﻿430 
  SOUTH 
  AMERICAN 
  INDIANS 
  [B. 
  A. 
  E. 
  Bull. 
  143 
  

  

  the 
  amateur 
  fishermen 
  collect 
  their 
  catch, 
  hire 
  some 
  conveyance 
  to 
  

   cart 
  it 
  back 
  to 
  the 
  Sierra, 
  and 
  there 
  sell 
  or 
  distribute 
  it. 
  

  

  Food 
  preparation. 
  — 
  Chufiu, 
  dehydrated 
  potatoes, 
  is 
  a 
  staple 
  in 
  the 
  

   Quechua 
  diet. 
  There 
  are 
  two 
  main 
  varieties, 
  the 
  black 
  chufiu 
  and 
  the 
  

   white. 
  Chufiu 
  negro 
  is 
  made 
  of 
  specially 
  selected 
  potatoes 
  that 
  have 
  

   been 
  left 
  to 
  freeze 
  on 
  some 
  open, 
  high 
  ground. 
  While 
  the 
  potatoes 
  

   are 
  in 
  the 
  process 
  of 
  freezing 
  they 
  are 
  sprayed 
  with 
  water 
  periodically, 
  

   care 
  being 
  taken 
  that 
  they 
  are 
  not 
  exposed 
  to 
  the 
  sun. 
  When 
  

   the 
  freezing 
  treatment 
  is 
  finished, 
  the 
  potatoes 
  are 
  trampled 
  to 
  

   extract 
  whatever 
  water 
  is 
  left. 
  After 
  several 
  days 
  of 
  alternate 
  

   freezing 
  and 
  sun 
  heating 
  they 
  are 
  covered 
  with 
  totora 
  mats 
  or 
  

   bayeta. 
  The 
  white 
  chufiu 
  is 
  made 
  of 
  a 
  bitter 
  potato 
  which 
  has 
  been 
  

   left 
  in 
  a 
  lake 
  or 
  river 
  for 
  several 
  weeks 
  until 
  the 
  color 
  has 
  become 
  al- 
  

   most 
  white. 
  Then, 
  after 
  the 
  water 
  has 
  been 
  extracted, 
  the 
  potatoes 
  

   are 
  put 
  out 
  for 
  the 
  frost 
  to 
  work 
  upon 
  them. 
  Often 
  they 
  are 
  pressed 
  

   down 
  with 
  rocks. 
  After 
  a 
  few 
  days, 
  the 
  potatoes 
  have 
  been 
  almost 
  

   entirely 
  dehydrated, 
  the 
  finished 
  product 
  being 
  a 
  white 
  chalky 
  sub- 
  

   stance. 
  

  

  Dried 
  potatoes 
  are 
  made 
  by 
  first 
  cooking, 
  then 
  cleaning 
  and 
  expos- 
  

   ing 
  them 
  to 
  the 
  action 
  of 
  the 
  frost. 
  Maize, 
  wheat, 
  ocas, 
  barley, 
  ul- 
  

   lucos, 
  and 
  mashuas 
  are 
  preserved 
  in 
  the 
  same 
  way. 
  Castro 
  Pozo 
  cal- 
  

   culates 
  that 
  about 
  50 
  percent 
  of 
  locally 
  consumed 
  vegetables 
  and 
  

   grains 
  are 
  exposed 
  to 
  this 
  treatment 
  (Castro 
  Pozo, 
  1924, 
  p. 
  436). 
  

  

  Meat 
  is 
  preserved 
  by 
  salting 
  and 
  drying 
  in 
  the 
  sun. 
  Along 
  the 
  

   Coast, 
  little 
  preservation 
  is 
  done 
  except 
  by 
  the 
  commercial 
  establish- 
  

   ments. 
  The 
  fish 
  are 
  salted 
  and 
  sold 
  in 
  the 
  daily 
  market. 
  

  

  Chufiu, 
  potatoes, 
  and 
  the 
  potato 
  seed 
  are 
  stored 
  in 
  llama-wool 
  

   sacks, 
  in 
  huts 
  adjoining 
  the 
  living 
  quarters, 
  or 
  in 
  the 
  household. 
  

   Grain 
  is 
  stored 
  in 
  the 
  same 
  way 
  or 
  is 
  left 
  spread 
  out 
  on 
  the 
  floor 
  of 
  the 
  

   storage 
  place. 
  

  

  Except 
  at 
  fiesta 
  times, 
  the 
  Quechua 
  ordinarily 
  eat 
  two 
  meals 
  a 
  

   day 
  — 
  at 
  dawn 
  and 
  in 
  the 
  early 
  evening. 
  During 
  plowing 
  and 
  har- 
  

   vesting 
  seasons, 
  the 
  workers 
  are 
  accustomed 
  to 
  receiving 
  a 
  midday 
  

   lunch. 
  Usually 
  women 
  do 
  the 
  cooking, 
  although 
  men 
  also 
  cook 
  at 
  

   times. 
  Potatoes, 
  chufiu, 
  and 
  grains 
  are 
  boiled 
  and 
  served 
  in 
  stews 
  

   (chupe). 
  Meats 
  are 
  roasted 
  on 
  spits 
  or 
  fried. 
  In 
  the 
  Highlands, 
  

   food 
  is 
  frequently 
  cooked 
  over 
  fires 
  made 
  of 
  manure. 
  Wood 
  fires 
  are 
  

   more 
  common 
  in 
  the 
  lower 
  altitudes. 
  

  

  Bread 
  is 
  a 
  staple 
  only 
  in 
  restricted 
  areas 
  or 
  is 
  eaten 
  on 
  special 
  oc- 
  

   casions. 
  In 
  the 
  Punas 
  of 
  Quispicanchis 
  and 
  Paucartambo 
  all 
  the 
  

   bread 
  is 
  brought 
  in 
  from 
  the 
  outside. 
  The 
  local 
  Indians 
  have 
  no 
  rec- 
  

   ipes 
  for 
  making 
  bread. 
  Cheese, 
  of 
  cow's, 
  ewe's, 
  and 
  goat's 
  milk, 
  is 
  

   made 
  in 
  most 
  Quechua 
  communities. 
  In 
  many 
  places, 
  it 
  is 
  an 
  essen- 
  

   tial 
  part 
  of 
  the 
  diet. 
  

  

  