176 KOASTED MOXKEYS. 



quantity of fermented liquor, and during two days the 

 Indians were in a state of intoxication. The harvest 

 was celebrated by dancing and drinking. The hut 

 where the natives were assembled, displayed during 

 several days a singular aspect. There was neither table 

 nor bench ; but large roasted monkeys, blackened by 

 smoke, were ranged in regular order against the wall. 

 The manner of roasting these animals contributed to 

 render their appearance extremely disagreeable in the 

 eyes of the travellers. A little grating or lattice of very 

 hard wood was formed, and raised one foot from the 

 ground. The monkey was skinned, and bent into a 

 sitting posture ; the head generally resting on the arms, 

 which were meagre and long. When it was tied on the 

 grating, a very clear fire was kindled below. The mon- 

 key, enveloped in smoke and flame, was broiled and 

 blackened at the same time. On seeing the natives de- 

 vour the arm or leg of a roasted monkey, it was difficult 

 not to believe that this habit of eating animals so closely 

 resembling man in their physical organization, had, to a 

 certain degree, contributed to diminish the horror of can- 

 nibalism among these people. The flesh of monkeys is 

 so lean and dry, that Bonpland preserved in his collec- 

 tions at Paris an arm and hand, wldch had been broiled 

 over the fire at Esmeralda ; and no smell rose from them 

 after the lapse of a number of years. 



The travellers saw the Indians dance. The monotony 

 of their dancing was increased by the women not daring 

 to take part in it. The men, young and old, formed a 

 circle, holding each other's hands, and turned sometimes 

 to the right, sometimes to the left, for whole hours, with 

 silent gravity. Most frequently the dancers themselves 



