Hifiorte of the Indies lib^. 2?* 



and canes of Mays, is a good foode for their mules and 

 horfes^and it ferves them for ftraw when it is dried; the 

 graine is of more nouriilirnent for horfes thenbarly- 

 and therefore in thofe countries, they vfe to water their 

 horfes before they eate, for if they fhould drinke after, 

 they would fvvell as when they eate wheat. Mays is 

 the Indians bread, the which they commonly eate 

 boiled in the graine hote , and they cal! it Mote, as the 

 Chmw &ndlopp0Mis eate their Rice fodden with the 

 hote water- fomettmes they eate it baked. There is 

 fome Mays round and bigge, as that of Lucanat, which 

 the Spaniards eate rofted as a delicate meat, and hatha 

 better tafte then Bwbciffes , or rofted peafon. There is 

 another kinde of eating it more pleafant, which is, to 

 grinde the Mays ; and to make fmall cakes of the flow- 

 cr,the which they put in the fire, and then bring them 

 hote to the table. In fome places they call th em Arc- 

 fM. They make alfo round bowles of this paite , and fo 

 trimme them that they continue long, eating it as a 

 dainty difh. 



They have invented at the Indies (for frhmdifeand 

 pleafurc)acertainckindeofpafte, they doe make of 

 this flowc mixt with fugar, which they call bifcuits and 

 mellinders. This Mays ftrves the Indians,not only for 

 bread, but alfo for wine : for they do make their drinke 

 thereof, wherewith they are fooner drunke than with 

 wine of grapes . They make this wine of Mays in di- 

 verfe fortes and maners, calling it in Peru AC*A, and by 

 the moft common name of the Indies chicfu. And the 

 ftrongeftis made like vnto beere, fteeping the graine 

 vntilfit breake . After they boy le it in fuch fort , that it 

 growes fo ffarong., as alittle overthrbwes a man . In Pe 

 ru they call this Sora, it is defended by the Law, for the 



S great 



