The Forest Exiles: The Perils of a Peruvian Family in the Wilds of the Amazon. Майн Рид

out of the torrent-bed, and they found themselves on a small ledge, or table, covered with low trees. These trees were of a peculiar kind, very common in all parts of the Andes, and known as molle trees. They are more properly bushes than trees, being only about ten or twelve feet in height. They have long delicate pinnate leaves, very like those of the acacia, and, when in fruit, they are thickly covered with clusters of small bright red berries. These berries are used among some tribes of Indians for making a highly valuable and medicinal beer; but the wood of the tree is of more importance to the people of those parts as an article of fuel, because the tree grows where other wood is scarce. It is even considered by the sugar-refiners as the best for their purpose, since its ashes, possessing highly alkaline properties, are more efficient than any other in purifying the boiling juice of the sugar-cane. The leaves of this beautiful tree, when pressed, emit a strong aromatic smell; and a very curious property ascribed to it by the more ignorant people of the mountains will be illustrated by the dialogue which follows:—

      “Let us pass the night here,” said Don Pablo, halting, and addressing himself to Guapo. “This level spot will serve us to encamp. We can sleep under the shade of the bushes.”

      “What! mi amo! (my master) Here?” replied the Indian, with a gesture of surprise.

      “And why not here? Can any place be better? If we again enter the defile we may find no other level spot. See! the llamas will go no farther. We must remain therefore.”

      “But, master,” continued Guapo—“see!”

      “See what?”

      “The trees, master!”

      “Well, what of the trees? Their shade will serve to screen us from the night dew. We can sleep under them.”

      “Impossible, master—they are poison trees!”

      “You are talking foolishly, Guapo. These are molle trees.”

      “I know it, señor; but they are poison. If we sleep under them we shall not awake in the morning—we shall awake no more.”

      And Guapo, as he uttered these words, looked horrified.

      “This is nonsense; you are superstitious, old man. We must abide here. See, the llamas have lain down. They will not move hence, I warrant.”

      Guapo turned to the llamas, and thinking that their movements might influence the decision of his master, began to urge them in his accustomed way. But it is a peculiarity of these creatures not to stir one step beyond what they consider a proper journey. Even when the load is above that which they are accustomed to carry—that is to say, 120 pounds—neither voice nor whip will move them. They may be goaded to death, but will not yield, and coaxing has a like effect. Both knew that they had done their day’s work; and the voice, the gesticulations and blows of Guapo, were all in vain. Neither would obey him any longer. The Indian saw this, and reluctantly consented to remain; at the same time he continued to repeat his belief that they would all most certainly perish in the night. For himself, he expressed his intention to climb a ledge, and sleep upon the naked rocks; and he earnestly entreated the others to follow his example.

      Don Pablo listened to the admonitions of his retainer with incredulity, though not with any degree of disdain. He knew the devotedness of the old Indian, and therefore treated, what he considered a more superstition, with a show of respect. But he felt an inclination to cure Guapo of the folly of such a belief; and was, on this account, the more inclined to put his original design into execution. To pass the night under the shade of the molle trees was, therefore, determined upon.

      All dismounted. The llamas were unloaded; their packs, or yerguas, taken off; the horse and mule were unsaddled; and all were permitted to browse over the little space which the ledge afforded. They were all trained animals. There was no fear of any of them straying.

      The next thing was to prepare supper. All were hungry, as none of the party had eaten since morning. In the hurry of flight, they had made no provision for an extended journey. A few pieces of charqui (jerked or dried beef) had been brought along; and, in passing near a field of “oca,” Guapo had gathered a bunch of the roots, and placed them on the back of his llama. This oca is a tuberous root (Oxalis tuberosa), of an oval shape and pale red colour, but white inside. It resembles very much the Jerusalem artichoke, but it is longer and slimmer. Its taste is very agreeable and sweetish—somewhat like that of pumpkins, and it is equally good when roasted or boiled. There is another sort of tuberous root (Tropaeolum tuberosum), called “ulluca” by the Peruvians, which is more glutinous and less pleasant to the taste. This kind is various in form, being either round, oblong, straight, or curved, and of a reddish, yellow colour outside, though green within. It is insipid when boiled with water, but excellent when dressed with Spanish peppers (Capsicum). Out of the oca, then, and charqui, the supper must be made; and for the purpose of cooking it, a fire must be kindled with the wood of the mollé.

      For a long time there was a doubt about whether it would be safe to kindle this fire. The sun had not yet gone down, and the smoke might attract observation from the valley below. If the pursuers were on their track, it might be noticed; as upon this lonely route a fire would indicate nothing else than the camp of some one on a journey. But the stomachs of our travellers cried for food, and it was at length resolved to light the fire, but not until after sunset, when the smoke could be no longer seen, and the blaze would be hidden behind the thick bushes of molle.

      Don Pablo walked off from the camp, and wandered among the trees to see if he could find something that might contribute a little variety to their simple supper. A small, broom-like plant, that grew among the mollé trees, soon attracted his attention. This was the quiñoa plant (Chenopodium quiñoa), which produces a seed, not unlike rice, though smaller in the grain, whence it has received in commerce the name “petty rice.” The quiñoa seeds, when boiled, are both pleasant and nutritious, but especially so when boiled in milk. Previous to the discovery of America, “quiñoa” was an article of food, supplying the place of wheat. It was much used by the natives, and is still collected for food in many parts. Indeed, it has been introduced into some European countries, and cultivated with success. The leaves, when young, can be used as spinach, but the seeds are the most sought after for food.

      Don Pablo having called Leon to assist him, a quantity of the seeds were soon collected into a vessel, and carried to the place which they had chosen for their camp; and, as it was now dark enough, the fire was kindled and the cooking-pot got ready. The Doña Isidora, although a fine lady, was one of those who had all her life been accustomed to look after her household affairs: and this, it may be remarked, is a somewhat rare virtue among the Peruvian ladies, who are generally too much given to dress and idleness. It was not so, however, with the wife of Don Pablo. She knew how to look after the affairs of the cuisine, and could dress any of the peculiar dishes of the country with the best of cooks. In a short while, therefore, an excellent supper was ready, of which all ate heartily, and then, wrapping themselves up in their ponchos, lay down to sleep.

Chapter Four.

       Table of Contents

      The Supper of Guapo.

      I have said all ate of the supper. This is not strictly true. One of the party did not touch it, and that was old Guapo. Why? Was he not hungry like the rest? Yes; as hungry as any of them. Why then did he not eat of the charqui and ocas? Simply because Guapo had a supper of a very different kind, which he carried in his pouch, and which he liked much better than the charqui stew. What was it? It was “coca.”

      “Chocolate,” you will say, or, as some call it, “cocoa,” which should be called, to name it properly, “cacao.” No, I answer—it was not chocolate, nor cocoa, nor cacao neither.

      “It must have been cocoa-nuts, then?” No; nor yet cocoa-nuts. The “coca,” upon which Guapo made his supper, and which contented his stomach perfectly for the