﻿356 
  SOUTH 
  AMERICAN 
  INDIANS 
  [B. 
  A. 
  E. 
  Bull. 
  143 
  

  

  tribute 
  obligations, 
  finally, 
  many 
  Indians 
  were 
  obliged 
  to 
  raise 
  cattle 
  

   to 
  produce 
  the 
  hides, 
  beef, 
  and 
  tallow 
  necessary 
  to 
  the 
  White 
  colonists 
  

   and 
  for 
  foreign 
  export. 
  

  

  It 
  is 
  interesting 
  to 
  note, 
  on 
  the 
  other 
  hand, 
  that 
  European 
  squashes 
  

   and 
  gourds 
  had 
  little 
  success 
  in 
  Peru, 
  for 
  the 
  simple 
  reason 
  that 
  they 
  

   differed 
  too 
  little 
  from 
  extant 
  Indian 
  varieties, 
  which 
  amply 
  fulfilled 
  

   all 
  needs 
  (Cobo, 
  1890-95, 
  2:436). 
  The 
  same 
  situation 
  prevailed 
  with 
  

   many 
  European 
  beans. 
  The 
  exception 
  was 
  the 
  broadbean 
  (Vicia 
  

   faba), 
  which 
  has 
  the 
  property 
  of 
  flourishing 
  to 
  altitudes 
  of 
  3,850 
  me- 
  

   ters, 
  or 
  about 
  12,500 
  feet 
  (Sapper, 
  1938, 
  p. 
  44). 
  Cobo 
  observes 
  that 
  

   in 
  the 
  districts 
  of 
  Cuzco 
  or 
  Chuquiabo, 
  broadbeans 
  were 
  planted 
  at 
  

   altitudes 
  where 
  maize 
  could 
  not 
  survive 
  (Cobo, 
  1890-95, 
  2:417). 
  The 
  

   great 
  success 
  of 
  garlic, 
  especially 
  in 
  the 
  puna 
  districts, 
  may 
  perhaps 
  be 
  

   assigned 
  to 
  the 
  fact 
  that 
  as 
  a 
  flavoring, 
  garlic 
  satisfied 
  a 
  pre-existing 
  

   Indian 
  demand 
  for 
  spice 
  without 
  competing 
  too 
  closely 
  with 
  the 
  flavors 
  

   of 
  Indian 
  peppers. 
  Cobo 
  relates 
  that 
  the 
  Highland 
  Indians 
  made 
  

   more 
  use 
  of 
  garlic 
  than 
  of 
  any 
  other 
  European 
  produce, 
  and 
  adds 
  the 
  

   interesting 
  note 
  that 
  onions 
  were 
  restricted 
  to 
  the 
  Coastal 
  plains 
  

   because 
  of 
  their 
  low 
  resistance 
  to 
  cold 
  (Cobo, 
  1890-95, 
  2:431). 
  

   European 
  turnips, 
  on 
  the 
  other 
  hand, 
  had 
  little 
  success 
  because, 
  as 
  

   Cobo 
  says, 
  they 
  were 
  too 
  much 
  like 
  the 
  many 
  Indian 
  varieties 
  of 
  edible 
  

   roots 
  (1890-95, 
  2:430). 
  

  

  But 
  sugarcane 
  (Saccharum 
  officinarum) 
  had 
  immense 
  success 
  in 
  

   Peril, 
  not 
  only 
  because 
  it 
  could 
  be 
  cultivated 
  within 
  altitudes 
  under 
  

   2,600 
  meters 
  (about 
  8,400 
  feet), 
  in 
  the 
  deep 
  Highland 
  valleys 
  (Cobo, 
  

   1890-95, 
  2:409; 
  Sapper, 
  1938, 
  p. 
  44), 
  but 
  also 
  because 
  of 
  its 
  great 
  vari- 
  

   ety 
  of 
  uses. 
  Cobo 
  expresses 
  wonder 
  at 
  the 
  vast 
  quantity 
  of 
  sweets 
  

   consumed 
  everywhere 
  in 
  Peru, 
  and 
  he 
  notes 
  that 
  the 
  pressed 
  cane 
  

   itself 
  served 
  as 
  fuel 
  in 
  the 
  absence 
  of 
  wood. 
  Tobacco, 
  on 
  the 
  other 
  

   hand, 
  which 
  was 
  extensively 
  grown 
  by 
  the 
  Quechua, 
  was 
  never 
  taken 
  

   by 
  the 
  Quechua 
  other 
  than 
  medicinally, 
  even 
  within 
  the 
  urban 
  sphere 
  

   of 
  Lima 
  (Haenke, 
  1901, 
  p. 
  107). 
  Called 
  sayri, 
  or 
  topasayri, 
  it 
  was 
  

   grown 
  for 
  European 
  consumption. 
  Within 
  Indian 
  life, 
  it 
  could 
  not, 
  

   compete 
  with 
  coca 
  as 
  a 
  narcotic. 
  

  

  A 
  third 
  condition 
  for 
  success 
  may 
  perhaps 
  be 
  postulated 
  as 
  follows: 
  

   The 
  cultivation 
  or 
  care 
  of 
  the 
  imported 
  species 
  must 
  involve 
  neither 
  

   an 
  excessive 
  surcharge 
  of 
  labor 
  nor 
  any 
  radical 
  change 
  in 
  the 
  Indian 
  

   habits 
  of 
  farming 
  and 
  husbandry, 
  unless 
  its 
  value, 
  as 
  with 
  beasts 
  of 
  

   burden 
  or 
  sugarcane, 
  is 
  so 
  great 
  as 
  to 
  offset 
  the 
  extra 
  expenditures 
  or 
  

   adjustments. 
  The 
  case 
  of 
  grapes 
  and 
  the 
  wine 
  industry 
  will 
  illustrate 
  

   the 
  point. 
  Although 
  a 
  few 
  species 
  of 
  wild 
  grape? 
  grew 
  in 
  South 
  Amer- 
  

   ica 
  before 
  the 
  Conquest, 
  the 
  domesticated 
  grape 
  was 
  unknown 
  until 
  

   the 
  arrival 
  of 
  the 
  Spaniards. 
  The 
  first 
  European 
  grapes 
  marketed 
  in 
  

   Peru 
  were 
  offered 
  in 
  Lima 
  in 
  1551 
  (Cobo, 
  1890-95, 
  2:378). 
  Before 
  

   1652, 
  the 
  Valleys 
  of 
  lea, 
  Nasca, 
  and 
  Pisco 
  had 
  become 
  great 
  vine- 
  

  

  