﻿Vol. 
  2] 
  

  

  THE 
  AYMARA 
  — 
  TSCHOPIK 
  

  

  527 
  

  

  From 
  July 
  to 
  October, 
  the 
  diet 
  consists 
  mainly 
  of 
  grains, 
  the 
  last 
  of 
  

   the 
  harvest, 
  and 
  stews 
  with 
  meat. 
  From 
  November 
  to 
  January, 
  

   food 
  is 
  scarce 
  and 
  consists 
  mainly 
  of 
  chufiu, 
  meat, 
  wild 
  birds, 
  and 
  

   game. 
  Fish 
  are 
  eaten 
  the 
  year 
  round. 
  Literally, 
  every 
  organ 
  of 
  an 
  

   animal, 
  including 
  the 
  eyes, 
  blood, 
  and 
  tripe, 
  are 
  eaten, 
  although 
  the 
  

   contents 
  of 
  the 
  stomach 
  and 
  intestines 
  are 
  not 
  utilized. 
  

  

  Only 
  two 
  true 
  meals 
  are 
  eaten 
  each 
  day, 
  one 
  after 
  sunrise, 
  the 
  other 
  

   just 
  before 
  sunset. 
  Usually, 
  only 
  parched 
  maize 
  or 
  barley 
  is 
  eaten 
  

   at 
  noon, 
  although 
  during 
  planting 
  or 
  harvesting 
  this 
  meal 
  may 
  be 
  

   more 
  substantial. 
  Food 
  is 
  served 
  from 
  the 
  cooking 
  pots 
  with 
  wooden 
  

   ladles 
  into 
  individual 
  pottery 
  bowls. 
  People 
  eat 
  with 
  the 
  fingers 
  or 
  

   hold 
  the 
  bowl 
  to 
  their 
  lips. 
  During 
  feasts, 
  men 
  and 
  women 
  eat 
  apart. 
  

  

  Figure 
  48. 
  — 
  Aymara 
  fence 
  fishing. 
  

  

  Food 
  is 
  ground 
  on 
  a 
  large 
  stone 
  metate 
  of 
  irregular 
  outline 
  and 
  

   slightly 
  concave 
  surface; 
  occasionally 
  the 
  metate 
  is 
  in 
  bedrock. 
  The 
  

   large 
  lunate 
  stone 
  mano 
  is 
  rocked 
  from 
  side 
  to 
  side. 
  When 
  traveling, 
  

   a 
  temporary 
  oven 
  is 
  made; 
  a 
  hole 
  is 
  dug 
  on 
  a 
  windy 
  hill 
  and 
  surrounded 
  

   by 
  a 
  ring 
  of 
  dry 
  manure, 
  one 
  side 
  being 
  open 
  to 
  the 
  prevailing 
  wind. 
  

   The 
  manure 
  is 
  lighted 
  and 
  an 
  olla 
  set 
  in 
  this 
  ring. 
  To 
  grind 
  condi- 
  

   ments, 
  a 
  small 
  stone 
  mortar 
  with 
  a 
  roughly 
  spherical 
  pestle 
  is 
  used. 
  

  

  Small 
  fish 
  are 
  scaled 
  and 
  boiled 
  without 
  being 
  cleaned. 
  To 
  pre- 
  

   serve 
  fish, 
  they 
  are 
  split 
  open, 
  cleaned, 
  and 
  dried 
  in 
  the 
  sun 
  on 
  top 
  of 
  

   stone 
  walls, 
  or 
  are 
  cleaned 
  and 
  roasted 
  between 
  layers 
  of 
  hot 
  stones; 
  

   this 
  technique 
  is 
  seldom 
  employed 
  in 
  Bolivia. 
  They 
  are 
  never 
  smoked. 
  

   Meat 
  is 
  cut 
  into 
  strips, 
  salted, 
  and 
  dried 
  in 
  the 
  sua 
  for 
  10 
  days. 
  

  

  Many 
  techniques 
  are 
  employed 
  to 
  preserve 
  potatoes 
  and 
  ocas. 
  

   Chufiu 
  is 
  prepared 
  by 
  allowing 
  potatoes 
  to 
  freeze 
  and 
  thaw 
  on 
  a 
  bed 
  

   of 
  grass 
  for 
  a 
  varying 
  period 
  depending 
  upon 
  the 
  frost, 
  after 
  which 
  

   the 
  water 
  is 
  pressed 
  out 
  with 
  the 
  feet 
  and 
  the 
  potatoes 
  are 
  dried 
  and 
  

  

  595682—46 
  36 
  

  

  