LOCATION AND ENVIRONMENT. 3 
localities; and there is one variety, with small slender ears less than 15 cm. 
long, which is said to ripen in 60 days. 
The squash was probably next in importance as an article of diet. At 
least two species are known (Pepo maximus Linneus and Pepo vulgaris 
Moench). 
The sweet potato ([pomea batatas Poiret), the aguacate (Persea ameri- 
cana Miller), and the chile were also favorite articles of diet. There are 
two species of the last, the large chile (Capsicum baccatum Linneus) and the 
small chile (Capsicum frutescens Linnzus). 
The region abounds in edible fruits, which must have formed an impor- 
tant part of the food-supply in ancient times. There are at least two species 
of the zapote: the tul tree or common zapote (Achradelpha mammosa Cook) 
and the chico zapote (Achras zapota Linneus). The wood of the latter 
was also used by the Maya for door lintels in the temples; and when these 
have not been subjected to dampness they remain sound and durable even 
after the lapse of 1,500 years. The latex of this same tree produces the chicle 
of commerce, or chewing-gum, but this does not appear to have been used 
among the Maya as in the chewing-gum of to-day. 
Other fruits are several species of the anona (Annona diversifolia 
Safford, Annona reticulata Linneus), the jocote (Spondias purpurea Lin- 
nzus), the pineapple (Ananas sativus Schultes), the guava (Psidium guajava 
Linneus and P. molle Bertoloni), the papaya (Carica papaya Linneus), 
and the nanche (Byrsonima crassifolia Humboldt, Bonpland and Kunth). 
Delicious beverages were made from the cacao tree (Theobroma cacao 
Linneus), and the closely related pataxte tree (Theobroma bicolor Hum- 
boldt and Bonpland). Vanilla (Vanilla planifolia Andrews), a climbing 
orchid, is also found in the forests. 
Tobacco (Nicotiana tabacum Linneus) was, and still is, cultivated, the 
Copan leaf being regarded as the finest in Central America. The greater 
part of the tobacco used throughout Guatemala comes from this district; 
indeed, this crop is now the only export of the region, being the chief source 
of support for the present inhabitants of the Copan Valley. 
Among the non-edible species, cotton (Gossypium hirsutum Linneus) 
was doubtless the most important, practically all of the clothing in ancient 
times being made from it. The calabash tree (Crescentia cujete Linneus) 
probably ranked next, the fruit being used in making the smaller cooking 
utensils, such as ladles, bowls, and cups. 
The several species of palm played an important part in the life of the 
people. The leaves of the corozo palm (Attalea cohune Martius) were used 
for thatching the huts of the lower classes. The nuts of this palm and the 4 ' 
coyol palm (Acrocomia vinifera Oersted) were also eaten. A fan palm «> | 
(Sabal sp.) was probably used by the ancient inhabitants in making.:their ~~ 
baskets and matting. 
Among other non-edible species used by the Maya were the bottle gourd 
(Cucurbita lagenaria Linneus), from which the water-carriers or bottles 
