THE MAGDALENA RIVER 



T 



yucca, plantains (boiled and 

 fried), and " names," or yams 

 as we would call them, though 

 they are entirely different from 

 the sweet potato to which we give 

 that name. The meat is always 

 in slices and is fried or stewed. 

 Roasts, joints, etc., are unknown. 

 The climate would not allow a 

 roast to be kept for even a few 

 hours. I witnessed one morning 

 the preparation of the meat for 

 the day. The cow was quickly 

 killed and skinned, then the flesh 

 was literally taken off in ribbons 

 until nothinof but the bones were 

 left. These ribbons were wound 

 around slender rods, taken to the 

 upper deck, and exposed in the 

 sun. In a few hours they became 

 like pieces of sole leather. This 

 is called " tasajo " or jerked beef. 

 Before being cooked it is soaked 

 and beaten to soften it. The in- 

 testines, head, and bones of the 

 cow were turned over to the crew 

 of the bongo, who ate all with 

 relish, including the poor animal's 

 unborn calf. 



Artificial ice is carried on the 

 up trip, but gives out about the 

 fourth day. Filtered river water 

 is used for drinking, and is fairly 

 good. The pilots are Indians, 

 usually old men, and are treated 



BOGOTA 



THE MAODALENA VALLEY TO HONOA. 



