202 IN THE WILDS OF SOUTH AMERICA 



white, decorative layer wears away where the eggs rub to- 

 gether. Then the heretofore lovely egg bursts, and from 

 it emerges the ugliest creature imaginable. Apparently the 

 natives can think of no homelier object, for when they wish 

 to call attention to the fact that one of their neighbor's 

 children is of a superlative degree of ugliness, they call it 

 Pichdn de Urraca (young urraca). 



Mammalian life was scarce, but considering the short 

 time available, a comparatively representative collection 

 was made, including specimens of a small gray wolf (Cer- 

 docyon), which roamed singly and in pairs in the country 

 bordering the Paraguay River. A few rabbits and opos- 

 sums visited the mandioc-fields at night to feed upon the 

 succulent tubers. We had abundant opportunities to ob- 

 serve the rural populace in the vicinity of Trinidad. They 

 are of a rather unambitious type, and seemed contented 

 only when taking their noonday nap or siesta, or while 

 drinking mate. The general language of Paraguay is 

 GuaranI, although Spanish is used by the upper classes. 



"Yerba mate*" is the modern name for the cad guazti of 

 the GuaranI. It is applied to the dried leaves of a species 

 of South American holly (Ilex) growing abundantly in parts 

 of Brazil, Argentina, and Paraguay. The tree is very bushy 

 and beautiful, and remains green the year around; the 

 leaves are small, and those of a light-green color make the 

 best quality of tea. Several methods are employed in 

 gathering the leaves: one is to cut down the branches, pile 

 them into huge stacks, and apply heat for about twenty- 

 four hours, when they are dry and ready for the next stage 

 of manufacture, consisting of pulverization. The heating 

 and drying process is known as torrefaction. In preparing 

 the beverage a quantity of the powdered leaves, and sortie- 

 times sugar, also, are placed in a small, hollowed gourd, 

 and the container is then filled with boiling water. The 

 liquor is taken through a metal tube called bombilla, with 

 a hollow, spoon-shaped expansion filled with small holes 

 on the end that is placed in the gourd. It is customary to 



