Brazilian Steai^iees. 235 



Brazilian etiquette, we give his full address from one of 

 our letters of introduction : 



"Ilmo. Sr. Capn. cle Fragata 



Nuno Alvez Pereira de Mello Cardozo, 



Digno Commandante de Vapor 



Icamiaba." 



The " Icamiaba" was an iron boat of four Inmdred and 

 fifty tons, with two engines of fifty horse-power each. The 

 engineer was an Austrian, yet tlie captain gave his orders 

 in English, thougli neither could speak the language. The 

 saloon, with berths for twenty-five passengers, was above 

 deck, and open at both ends for ventilation. The passen- 

 gers, however, usually swung their hammocks on the upper 

 deck, which was covered by an awning. This was a de- 

 lightfully breezy and commanding positioii; and though 

 every part of the steamer was in perfect order, this was 

 scrupulously neat. Here the table was spread wdth every 

 tropical luxury, and attentively served by young men in 

 spotless attire. Happy the traveler who sits at the table 

 of Commandante Cardozo. The refreshment hours were : 

 Coffee as soon as the passengers turned out of their ham- 

 mocks, and sometimes before ; breakfast at ten, dinner at 

 five, and tea at eight. Live bullocks, fowls, and turtles 

 were kept on board, so that of fresh meat, particularly 

 beef (the first we had tasted since leaving Quito), there 

 was no lack. At breakfast we counted nine different 

 courses of meat. The Peruvian steamers are limited to 

 turtle and salt fish. Eice and farina are extensively used 

 in Brazil, but we saw very little tapioca. Farina is the 

 flour of the country, and is eaten in hard, dry grains ; it 

 will not keep in any other form. It can not be very nu- 

 tritious, as it contains little gluten. All bread and butter 

 are imported from the United States and England. The 

 captains of Bi*azilian steamers are their own stewards ; and 

 in the midst of other business in port, they stop to negotiate 



