28 INSTITUTE OF SOCIAL ANTHROPOLOGY—PUBLICATION NO. 4 
In some higher sections (San Francisco el Alto) 
almost as much wheat as maize is planted. Often, 
broadbeans (habas) are put in between the rows of 
wheat, though considerably less than half of the 
fields are so mixed, even where this is practiced 
(e.g., Chiquilaja). Habas do not climb, being erect 
and straight, but they are much branched and grow 
to a height of 3 feet (91 cm.) or more, so they would 
shade shoots of other plants if the latter were not 
started 2 weeks or so in advance to meet the comi- 
petition. ' 
North of Solola, especially above about 2,500 
m. (8,202 ft.), in the vicinity of Los Encuentros, 
wheat acreage appears to be almost as great as 
maize. The threshing method in the southwest 
Highlands is primitive, consisting of driving several 
horses around ina circular corral about 30 feet (9 m.) 
in diameter (pl. 23, ¢). Winnowing is usually made 
easy by the strong winds that characterize this re- 
gion. Dollfus and Mont-Serrat (1868, p. 522) com- 
mented upon the abundance of wheat in this area 
in 1866. 
The wheat grown in Guatemala is sold to large 
flour mills that are located in most of the principal 
towns (e.g., Solola,®® San Juan Ostuncalco, Quezal- 
tenango, Totonicapan). It seems to make good bread, 
though the glutin content is probably not high.** 
Large (% in. thick, 15 in. in diameter) “wheat 
tortillas” were said to be eaten at San Francisco el 
Alto. When maize becomes scarce, just prior to the 
harvest, in some regions wheat, plantains, and green 
bananas are assertedly mixed with maize in the 
tamales and tortillas.27 At San Juan Ostuncalco it 
was stated that at least half the inhabitants mix wheat 
with maize in the masa (unsalted ground-maize mash } 
for tortillas and tamales, posol, etc.) through prefer- 
ence, rather than necessity or abundance of wheat. 
Broadbeans (habas).—The large broadbean is 
usually planted between rows of maize, or, less often, 
35 In 1932, two grades of flour were being milled at Solola, one selling 
for 290 pesos ($4.83) a quintal (100 Ib.), the other for 220 pesos 
($3.66). Wheat was bought from the Indians (mainly those from 
near Los Encuentros) for about 180 pesos ($3.00) per 100 Ib. 
36 According to the findings of Prof. John W. Gilmore, of the Uni- 
versity of California Agronomy Department, a prolonged ripening 
period, moist and cool, may favor high weight and yield and good 
quality, but results in low glutin. Conversely, a short, dry, warm 
ripening period is conducive to high glutin content, but yield that 
ordinarily is less than in the first instance. (From a conversation 
with Professor Gilmore in 1939.) For an enumeration of important 
baking centers and the principal types of bread made, see p. 57 and 
also map 15. 
37 Tamales are eaten most in this section, according to every inform- 
ant, for tortillas require more firewood, a scarcity in the open valley 
region. 
wheat, in much of the higher regions (some above 
about 1,900 m. or 6,234 ft., but mainly above 2,200 
m. or 7,218 ft.). Sometimes habas are grown alone in 
fields, as at Nepéc, a little colony of Lucianos (from 
Sta. Lucia Utatlan) above Santa Catarina Palopé and 
in that municipio. Here maize, wheat, beans, and 
habas are planted, for the most part, separately, and 
rotated annually. Two miles away, at San Andrés 
Semetebaj, broadbeans are usually planted in the 
milpa. 
Varietal names given at San Juan Ostuncalco 
are: blanco (white, which is commonest), morado 
(purple), asalporado (floury?), and amarillo (yel- 
low), the last three said to be planted mainly by 
Ladinos. ; 
Many ways of eating habas were reported at San 
Francisco el Alto. They may be cooked in soup; or 
they may be boiled, ground, then boiled again, and 
made into a layered cake (op’en tayuyo), thin layers 
of maize and habas mash alternating, the whole then 
being rolled into a tamale and cooked as one.’ The 
latter is reportedly a luxury for special occasions. 
Besides being boiled in various ways, habas are 
toasted in the outer skin to a dark brown, in which 
form they commonly appear in markets (more often 
thus than fresh). Indians buy these extremely hard 
delicacies, which have a flavor resembling that of 
chestnuts, and munch them in the plaza with great 
cracking noises, a feat proving that many sound teeth 
may be belied by their miserable appearance. 
Anise.—Anise is a specialty crop of San Antonio 
Palopo and, more recently, Ladinos of San Andrés 
Semetebaj. It is planted in August and September, 
in separate fields, its growing season of about 5 
months being mainly in the dry season, when it ripens 
(January). 
Chickpeas.—Garbanzos (chickpeas) are grown 
almost exclusively at San Pedro la Laguna (and toa 
lesser extent at San Juan) where they have been a 
speciality since early Colonial times, as is also true of 
San Antonio anise. Chickpeas, planted during 
August in special fields of about 4 or 5 cuerdas 
a family, have a growing season similar to that of 
aniseed, the harvest taking place from January to 
March. The yield was usually given as 150 pounds 
acuerda, At that time Pedranos take sackfuls, trans- 
ported mainly by mules, to the larger markets of the 
Lowlands and Highlands, going in numbers as far 
as Retalhuleu and Quezaltenango (see p. 76). The 
making of sweets from garbanzos is a Lenten spe- 
