﻿Vol.2] 
  THE 
  ARAUCANIANS 
  — 
  COOPER 
  741 
  

  

  which 
  only 
  the 
  first 
  syllable 
  of 
  a 
  word 
  was 
  pronounced 
  by 
  one 
  player 
  

   and 
  the 
  other 
  players 
  had 
  to 
  fill 
  out 
  the 
  whole 
  word. 
  (For 
  detailed 
  

   treatment 
  of 
  games 
  and 
  sports, 
  cf. 
  Manquilef, 
  1914.) 
  

  

  Tobacco. 
  — 
  Smoking 
  as 
  a 
  recreational 
  habit 
  appears 
  to 
  be 
  a 
  quite 
  

   recent 
  development 
  among 
  the 
  Araucanians. 
  Bascufian 
  (1863, 
  p. 
  160) 
  

   mentions 
  smoking 
  as 
  part 
  of 
  the 
  shaman's 
  ceremonial; 
  Barlaeus 
  (1647, 
  

   p. 
  269), 
  the 
  blowing 
  of 
  smoke 
  from 
  the 
  mouth 
  and 
  nose 
  to 
  Pillan. 
  

   (See 
  account 
  of 
  Pillan 
  cult 
  under 
  Religion, 
  infra.) 
  Havestadt 
  (1883, 
  

   2 
  : 
  746) 
  reports 
  the 
  ceremonial 
  fumigation 
  of 
  hockey 
  sticks 
  with 
  tobacco 
  

   smoke, 
  and 
  (2: 
  663) 
  the 
  use 
  of 
  tobacco 
  at 
  the 
  ngillatun 
  rite; 
  Olivares 
  

   (1874, 
  p. 
  493) 
  and 
  Carvallo 
  i 
  Goyeneche 
  (1876, 
  p. 
  138), 
  fumigation 
  

   by 
  the 
  shaman. 
  But 
  the 
  early 
  sources 
  do 
  not, 
  to 
  the 
  writer's 
  knowl- 
  

   edge, 
  record 
  tobacco 
  smoking 
  as 
  a 
  secular 
  habit. 
  Pipes 
  were 
  of 
  stone, 
  

   clay, 
  and 
  wood. 
  Monitor-type 
  pipes 
  were 
  common. 
  The 
  Indians 
  of 
  

   the 
  archipelago 
  of 
  Chiloe 
  used 
  a 
  plant 
  substitute 
  for 
  tobacco 
  when 
  

   the 
  latter 
  was 
  lacking. 
  Tobacco 
  was 
  mixed 
  with 
  the 
  bark 
  of 
  Aristo- 
  

   telia 
  maqui 
  and 
  of 
  other 
  plants 
  (Guevara 
  Silva, 
  1911, 
  p. 
  278). 
  The 
  

   native 
  name 
  for 
  tobacco 
  is 
  p9trem 
  (Felix 
  Jose, 
  1916, 
  1:369), 
  pitren 
  

   (Lenz, 
  1904-10, 
  2: 
  616), 
  puthem 
  (Febres, 
  1882), 
  ptem 
  (L. 
  de 
  Valdivia, 
  

   1887). 
  The 
  theory 
  of 
  its 
  derivation 
  from 
  Guarani 
  pety 
  does 
  not 
  seem 
  

   probable 
  (Lenz, 
  I.e.). 
  

  

  There 
  was 
  no 
  snuffing 
  or 
  chewing 
  of 
  tobacco 
  ; 
  recently, 
  old 
  or 
  mar- 
  

   ried 
  women 
  but 
  not 
  single 
  women 
  smoked 
  sometimes 
  (Guevara 
  Silva, 
  

   1911, 
  pp. 
  278, 
  280). 
  

  

  The 
  use 
  of 
  Datura 
  stramonium 
  as 
  a 
  narcotic 
  has 
  been 
  mentioned 
  

   supra 
  under 
  Education, 
  (p. 
  734). 
  

  

  Intoxicating 
  beverages. 
  — 
  Heavy 
  drinking 
  is 
  consistently 
  attributed 
  

   to 
  the 
  Araucanians 
  from 
  the 
  times 
  of 
  the 
  earliest 
  writers, 
  such 
  as 
  

   P. 
  de 
  Valdivia, 
  Ercilla, 
  Marino 
  de 
  Lovera, 
  Ofia, 
  Gonzalez 
  de 
  Najera, 
  

   and 
  Bascunan, 
  down 
  to 
  the 
  present 
  day. 
  The 
  heaviest 
  drinking 
  

   was 
  done 
  at 
  the 
  feasts, 
  but 
  according 
  to 
  Rosales 
  (1877-78, 
  1:155) 
  

   some 
  of 
  the 
  Araucanians 
  drank 
  only 
  chicha 
  and 
  never 
  water 
  even 
  in 
  

   their 
  own 
  homes. 
  Fermented 
  beverages 
  were 
  made 
  from 
  more 
  than 
  

   a 
  dozen 
  different 
  kinds 
  of 
  grains 
  and 
  seeds, 
  berries 
  and 
  fruits, 
  and 
  

   tubers. 
  (Cf. 
  list 
  in 
  Guevara 
  Silva, 
  1929, 
  2:189-90.) 
  Among 
  grains 
  

   and 
  seeds 
  so 
  used 
  were 
  maize, 
  quinoa, 
  Araucaria 
  nuts, 
  and 
  later, 
  

   wheat 
  and 
  barley; 
  among 
  the 
  berries 
  and 
  fruits, 
  molle 
  (Schinus 
  leti- 
  

   folius), 
  maki 
  (Aristotelia 
  maqui), 
  myrtle 
  berries, 
  strawberries 
  (Fragaria 
  

   chiloensis), 
  etc., 
  and 
  in 
  post-Contact 
  days, 
  apples, 
  pears, 
  and 
  quinces; 
  

   and 
  potatoes. 
  Favorite 
  drinks 
  among 
  these 
  were 
  those 
  from 
  maize, 
  

   strawberries, 
  and 
  apples. 
  Making 
  fermented 
  beverages 
  was 
  the 
  

   woman's 
  task, 
  In 
  the 
  preparation 
  of 
  them 
  from 
  grains, 
  part 
  of 
  the 
  

   process 
  consisted 
  of 
  mastication 
  of 
  the 
  flour. 
  The 
  flour 
  so 
  saturated 
  

   with 
  saliva 
  was 
  put 
  in 
  water 
  and 
  stirred, 
  and 
  the 
  water 
  then 
  put 
  in 
  

   the 
  pot 
  and 
  heated. 
  

  

  