109 



liulbs ; there are several species of it, one of 

 which, called by the Chilians red culle, is held 

 in much estimation for dying, and is considered 

 as a specific in inflammatory fevers. Among 

 (hem is likewise the barilla, or the alleluia vir- 

 gosa of Coquimbo : This last produces but a 

 few radical trilocated leaves ; its stalks, which 

 are numerous, are very tender, and of an acid 

 taste ; they are five feet in length, of the size 

 of a man's finger^ and covered with yellow 

 flowers suspended in vertical bells. 



Of the gourd, two principal species are known 

 ia Chili, the white flowered, and the yellow 

 flowered, or the Indian gourd. Of the first 

 kindj called by the Indians qiiada, there are 

 twenty-six varieties, several of which produce 

 fruit that is sweet and edible, but that of the 

 others is bitter. Of the bitter kinds the most 

 distinguished is the cider gourd ( cucurbita ci- 

 ceraria*) so called from the Indians making use 

 of it, after extracting the seeds and perfuming it, 



The cal.ibaslies of Ihc Indians are anotlier \von(1crfni 

 production for their size and the luxuriance of Iheir gro\'. i\i : 

 especially those called zapallos, the pulp of vAilch, pa'ticii 

 larly in Quaresma, are eaten boiled or iVieU. There i-; u tatjil 

 variety of this species of the calaLasli ; some of tb.etn ^ire r.^ 

 Jarge that \\ hen dried, and tlic shei! diviJini iu tht> niiddlt 

 and cleansed, they are used ur, cr.vored baskets to put pro- 

 visions in; others that are smaller are employed as vessels t>> 

 drink from, or handsomely wroiigh'. iur wuiovs purpo-ei 

 A^osta's Natural Illitcrv, book iv, 

 I 



