to the roof, and with a certain kind of outhouse, where they keep their
food. All their things are kept very clean.

They also have flower-pots with small trees of an unknown kind. The
leaves are very soft, and of a yellow-reddish colour.

The bread they use is mainly of roots, whose young shoots climb on poles,
which are put near them for that purpose.* The rind is grey, the pulp
murrey colour, yellow, or reddish; some much larger than others. There
are some a yard and a half in thickness, also two kinds; one almost
round, and the size of two fists, more or less. Their taste resembles the
potatoes of Peru. The inside of the other root is white, its form and
size that of a cob of maize when stripped. All these kinds have a pulp
without fibres, loose, soft, and pleasant to the taste. These roots are
bread made without trouble, there being nothing to do but to take them
out of the earth, and eat them, roast or boiled. They are very good
cooked in pots. Our people ate a great deal; and, being of a pleasant
taste and satisfying, they left off the ship's biscuit for them. These
roots last so long without getting bad, that on reaching Acapulco those
that were left were quite good.

[* The Kumara, or sweet potato, and yams.]

Their meat consists of a great quantity of tame pigs, some reddish,
others black, white, or speckled. We saw tusks 1¼ _palmos_ in length, and
a porker was killed weighing 200 lbs. The natives roast them on hearths,
wrapped up in plantain leaves. It is a clean way, which gives the meat a
good colour, and none of the substance is lost.

There are many fowls like those of Europe. They use capons. There are