174: The Andes and the Amazon, 



ing at Para in Moyabainba liats, we learned about the 

 movements of the Peruvian steamer on the Maranon ; but 

 how long it would take ns to cross the mountains and the 

 forest, and descend the tiver, we must find out by trial. 



The commissary department was of primal importance. 

 As, from all we could learn, we could not depend upon ob- 

 taining supplies from the Indians or with our guns,* it was 

 necessary to take provisions to last till we should reach the 

 Maranon. But how long we should be in the forest and on 

 the river, or what allowance to make for i:>robable delays, 

 it was impossible to prophesy. The utmost caution and 

 forethought were therefore needed, for to die of starvation 

 in the wilderness was, for all practical purposes, equivalent 

 to falling into the hands of cannibals. As it turned out, 

 however, we made a most forti;nate hit, for on arriving at 

 Pebas — the first village on the Maranon — we found we 

 had ju'st enough solid food left to have one grand jubilee 

 dinner. 



For the benefit of future travelers, and for the curiosity 

 of others, we give the bill of fare we provided for this jour- 

 ney — stomachs, five ; time, forty-two days : 



Flour 100 lbs. 



Corn meal 27 " 



Pea flour 30 " 



Mashka 47 " 



Crackers 100 " 



Rice 50 " 



Sugar 90 lbs. 



Chocolate 25 " 



Dried meatt 47 " 



Salt 10 " 



Lard 10 " 



Cream tartar. ... H " 



Soda 1 lbs. 



Tea 2 " 



Ham 10 " 



Tamarinds 9 " 



Eggs 170. 



Anisado pts. 5. 



To this Ave added by purchase from the Indians a few 

 chickens and eggs, five gallons of sirup, and a peck of rice ; 



* The scarcity of game is well illustrated by the fote of Pizarro and his com- 

 rades. In returning from their expedition to the Napo country, they nearly 

 perished with hunger, living on lizards, dogs, horses, saddles, sword-belts, 

 etc., and reached Quito looking more like spectres than men. 



t "Jerked beef," as it is called in South America, consists of thin strips 

 cut off the carcass after skinning and dried in the sun. The butchers do not 

 distinguish between sirloin and round. 



