﻿220 
  SOUTH 
  AMERICAN 
  INDIANS 
  [B. 
  A. 
  E. 
  BtfLL. 
  143 
  

  

  Fishing. 
  — 
  In 
  the 
  neighborhood 
  of 
  Cuzco, 
  lakes 
  are 
  few 
  and 
  small 
  

   and 
  rivers 
  are 
  shallow 
  and 
  swift, 
  so 
  that 
  fish 
  are 
  neither 
  very 
  nu- 
  

   merous 
  nor 
  very 
  large. 
  Consequently, 
  fishing 
  was 
  less 
  important 
  than 
  

   among 
  the 
  Ay 
  mar 
  a 
  of 
  Lake 
  Titicaca, 
  and 
  it 
  was 
  largely 
  ignored 
  by 
  

   the 
  chroniclers 
  of 
  Cuzco. 
  Modern 
  fishing 
  practices 
  are 
  probably 
  so 
  

   similar 
  to 
  the 
  ancient 
  ones, 
  however, 
  that 
  a 
  few 
  remarks 
  on 
  present- 
  

   day 
  fishing 
  may 
  be 
  of 
  interest. 
  

  

  The 
  rivers 
  around 
  Cuzco 
  support 
  three 
  or 
  four 
  kinds 
  of 
  small 
  fish, 
  

   all 
  under 
  a 
  foot 
  (0.3 
  m.) 
  long. 
  The 
  largest 
  (wit 
  a) 
  is 
  taken 
  with 
  a 
  

   thorn-pronged 
  fish 
  spear, 
  with 
  a 
  large 
  dip 
  net 
  improvised 
  of 
  a 
  coarse 
  

   clothlike 
  burlap 
  (called 
  bayeta), 
  or 
  with 
  the 
  bare 
  hands. 
  In 
  the 
  Lake 
  

   of 
  Piuray, 
  small 
  fish 
  are 
  taken 
  in 
  a 
  great 
  bayeta 
  net, 
  some 
  65 
  by 
  130 
  

   feet 
  (20 
  by 
  40 
  m.) 
  . 
  It 
  is 
  placed 
  on 
  the 
  bottom 
  by 
  swimmers 
  and 
  then 
  

   drawn 
  in. 
  At 
  Izcuchaca, 
  on 
  the 
  Plain 
  of 
  Anta, 
  fish 
  in 
  the 
  small 
  

   streams 
  are 
  taken 
  by 
  damming 
  the 
  stream 
  so 
  as 
  to 
  strand 
  the 
  fish 
  

   below 
  the 
  dam. 
  

  

  Cobo 
  mentions 
  copper 
  fishhooks, 
  and 
  describes 
  a 
  two-man 
  net 
  

   of 
  cotton 
  used 
  on 
  the 
  Coast 
  for 
  small 
  fish. 
  It 
  was 
  drawn 
  up 
  be- 
  

   tween 
  two 
  balsas. 
  The 
  Coast 
  fishermen 
  also 
  made 
  low 
  weirs 
  along 
  

   the 
  beaches; 
  fish 
  which 
  came 
  in 
  at 
  high 
  tide 
  were 
  caught 
  as 
  the 
  tide 
  

   went 
  out. 
  The 
  use 
  of 
  barbasco, 
  a 
  vegetable 
  fish 
  drug 
  of 
  the 
  eastern 
  

   forests, 
  is 
  also 
  noted, 
  but 
  without 
  specific 
  geographical 
  location 
  (Cobo, 
  

   1890-95, 
  bk. 
  14, 
  ch. 
  16). 
  

  

  Food 
  preparation. 
  — 
  In 
  ancient 
  times, 
  cooking 
  meant 
  boiling 
  or 
  

   roasting, 
  as 
  the 
  Indians 
  had 
  no 
  suitable 
  utensils 
  for 
  frying. 
  The 
  

   most 
  common 
  dishes 
  were 
  soups 
  and 
  stews, 
  flavored 
  with 
  chili 
  pepper 
  

   and 
  herbs. 
  Cobo 
  lists 
  several 
  dishes 
  of 
  this 
  kind: 
  maize 
  cooked 
  with 
  

   herbs 
  and 
  chili 
  pepper 
  until 
  the 
  maize 
  splits 
  open 
  (*motepatasca); 
  a 
  

   stew 
  of 
  meat 
  or 
  fish, 
  potatoes, 
  chunu, 
  vegetables, 
  and 
  chili 
  pepper 
  

   (*locro); 
  and 
  a 
  soup 
  thickened 
  with 
  quinoa 
  (*pisqui). 
  Maize-flour 
  

   dumplings 
  were 
  made 
  also. 
  The 
  Inca 
  made 
  a 
  kind 
  of 
  maize 
  bread 
  

   in 
  small 
  cakes, 
  which 
  may 
  have 
  been 
  steamed 
  or 
  baked 
  in 
  the 
  ashes. 
  

   Maize 
  toasted 
  in 
  open 
  dishes 
  was 
  a 
  ration 
  for 
  journeys. 
  Popcorn 
  

   was 
  considered 
  to 
  be 
  a 
  great 
  delicacy 
  (Cobo, 
  1890-95, 
  bk. 
  14, 
  ch. 
  5). 
  

  

  The 
  Indians 
  ate 
  twice 
  a 
  day, 
  at 
  8 
  or 
  9 
  in 
  the 
  morning 
  and 
  at 
  4 
  or 
  5 
  

   in 
  the 
  afternoon. 
  The 
  dishes 
  of 
  food 
  were 
  laid 
  out 
  on 
  the 
  ground 
  or 
  on 
  

   a 
  cloth, 
  and 
  the 
  eaters 
  sat 
  on 
  the 
  ground. 
  The 
  women 
  sat 
  back 
  to 
  

   back 
  with 
  the 
  men, 
  facing 
  the 
  cooking 
  pots 
  from 
  which 
  they 
  served 
  

   their 
  husbands. 
  At 
  public 
  banquets, 
  the 
  sections 
  sat 
  in 
  two 
  long 
  

   lines 
  in 
  the 
  town 
  square 
  or 
  in 
  the 
  governor's 
  courtyard, 
  with 
  the 
  

   governor 
  seated 
  at 
  the 
  head 
  on 
  his 
  stool. 
  Each 
  family 
  brought 
  its 
  

   own 
  food. 
  A 
  standard 
  form 
  was 
  followed 
  in 
  drinking 
  toasts: 
  a 
  man 
  

   got 
  up 
  and 
  took 
  two 
  cups 
  of 
  chicha 
  over 
  to 
  the 
  man 
  he 
  wished 
  to 
  

   toast, 
  gave 
  him 
  one 
  cup, 
  and 
  the 
  two 
  drank 
  together 
  (Cobo, 
  1890-95, 
  

   bk. 
  14, 
  ch. 
  5.) 
  

  

  