THE COCA 'SHRUB, 
105 
valleys it can only be stripped once a year. Like the 
coffee-tree, the coca-shrub thrives only in a damp situation, 
under shelter from the sun; and for this reason maiae, 
which rapidly shoots up, is geaerally sown between the 
rows of the young plants. 
The local consumption of coca is immense, as the 
Peruvian Indian reckons its habitual use among the prime 
necessaries of lifej and is never seen without a leathern 
pouch Jilled with a provision of the leaves, and containing 
besides a small box of powdered unslaked lime. At least 
three times a day be rests from his work to chew his 
indispensable coca. Carefully takinj^ a few leaves out 
of the hag, and removing their niidi-ibs, he fu'st masti- 
cates them in the shape of a small ball, which is called 
an acuUicoj then repeatedly inseiting a tliin piece of 
moistened wood like a toothpick into the box of unslaked 
Umej he introduces the powder which remains attached 
to it into the acuUico until the latter has acquired the 
requisite flavour. The saliva, which is abundantly secreted 
while chewing the pungent mixture, is mostly swallowed 
along with the green juice of the plant. 
When the acullico is exhausted, another is immedi- 
ately prepared J for one seldom suffices. The corrosive 
sharpness of the unslaked lime requires some caution^ and 
an unskilled cocanfjliewer runs the risk of burning his lips, 
as, for instance, the celebrated traveller Tschudi, who, by 
the advice of his muleteer, while crossing the high moun- 
tain passes of the Andes, attempted to make an acnllico, 
and instead of strengthening himself as he expected, 
merely added excruciating pain to the fatigues of the 
journey. 
The taste of coca is slightly bitter and aromatic, like 
that of bad green tea, but the addition of lime, or of the 
sharp ashes of the quinoa, renders it less disagreeable to 
the European palate. 
It is a remarkable fact that the Indians who regularly 
use coca require but little food, and when the dose is 
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