﻿Vol. 
  2] 
  INCA 
  CULTURE 
  — 
  ROWE 
  221 
  

  

  To 
  dry 
  meat 
  for 
  preservation, 
  it 
  was 
  cut 
  into 
  thin 
  slices, 
  exposed 
  to 
  

   the 
  sun 
  and 
  frost, 
  and 
  pounded 
  between 
  two 
  stones 
  to 
  make 
  it 
  thinner. 
  

   Dried 
  meat 
  was 
  called 
  *charqui, 
  whence 
  our 
  name 
  ''jerked" 
  beef. 
  

   Fish 
  were 
  also 
  dried. 
  Potatoes 
  and 
  ocas 
  were 
  preserved 
  by 
  a 
  similar 
  

   process. 
  (See 
  The 
  Aymara, 
  p. 
  527.) 
  Dried 
  potatoes 
  were 
  called 
  

   *churio, 
  and 
  dried 
  ocas 
  also 
  had 
  a 
  special 
  name 
  (Cobo, 
  1890-95, 
  bk. 
  

   14, 
  ch. 
  5.) 
  

  

  Food 
  was 
  stored 
  in 
  large 
  jars 
  in 
  the 
  house 
  or 
  in 
  special 
  bins 
  and 
  

   granaries. 
  A 
  bin 
  (pirwa) 
  made 
  of 
  cornstalks 
  plastered 
  with 
  mud 
  

   was 
  apparently 
  inside 
  the 
  house; 
  the 
  adobe 
  granary 
  (qolqa) 
  was 
  

   probably 
  outdoors. 
  The 
  attics 
  of 
  thatched 
  roof 
  houses 
  (taqi) 
  were 
  

   also 
  used 
  for 
  storage, 
  and 
  pits 
  were 
  dug 
  in 
  the 
  floor 
  and 
  plastered 
  with 
  

   mud 
  for 
  the 
  same 
  purpose 
  (Cobo, 
  1890-95, 
  bk. 
  14, 
  ch. 
  4; 
  Gonzalez, 
  

   1608, 
  p. 
  285). 
  

  

  The 
  Inca 
  used 
  a 
  special 
  type 
  of 
  mill 
  which 
  is 
  still 
  in 
  general 
  use 
  in 
  

   the 
  Andean 
  area. 
  (See 
  The 
  Aymara, 
  p. 
  527.) 
  It 
  consists 
  of 
  a 
  flat 
  

   stone 
  base 
  and 
  a 
  rocker, 
  which 
  is 
  a 
  flat 
  slab 
  some 
  \){ 
  inches 
  (4 
  cm.) 
  

   thick 
  with 
  a 
  straight 
  top 
  sometimes 
  provided 
  at 
  the 
  corners 
  with 
  

   small 
  ears 
  for 
  hand 
  grips, 
  and 
  curved 
  lower 
  edge. 
  It 
  varies 
  from 
  

   1 
  to 
  2% 
  feet 
  (30 
  to 
  80 
  cm.) 
  in 
  length 
  and 
  8 
  inches 
  to 
  1% 
  feet 
  (20 
  to 
  40 
  

   cm.) 
  in 
  height. 
  The 
  housewife 
  kneels 
  in 
  front 
  of 
  the 
  base, 
  which 
  is 
  

   level 
  and 
  usually 
  about 
  8 
  inches 
  (20 
  cm.) 
  above 
  the 
  ground, 
  pours 
  

   grain 
  on 
  the 
  stone, 
  and 
  rocks 
  the 
  upper 
  stone 
  from 
  side 
  to 
  side 
  over 
  it. 
  

   The 
  weight 
  of 
  the 
  rocker 
  obviates 
  the 
  need 
  of 
  pressure, 
  and 
  operation 
  

   of 
  the 
  mill 
  is 
  so 
  simple 
  that 
  most 
  Indian 
  households 
  leave 
  grinding 
  to 
  

   the 
  girls 
  8 
  or 
  10 
  years 
  old. 
  In 
  terms 
  of 
  the 
  human 
  effort 
  involved 
  in 
  

   its 
  use, 
  the 
  Andean 
  mill 
  is 
  far 
  superior 
  to 
  the 
  Mexican 
  metate. 
  (Cobo, 
  

   1890-95, 
  bk. 
  14, 
  ch. 
  4; 
  Garcilaso, 
  1723, 
  pt. 
  1, 
  bk. 
  8, 
  ch. 
  9; 
  Bingham, 
  

   1930, 
  fig. 
  193.) 
  In 
  modern 
  times, 
  a 
  type 
  of 
  metate 
  is 
  also 
  used 
  oc- 
  

   casionally. 
  A 
  long 
  mano 
  or 
  upper 
  stone, 
  square 
  in 
  cross 
  section, 
  is 
  

   pushed 
  and 
  pulled 
  up 
  and 
  down 
  a 
  slab 
  of 
  stone 
  tilted 
  away 
  from 
  the 
  

   user 
  (reported 
  for 
  Pucara 
  in 
  Puno 
  by 
  Julian 
  Huaraccallo) 
  . 
  1 
  1 
  is 
  not 
  

   known 
  whether 
  this 
  was 
  used 
  in 
  ancient 
  times. 
  

  

  Mortars, 
  for 
  grinding 
  spices 
  or 
  condiments, 
  were 
  usually 
  water- 
  

   worn 
  stones 
  with 
  one 
  side 
  hollowed 
  out; 
  the 
  pestles 
  were 
  elongated 
  

   pebbles 
  with 
  one 
  end 
  shaped 
  to 
  fit 
  the 
  mortar. 
  (Cobo, 
  1890-95, 
  bk. 
  

   14, 
  ch..4; 
  Bingham, 
  1930, 
  figs. 
  186, 
  188, 
  189, 
  192, 
  194-96.) 
  

  

  Cooking 
  utensils 
  were 
  confined 
  to 
  a 
  few 
  simple 
  shapes 
  of 
  pottery. 
  

   Inca 
  cooking 
  pots 
  usually 
  had 
  covers 
  and 
  pedestal 
  or 
  tripod 
  bases, 
  so 
  

   that 
  a 
  fire 
  could 
  be 
  built 
  around 
  them. 
  Large 
  cooking 
  jars 
  usually 
  

   had 
  pointed 
  bases. 
  The 
  Indians 
  ate 
  from 
  flat 
  plates 
  and 
  drank 
  from 
  

   tumbler-shaped 
  cups 
  of 
  wood 
  (qtro), 
  pottery, 
  or 
  metal. 
  The 
  nobles 
  

   used 
  gold 
  or 
  silver 
  dishes 
  made 
  in 
  the 
  same 
  shapes 
  as 
  the 
  pottery 
  ones. 
  

  

  For 
  the 
  manufacture 
  of 
  chicha, 
  see 
  page 
  292. 
  

  

  