176 ROASTED MONKEYS. 



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. 



DO O 



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, which 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 



