Photo by iliram Bingha; 



A favorite; spot for freezing potatoes: near CHINCtlFROS 



One of the commonest vegetables sold in the market-place is called "chunu," potatoes 

 dried in the sun by day, frozen at night on selected spots of the high plateau, and pressed 

 the next morning by the feet of hard-working Indians 



Photo by Hiram Bingham 



SOUFFZING THF JUICE OUT OF THAWING POTATOES 



A "cjuimi" maker treading the juice out of the piles of little potatoes that were spread 

 out at night and frozen. Potatoes so prepared keep well, but lose their flavor and arc ex- 

 tremely msipid. The usual method of preparing them for the table is to grind them on a 

 stone mortar and use the powdered "chiinu" to thicken soup 



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