674 MAIZE 



CHAP. The ancient Aztecs of Mexico used maize as a staple food, 



' IV ' and Prescott tells us that they were addicted to "confections 

 and pastry, for which their maize flour and sugar supplied 

 ample materials ". Maize, he adds, was " the great staple of 

 the country" in the sixteenth century, "as, indeed, of the 

 American Continent. . . . The Aztecs were as curious in its 

 preparation, and as well-instructed in its manifold uses, as the 

 most expert New England housewife." Hernandez (i) "cele- 

 brates the manifold ways in which the maiz was prepared ". 

 Torquemada obtained possession of the royal account-book from 

 the palace of Tezcuco, from which he found that among the 

 items of yearly expenditure of the palace was one for 4,900,300 

 fanegas of maize, the fanega being equal to about 100 lbs. 

 weight {Prescott, 1). 



Describing the natives of the lands adjacent to the Bay of 

 Campeachy, Dampier (1) wrote in 1676 : — 



"This country is very fruitful, yielding plentiful crops of 

 maiz, which is their chiefest subsistence. After it is boiled, 

 they bruise it in such a rubbing stone as Chocolate is ground 

 on. Some of it they make into small thin cakes, called Tar- 

 tilloes. The rest is put into a Jar till it grows sowr ; and when 

 they are thirsty, mix a handful of it in a Callabash of Water 

 which gives it a sharp pleasant Taste, then straining it through 

 a large Callabash prick'd full of small Holes to keep out the 

 Husks, they drink it off. If they treat a friend with this 

 drink, they mix a little honey with it ; for their ability reaches 

 no higher : And this is as acceptable to them as a glass of 

 wine to us. If they travel for two or three days from home, 

 they carry some of this ground Maiz in a Plantain leaf, and 

 Callabash at their girdles to make their drink, and take no 

 further care for victuals till they come home again. This is 

 called posole : and by the English poorsoul. It is so much 

 esteemed by the Indians, that they are never without some of 

 it in their homes. 



" Another way of preparing their drink is to parch the 

 maiz, and then grind it to powder on the rubbing-stone, 

 putting a little Anatta to it ; which grows in their plantations, 

 and is used by them for no other purpose. They mix it all 

 with water, and presently drink it off without straining. In 

 long journeys they prefer this drink before Posole." 



The Incas of Peru, at the time of the Spanish conquest 



