THE OLIVES VINE CHILE PEPPEB. 



57 



were attempted ; and this rule seems to have been enforced very 

 generally, except, at Tehuacan, in the state of Puebla and at some 

 points in the Misteca in Oajaca. The value of Spanish wines im- 

 ported annually before Mexican independence, reached the ample 

 sum of $700,000 ; and as the French and Germans have, since the 

 opening of the ports, availed themselves of the benefit for their own 

 trade, it is very questionable whether the vine will ever become an 

 article of extreme produce as long as the present race occupies the 

 soil of Mexico. In 1843, the vine was still chiefly cultivated at 

 Tehuacan and at Parras. Plantations had been made in the 

 neighborhood of Zelaya, but the actual production of the region 

 about Parras may be estimated from the returns of the interior cus- 

 tom house of that district through which 616 barrels of native 

 brandy weighing 2,693 arrobas of 25 lbs. each and 323 barrels of 

 wine of 1,035 arrobas, together with 204 tierces of raisins, had 

 passed during the previous year. 



Chile peppers or capsicum, are extensively cultivated on the 

 table lands. This pungent vegetable is not only used upon the 

 table or in the food of all classes as an occasional agreeable stimu- 

 lant, but has become one of the regular necessaries of life. It is 

 either ground and mixed with the various sauces and stews that 

 always form part of a Spanish meal, or is stuffed with pleasant con- 

 diments and eaten as other products of the garden. No Mexican 

 will pass a day without a dish of the genuine article, and even for- 

 eigners who wince under its excoriation upon their arrival in the 

 country, soon become as fond of it as the natives. 



Mexico produces nearly all the garden stuffs which are either 

 natural to or have been introduced into the United States, but 

 either in consequence of the climate, or of a careless mode of cul- 

 tivation, they do not generally equal our own in quality or flavor. 

 The tomato is very fine, lucious and plentiful ; and, next to corn, 

 Chili and frijoles, is probably most extensively consumed. 



The frijol, a rich, nutritive, brown bean, altogether different, 

 however, from the ordinary Garrabanzos, is universally found on 

 the tables of Mexican gentlefolks and in the humble platters of the 

 Indians or Mestizos. Various kinds of this valuable esculent are 

 raised in the republic ; but the dark bean of Vera Cruz is always 

 sought as a delicacy in the houses of the upper classes throughout 

 the republic. It is both wholesome and nourishing. Mixed with 

 the stimulating gravy formed of chile, and eaten with a tortilla or 

 corn cake, it soon becomes a necessary of life to a stranger who 

 resides for any length of time in Mexico. Some of our country- 



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