Iii75.] 



321 



[Delmar. 



Ill some pirts of Spain there are no inclosures (fences), and cattle can- 

 not be kept with 'Ut injury to the crops (L. T., 28). Of late years a new 

 and considerable trade has sprung up between Spain and England, con- 

 sisting of exports of horned cattle and of eggs from the former to the 

 latter. The following table shows the development of this trade since 1860: 



Quantities op Animal Products Imported from Spain Proper 

 INTO THE United Kingdom Annually since 1860. 



Chief Articles of National Diet. 



The Spanish peasantry is even to-day but wretchedly fed ; what it 

 starved upon in the long and terrible ages of Ecclesiastical domination 

 and feudal tyranny, defies all sober description. (On the general subject 

 of peasant wretchedness in the Middle Ages, see The Earth as Modified 

 by Man, by Marsh; New York, 1874, pp. 5-7, the foot notes.) 



The usual fare is bread, porridge and pulse. Chestnuts and other mast 

 also form articles of diet in the few wooded districts which the cnuntry 

 possesses. (L. T., 24.) 



The following accounts relate to the years 1869 and 1870 : In Guijiuzcoa, 

 the nurture is beans, cabbages, milk, chestnuts, and Indian corn cakes in 

 place of bread. Meat is scarcely known ; occasionally a small piece of 

 bacon is attainable. (L. T. , 38.) In Biscay, the fool is " puchero, " a vege- 

 table soup composed principally of cabbage and beans. Lard is occa.«;ion- 

 ally added, and sometimes even a scrap of meat or dried codfish. (Ibid, 

 40.) The beverage in Asturias and Guipuzcoa is cider; in Biscay, it 

 was " chacoli," a thin mixture of wine and water. Of late years this is 

 becoociing replaced by the common wine of Navarra, etc. In Majorca, 

 the diet is vegetables and bread. {Ibid, 32.) In Minorca, it is potatoes. 

 {Ibid, 35.) In Alicante, it consists of a pottage of rice, beans and oil, 

 ■with barley or maize bread, and occasionally a little codfish or sardine ;. 

 but butcher meat is seldom enjoyed. {Ibid, 51.) In Valencia, the usual 

 food is, at morning, a pilchard (salted) and bread ; at noou, a stew of 

 beans and potatoes, with pieces of bacon ; and at night, the same as at 

 morning or noon. These articles of diet are usually supplemented with 

 thin wine and sometimes fruit. {Ibid, p. 54, and private information.) In 

 Galicia and Asturias, the food is potatoes and vegetable soup, condimented 

 with lard; also bread of rye or maize ; sometimes a piece of pork. (Ibid, 

 20.) In Andalusia, corn bread ; seldom meat. {Ibid, 49.) 



