﻿Vol.2] 
  INCA 
  CULTURE 
  — 
  ROWE 
  219 
  

  

  Domesticated 
  animals. 
  — 
  The 
  Inca 
  possessed 
  the 
  greatest 
  variety 
  

   of 
  domesticated 
  animals 
  of 
  any 
  people 
  in 
  ancient 
  America. 
  They 
  

   raised 
  llamas 
  (lyama), 
  alpacas 
  (paqo), 
  dogs 
  (alqo), 
  guinea 
  pigs 
  

   (qowi), 
  and 
  ducks 
  (nyonyoma) 
  and 
  depended 
  heavily 
  on 
  them 
  for 
  

   food, 
  clothing, 
  transportation, 
  and 
  sacrifice. 
  

  

  The 
  raising 
  and 
  use 
  of 
  llamas 
  and 
  alpacas 
  among 
  the 
  modern 
  

   Aymara 
  are 
  described 
  by 
  Tschopik 
  in 
  this 
  volume 
  (p. 
  521). 
  The 
  

   chroniclers 
  give 
  a 
  few 
  particulars, 
  which 
  confirm 
  the 
  antiquity 
  of 
  

   modern 
  practices. 
  Llamas 
  were 
  raised 
  for 
  their 
  wool, 
  used 
  in 
  coarse 
  

   clothing, 
  for 
  their 
  flesh, 
  and 
  for 
  packing 
  light 
  loads, 
  but 
  alpacas 
  

   were 
  raised 
  only 
  for 
  their 
  wool, 
  which 
  is 
  finer 
  and 
  better 
  than 
  that 
  

   of 
  the 
  llama. 
  Alpacas 
  were 
  shorn 
  frequently, 
  but 
  llamas 
  only 
  when 
  

   they 
  died 
  or 
  were 
  killed. 
  Llamas 
  were 
  used 
  in 
  very 
  large 
  pack 
  trains 
  

   in 
  ancient 
  times, 
  and 
  the 
  Indians 
  calculated 
  that 
  eight 
  drivers 
  were 
  

   needed 
  for 
  every 
  100 
  animals. 
  The 
  llamas 
  were 
  considered 
  useful 
  

   pack 
  animals 
  from 
  3 
  to 
  10 
  or 
  12 
  years 
  old. 
  They 
  will 
  travel 
  only 
  3 
  

   to 
  4 
  leagues 
  (15 
  to 
  20 
  km.) 
  a 
  day 
  on 
  a 
  long 
  journey, 
  but 
  over 
  short 
  

   distances 
  they 
  can 
  keep 
  up 
  with 
  a 
  mule. 
  They 
  were 
  not 
  often 
  ridden 
  

   in 
  ancient 
  times, 
  as 
  they 
  tire 
  quickly 
  under 
  the 
  weight 
  of 
  a 
  man 
  (Cobo, 
  

   1890-93, 
  bk. 
  9, 
  ch. 
  57). 
  Under 
  the 
  Inca 
  Empire 
  most 
  llamas 
  and 
  

   alpacas 
  were 
  owned 
  by 
  the 
  government. 
  (See 
  Political 
  Organization, 
  

   p. 
  267.). 
  

  

  The 
  Inca 
  dog 
  was 
  of 
  medium 
  size 
  with 
  a 
  pointed 
  face, 
  short 
  legs, 
  

   thick 
  body, 
  a 
  long 
  tail 
  curling 
  tightly 
  over 
  the 
  back, 
  and 
  generally 
  

   short 
  hair 
  (Poma, 
  1936, 
  p. 
  225; 
  amulets 
  in 
  University 
  Museum, 
  

   Cuzco). 
  Its 
  descendants 
  are 
  still 
  numerous 
  in 
  Cuzco. 
  The 
  Inca 
  

   kept 
  dogs 
  only 
  as 
  pets 
  and 
  scavengers, 
  and 
  used 
  them 
  rarely 
  in 
  reli- 
  

   gious 
  ceremonies 
  (see 
  Religion, 
  pp. 
  305-308), 
  but 
  the 
  Huanca 
  of 
  

   Jauja 
  sacrificed 
  dogs 
  instead 
  of 
  llamas, 
  and 
  ate 
  the 
  sacrificed 
  meat. 
  

   The 
  Inca 
  had 
  much 
  the 
  same 
  prejudice 
  we 
  have 
  against 
  dog 
  meat, 
  

   and 
  contemptuously 
  called 
  the 
  Huanca 
  Alqo-mikhoq, 
  " 
  dog-eaters" 
  

   (Poma, 
  1936, 
  p. 
  267). 
  

  

  Almost 
  the 
  only 
  regular 
  meat 
  supply 
  available 
  to 
  the 
  Indians 
  was 
  

   provided 
  by 
  the 
  swarms 
  of 
  guinea 
  pigs 
  that 
  bred 
  in 
  Indian 
  kitchens; 
  

   the 
  situation 
  has 
  not 
  changed 
  much 
  in 
  the 
  last 
  400 
  years. 
  The 
  guinea 
  

   pigs 
  eat 
  food 
  scraps, 
  and 
  the 
  Indians 
  feed 
  them 
  green 
  plants 
  to 
  fatten 
  

   them. 
  They 
  are 
  inoffensive 
  and 
  cleanly, 
  and 
  are 
  almost 
  as 
  valuable 
  

   as 
  scavengers 
  as 
  they 
  are 
  for 
  their 
  meat. 
  The 
  flesh 
  is 
  tender 
  

   with 
  a 
  pleasant 
  flavor 
  and 
  there 
  is 
  a 
  lot 
  of 
  fat 
  along 
  the 
  backbone 
  

   (Cobo, 
  1890-95, 
  bk. 
  9, 
  ch. 
  46). 
  

  

  The 
  domesticated 
  duck 
  was 
  a 
  large 
  variety 
  about 
  which 
  little 
  is 
  

   known 
  except 
  that 
  it 
  was 
  used 
  for 
  food 
  (Garcilaso, 
  1723, 
  pt. 
  1, 
  bk. 
  8, 
  

   ch. 
  19). 
  

  

  