FOOD IN HONDURAS.
Redundant nature here leaves man so little to do, as scarcely to afford an opportunity for development. The people of northern Honduras, according to Herrera, cleared the ground with stone axes, and turned the sod by main strength with a forked pole or with sharp wooden spades, and by this means secured two or three yields every year; but the present occupants scarcely take so much trouble. On marrying, the men prepare a small field for a few beds of yams, beans, cassava, and squash, some pepper, and pine-apples, besides twenty to thirty plantain and cocoa-nut trees, leaving their wives to give it such further care as may be required. Where maize is cultivated it is either sown two or three grains in holes two feet apart, or broadcast over freshly cleared woodland a little before the rainy season. The Poyas are the only people who cultivate respectable farms. Fishing is the favorite occupation of the coast tribes, and their dexterity with the spear and harpoon is quite remarkable. The proper time for catching the larger species of fish, such as the tarpom and palpa, is at night, when a fleet of pitpans, each with a pitch-pine torch in the bow, may be seen on the lagoon intermingling in picturesque confusion. One or two paddlers propel the boat, another holds the torch, while the harpooneer stands at the bow with a waisko-dusa, or staff, having a loosely fitting, barbed harpoon at one end, and a piece of light wood at the other. A short line attached to the harpoon, passes along the staff, and is rolled round this float for convenience. The glare of the torch attracts the fish and enables the bowman to spy his prey, which is immediately transfixed by the harpoon. Away it darts, but the float retards its progress, and points out its whereabouts to the boatmen, who again seize the line, and drag it to the shore. Occasionally the tarpom is taken in strong nets, the meshes of which require to be six inches square in order to entangle it. Manatees or sea-cows are caught in the early morning, and to get within striking distance of the wary animal, it is necessary to deck the canoe with bushes and leaves, giving it the appearance of a floating tree. The line attached to the harpoon is in this case payed out from the canoe, which is often trailed by the manatee in a lively manner. It generally takes several harpoons as well as lances to kill it. Smaller harpoons, without barb, with merely quadrangular points an inch and a half long and nearly as wide, are used for catching turtles so that the shell may not be damaged. As the canoe approaches, the turtle slides under the water; the bowman signalizes the oarsman how to steer, and when the turtle rises to breathe, it is speared, dragged into the canoes, and placed on its back. Some fishermen will jump into the water after the animal, and bring it up in their hands, but this feat is attended with danger, from bites and sharp coral. The hawk-bill turtle is set free after the shell has been stripped of its scales, but the green species is eaten, and its eggs, which are esteemed a dainty, are sought for in the sand by poking suspected places with a stick. Smaller fish are speared with the sinnock, a long pole with a fixed point. The river people take less pleasure in fishing, and resort thereto only as driven by necessity. Weirs of branches and clay are constructed, with a small outlet in the middle, where men are stationed to catch the passing fish with nets and spears. The Poyas employ a still surer method. The water is beaten with sticks for some distance above the weir, so as to drive the fish together; a quantity of juice extracted from a wild vine called pequine, which has a stupefying effect, is thrown into the water, and the men have merely to select the best looking, the smaller ones being allowed to float away and recover in the unadulterated waters below. The preserving of fish is the work of women, who cut them in slices—sometimes rubbing them with salt—and place the pieces on a framework of cane over the fire to be smoke-dried; after which they are exposed to the sun for a day or two. Part of the fish is cooked, or baked in oil, and eaten at MOSQUITO COOKERY. once. If we except the Smoos and Xicaques, who follow game with true precision and patience, the usual mode of hunting is as primitive as weir-fishing. A number of men assemble and set fire to the grass, which drives the terrified animals into a corner, where they are shot or struck down, or the game is entrapped in holes partly filled with water. The wild hog, the tapir, and deer supply most of the meat, which is cured in the same way as fish: some cutting the meat in strips, and curing it on the buccan, or grate of sticks, while others prefer the barbecue method which is to smoke-dry the whole animal. Certain old writers state that human flesh was eaten, but this is discredited by others, who think that the error arose from seeing the natives feast on monkeys, which, skinned, have much the appearance of humans. The statement of their eating raw fish may also be wrong, for the natives of the present day are very careful about thoroughly cooking their food, and even avoid fruit not fully ripened. A well-known article of food is the Carib bread, a sort of white hard biscuit made from cassava or mandioc roots, which are skinned, washed, and grated on a board set with sharp stones. The pulp is rinsed in water to extract the poisonous juice, and when it is sufficiently whitened by this means, the water is carefully pressed out, and the substance set to dry in the sun. The sifted flour is made into large round thin cakes, which, after being exposed to the sun for a while, are slowly baked over the fire. The Poyas make large rolls, which are wrapped in leaves and baked in the ashes. These soon become sour, and are then eaten with a relish. Others grind cassava or maize on the metate, and bake tortillas. A gruel is also made of the flour, and eaten with salt and chile, or syrup. One of their dainties is bisbire, the name given to plantains kept in leaves till putrid, and eaten boiled. Scalding hot cacao mixed with chile is the favorite stimulant, of which large quantities are imbibed, until the perspiration starts from every pore. Cacao-fruit is also eaten roasted. Notwithstanding the richness of the soil and the variety of its productions, the natives are accused of resorting to insects for food, and of eating their own vermin. The coast people have the greater selection, but trust mostly to fishing, while the interior tribes after natural products depend upon the chase. The Cookras subsist chiefly on the cabbage-palm. Sambo girls have a peculiar fancy for eating charcoal and sand, believing that their charms are improved thereby. No regularity is observed in eating, but food is taken at any hour, and with voracity; nor will they take the trouble to procure more, until the whole stock is consumed, and hunger drives them from their hammocks. The Poyas and Guajiqueros seem to be the only tribes who have any idea of providing for the future; the latter laying up a common reserve.984
Frequent bathing is the rule, yet the Sambos, who have a better opportunity for this, perhaps, than other tribes, are described as dirty in their surroundings, and, when warmed by motion, emit a disagreeable odor, arising from the use of ointments and powders. The Poyas, Xicaques, Secos, and especially the Caribs are, on the contrary, very cleanly in their habits.985
MOSQUITO WEAPONS AND WAR.
The bow and arrow figures as the chief weapon of the Mosquitos, the former being usually of iron-wood, spanned with twisted mahoe-bark, and often six feet in length; the latter of reed or wood, hardened in fire, and pointed with hard wood, flint, fish-bones, or teeth. They not only handle the bow well, but some are expert in the art of defense. To attain this dexterity, children are taught to turn aside, with a stick, the blunt darts thrown at them, and in time they become sufficiently expert to ward off arrows in the same manner. They also fight