The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-02-21
WHEN THE POOR EON WAS APROUD AND CULTURED ATE

the capital ten or fifteen razors were
used for shaving the beard of each
individual.
All the precious stones found in
Mexico were used for ornamental pur-
poses, and especially emeralds, anne
thysts and turquoises. Pearls and
bright colored stones. mingled with
gems, were also in use for bracelets.
earrings and necklaces. Mirrors OF
crystal and obsidian. brightly polished
and set in costly frames, reflected the
human face as clearly as those OF
European manufacture. Cloth was
made OF cotton, rabbits hair or n
mixture Of these materials. Carpets,
tapestry and bed coverings were also
of cotton and feather work. For ne
que n description of coarse cloth.
and also for cords, ropes and mats.
palm leaves and maEuey fibre were
used. Paper was made of the same
substances, and the skins of animals
were utilized as parchment for hero
glyphic inscriptions. Dyes and paints.
mineral, animal and vegetable, were
so skilfully prepared that they ex-
called those which were used in Eu-
rope. and after the conquest many of
them were introduced into Spain by
the c%onQuerors of Anahuac.
Mexican paintings showed little ar
tistic merit. except in their coloring.
and apart from hieroglyphic records
few specimens have been preserved.
on the arrival of Cortes Aztec paint
ers described everything new and
strange that was introduced by the
conquerors. as their armor. their
horses. their cannon. and sent them
depictured on canvas to Montezuma.
In preparing and cooking their food
the Aztecs displayed their usual in
genuity, though many of their dishes
were of "A very simple character.
Maize, or Indian corn, when in the
milk was eaten boiled; when dry ii
was parched or roasted. though IT
usually came to table in The shape of
tortillas. then. as now, the staple food
of all Spanish America. What poi is
to the Hawaiian. what rice is to the
Hindu and what bread is TO most CIV
ilized nations the ~tortilla was and is
to the inhabitants Of Mexico.
In making tortillas the Nahuas
boiled their maize In water, to which
lime. or sometimes nitre. was added.
When thus softened IL was crushed
with "A stone roller. and the dough
after being kneadrd was shaped into
thin round cakes which were baked
in earthen pans and piled one on an
other 80 as to retain their warmth,
for WHEN cold they lost their SAVIOR.
Several kinds of bread were prepared
from maize. some Of them, as the tlax-
CALI. being in the form of larger and
thicker cakes and some in the shape OF
balls. as rice il now often served with
curry or other seasoned dishes. Atolli,
a preparation of maize varying in con-
sistence from Cruel To mush and used
both as liquid or solid food, was made
Of corn stripped of the husk. mashed.
mixed with water. boiled down as re-
quired and sws-tercd or seasoned ac-
cordlng to taste. with honey, chile or
saltpetre.
Beans. the ell OF the Aztecs and the
principal Ingredient in the ~frijoles OF
the ~Spaniards. were boiled when
green in the pod. and when dry We're
also boiled. chile. or chile peppt r, was
eaten raw. whether green or dry. and
a sauce made from It formed a part OF
the seasoning Of almost every Nahua
dish. Flesh. fish and fowl. fresh or
sailed. We're roasted. stewcd and boiled
with dog fat and seasoned with chile
and tomatl. or tomatoes. Fruits were
for the most part eaten raw, bu, some,
as the pluntain and banana, We're
roasted or stewed.
Among miscellaneous articles Of food
may be mentioned the ant. maguey
worm and tia fly of che Mexican lake.
which We're dried, ground. boiled and
eaten in the form of cakes. There
were also eggs of turkeys. iguanas
and turtles. roasted. boiled and in
omelets; reptiles Of various kinds;
shrimps. sardines and crabs: wild
amaranth seeds inc tule roots; honey
Of bees. of maize and Of the magtry.
and portions OF maguey stalks and
leaves, which were eaten roasted. All
articles of food, whether cooked or