A General History and Collection of Voyages and Travels — Volume 04 - Arranged in Systematic Order: Forming a Complete History of the Origin and Progress of Navigation, Discovery, and Commerce, by Sea and Land, from the Earliest Ages to the Present Time by Robert Kerr
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were conducted with such secrecy as only to be known by his most familiar
servants; and he lay under no suspicion of unnatural vices, so common among his subjects. The clothes he wore one day were not used for four days after. His guard consisted of two hundred nobles, who had apartments adjoining his own. Certain persons only among these were permitted to speak to him, and when they went into his presence, they laid aside their ordinary rich dresses, putting on others quite plain but clean, entering his apartment barefooted, with their eyes fixed on the ground, and making three profound reverences as they approached him. On addressing him, they always began, Lord! my Lord! great Lord! and when they had finished, he always dismissed them in few words; on which they retired with their faces towards him, keeping their eyes fixed on the ground. I observed likewise, that all the great men who waited upon him on business, always entered the palace barefooted and in plain habits, never entering the gate directly, but making a circuit in going towards it. The cooks of the palace had above thirty different ways of dressing meats, which were served up in earthen vessels of a very ingenious construction for keeping their contents always hot. For Montezumas own table above three hundred dishes were dressed every day, and more than a thousand for his guards. Montezuma sometimes went before dinner to inspect the preparations, on which occasions his officers pointed out to him which were the best, explaining what birds or flesh they were composed of. It is said that the flesh of young children was sometimes dressed for his table; but after Cortes had spoken to him respecting the barbarity of this inhuman custom, it was no longer practised in the palace. The ordinary meats were domestic fowls, pheasants, geese, partridges, quails, venison, Indian hogs or _pecaris_, pigeons, hares, rabbits and many other animals and birds peculiar to the country; the various meats being served up on black and red earthen-ware made at Cholula. In the cold weather while at |
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