 
  common 
  vegetables 
  

   of 
  the 
  United 
  States 
  are 
  cultivated, 
  besides 
  some 
  that 
  are 
  not 
  known 
  

   here. 
  Such 
  is 
  the 
  yuca, 
  a 
  close 
  relative 
  of 
  the 
  cassava 
  plant 
  from 
  

   which 
  the 
  people 
  of 
  some 
  parts 
  of 
  South 
  America 
  obtain 
  their 
  prin- 
  

   cipal 
  starchy 
  food 
  and 
  from 
  which 
  tapioca 
  is 
  prepared. 
  Yuca 
  is 
  

   grown 
  for 
  its 
  roots, 
  which 
  resemble 
  sweet 
  potatoes 
  and 
  are 
  used 
  in 
  

   the 
  same 
  way. 
  In 
  texture 
  they 
  are 
  firmer 
  and 
  somewhat 
  waxy, 
  and 
  

   their 
  flavor 
  is 
  very 
  good. 
  One 
  of 
  the 
  commonest 
  vegetables 
  is 
  the 
  

   ohayOte 
  or 
  kuisquil, 
  a 
  relative 
  of 
  the 
  cucumber. 
  The 
  plant 
  is 
  re- 
  

   markable 
  in 
  that 
  all 
  its 
  parts 
  can 
  be 
  utilized 
  for 
  food. 
  The 
  tender 
  

   green 
  fruits 
  are 
  boiled 
  and 
  eaten, 
  the 
  young 
  branches 
  are 
  cooked 
  

   as 
  a 
  pot 
  herb, 
  and 
  the 
  large 
  fleshy 
  roots 
  also 
  are 
  edible, 
  serving 
  as 
  

   the 
  basis 
  of 
  a 
  peculiar 
  and 
  delicious 
  sweetmeat. 
  Cabbage, 
  cauli- 
  

   flower, 
  turnips, 
  and 
  other 
  vegetables 
  that 
  are 
  associated 
  with 
  cool 
  

  

  