APPENDIX. 
421 
MIXTURE OF RACES IN CENTRAL AMERICA. 
To show how difficult the study of race peculiarities must be 
in a country where there is so much amalgamation, I give a list 
of the names of some of the crosses: — 
Crosses. 
Male. 
Female. 
Mestizo (Ladino) 
. Spaniard. 
Indian woman. 
Castiso. 
. Spaniard. 
Mestiza. 
Espanolo. 
. Castiso. 
Spanish woman. 
Mulato. 
. Negro. 
Spanish woman. 
Morisco. 
Spaniard. 
Mulata. 
Albino. 
. Morisco. 
Spanish woman. 
Tornatras. 
. Albino. 
Spanish woman. 
Tente en el aire . 
. Tornatras. 
Spanish woman. 
Lobo (wolf) .... 
. Negro. 
Indian woman. 
Caribujo. 
. Lobo. 
Indian w r oman. 
Barsino. 
. Coyote (Indigene). 
Mulata. 
Grifo. 
. Lobo. 
Negress. 
Albarazado .... 
. Coyote. 
Indian woman. 
Chaniso. 
. Indio. 
Mestiza. 
Mechino. 
. Coyote. 
Loba. 
GUATEMALTECAN COOKERY. 
I do not speak of the tables of the upper classes, where variety 
is found in Guatemala as well as elsewhere; but of the common 
cookery that a stranger finds in travelling, it may truly be said 
that it has not a national character, nor does justice to the 
abundant material at hand. What there is of it is, however,, 
good; a fresh tortilla is better than the cakes of the Northern 
backwoods, and the wheaten bread made by the joanadero of the 
village is exceedingly palatable. Frijoles, or beans, the most 
popular general dish, are always stewed over an open fire, and 
are much better than the baked beans of New England. Eggs 
are always present, either fried, poached, or baked in the shell 
(huevos tibios ) ; when fried, always seasoned with tomato, 
chillis, and vinegar. Salchichas , or sausages, fried in lard, 
with plenty of garlic; gigote , or hashed meat; higate , a potage 
made of figs, pork, fowl, sugar, ginger, cinnamon and allspice, 
