﻿Vol.2] 
  THE 
  ARAUCANIANS 
  — 
  COOPER 
  705 
  

  

  with 
  the 
  horse 
  complex; 
  it 
  more 
  probably 
  was 
  not 
  part 
  of 
  pre-Hispanic 
  

   Mapuche-Huilliche 
  culture 
  (McClafferty, 
  1932, 
  p. 
  44). 
  

  

  Horned 
  cattle, 
  sheep, 
  pigs, 
  and 
  chickens 
  were 
  taken 
  over 
  very 
  early, 
  

   beginning 
  in 
  the 
  16th 
  century. 
  The 
  use 
  of 
  the 
  Iberian 
  hamstringer 
  

   for 
  cattle, 
  a 
  long 
  pole 
  with 
  a 
  crescent-shaped 
  blade 
  on 
  its 
  distal 
  end, 
  

   was 
  reported 
  by 
  Molina 
  (1878 
  b, 
  p. 
  487) 
  for 
  the 
  second 
  third 
  of 
  the 
  

   18th 
  century. 
  

  

  Fishing. 
  — 
  Fish 
  and 
  shellfish 
  were 
  important 
  elements 
  in 
  the 
  diet 
  

   of 
  the 
  mainland 
  Mapuche-Huilliche 
  living 
  on 
  or 
  near 
  the 
  Coast, 
  while 
  

   among 
  the 
  Chilotans 
  they, 
  with 
  potatoes, 
  constituted 
  most 
  of 
  the 
  food 
  

   supply. 
  Many 
  kind 
  of 
  fish 
  were 
  taken, 
  such 
  as 
  mullets 
  (Mugil 
  sp.), 
  

   flatfish 
  (Paralichthys 
  sp.), 
  porgies 
  (Sparus 
  sp.), 
  silversides 
  (Austro- 
  

   menidia 
  regia), 
  etc. 
  The 
  chief 
  shellfish 
  eaten 
  were: 
  Sea 
  urchins 
  

   (Strongylocentrotus 
  sp.), 
  crustaceans 
  (Aegla 
  sp. 
  and 
  Parastacus 
  sp., 
  

   and 
  probably 
  also 
  marine 
  crabs 
  of 
  several 
  species), 
  and 
  bivalves 
  

   (Mytilus 
  sp., 
  Amphidesma 
  sp., 
  Tellina 
  sp., 
  Unionids, 
  and 
  others). 
  

   Ascidians 
  or 
  sea-squirts 
  (Piures) 
  were 
  sought 
  also 
  for 
  food. 
  

  

  Fish 
  were 
  taken 
  with: 
  Nets 
  of 
  bark, 
  of 
  chupon 
  (Greigia 
  sphacelata), 
  

   and, 
  later, 
  of 
  hemp 
  ; 
  ponchos 
  and 
  baskets, 
  baited 
  and 
  put 
  under 
  water 
  

   (Guevara 
  Silva, 
  1911, 
  p. 
  150); 
  fykes 
  of 
  quila 
  (Chusquea 
  sp.); 
  hook 
  (of 
  

   thorn, 
  bone, 
  or 
  wood) 
  and 
  line; 
  spears, 
  including 
  a 
  three-pronged 
  one; 
  

   clubs 
  with 
  studded 
  heads 
  ; 
  and 
  weirs 
  of 
  branches, 
  used 
  by 
  the 
  Indians 
  

   of 
  Chiloe 
  (Olivares, 
  1874, 
  p. 
  365). 
  Fish 
  were 
  also 
  taken 
  by 
  poisoning 
  

   small 
  lagoons 
  or 
  still 
  water 
  in 
  streams 
  with 
  Drimys 
  winteri 
  (Febres, 
  

   1882, 
  s. 
  v. 
  rincun; 
  Housse, 
  1939, 
  p. 
  171). 
  No 
  whale 
  hunting 
  is 
  re- 
  

   ported. 
  

  

  Food 
  storage. 
  — 
  Grain 
  and 
  other 
  food 
  were 
  stored 
  in 
  hill 
  caves, 
  on 
  

   elevated 
  platforms, 
  and 
  in 
  hide 
  sacks 
  ; 
  potatoes, 
  in 
  bins 
  within 
  the 
  hut. 
  

  

  Food 
  preparation 
  and 
  cooking. 
  — 
  Cooking 
  was 
  done 
  by 
  the 
  women. 
  

   Maize 
  was 
  prepared 
  in 
  mauy 
  ways. 
  Green 
  maize 
  was 
  boiled 
  in 
  earthen 
  

   pots 
  or 
  roasted 
  over 
  the 
  fire 
  or 
  in 
  hot 
  embers, 
  or 
  it 
  was 
  dried, 
  shelled, 
  

   roasted 
  in 
  sand, 
  and 
  ground 
  to 
  flour 
  with 
  metate 
  and 
  two-handed 
  

   cylindrical 
  muller 
  (Ovalle, 
  1888, 
  12: 
  158; 
  Claude 
  Joseph, 
  1931, 
  pp. 
  

   40-41). 
  Two 
  kinds 
  of 
  flour 
  were 
  made: 
  raw, 
  or 
  re^o; 
  and 
  parched, 
  

   or 
  murke. 
  From 
  the 
  first 
  was 
  made 
  a 
  bread, 
  kofke, 
  in 
  the 
  form 
  of 
  

   flat 
  cakes, 
  or 
  tortillas, 
  baked 
  in 
  ashes, 
  or 
  in 
  pit 
  ovens. 
  A 
  sort 
  of 
  

   leaven 
  therefor 
  was 
  made 
  from 
  a 
  bit 
  of 
  the 
  grain 
  chewed 
  by 
  the 
  old 
  

   women 
  and 
  children 
  and 
  left 
  to 
  ferment 
  in 
  water 
  or 
  in 
  a 
  hole 
  in 
  the 
  

   ground 
  (Latcham, 
  1909, 
  p. 
  342 
  [post-Columbian?]). 
  The 
  parched 
  

   maize 
  (or 
  wheat) 
  in 
  cold 
  water 
  was 
  regularly 
  taken 
  on 
  arising 
  in 
  the 
  

   early 
  morning 
  and 
  after 
  meals. 
  A 
  bread 
  was 
  also 
  made 
  of 
  huequen, 
  

   teca, 
  mango, 
  andlanco. 
  (Cf. 
  supra 
  under 
  Wild 
  Plant 
  Foods, 
  p. 
  702.) 
  

  

  Meat 
  was 
  preferred 
  lightly 
  cooked. 
  Some 
  bits 
  were 
  eaten 
  raw. 
  

   Meat 
  was 
  cut 
  in 
  strips 
  and 
  sundried 
  or 
  smoked 
  to 
  make 
  charki, 
  or 
  

   jerked 
  meat. 
  

  

  