Mexico before and at the Spanish conquest. In commencing a
clearing, the brushwood is first cut close to the ground, as it
would be difficult to do so after the large trees are felled. The
big timber is then cut down, and in April it is set fire to. All
the small wood and leaves burn well; but most of the large trunks
are left, and many of the branches. Most of the latter are cut up
to form a fence round the clearing, this at Pital and Esquipula
being made very close and high to keep out deer. In May, the maize
is sown; the sower makes little holes with a pointed stick, a few
feet apart, into each of which he drops two or three grains, and
covers them with his foot. In a few days the green leaves shoot up,
and grow very quickly. Numerous wild plants also spring up, and in
June these are weeded out; the success of the crop greatly
depending upon the thoroughness with which this is done. In July
each plant has produced two or three ears; and before the grain is
set these are pulled off, excepting one, as if more are left they
do not mature well. The young ears are boiled whole, and make a
tender and much-esteemed vegetable. They are called at this stage
"chilote," from the Aztec xilotl; and the ancient Mexicans in their
eighth month, which began on the 16th July, made a great festival,
called the feast of Xilonen. The poor Indians now have often reason
to rejoice when this stage is reached, as their stores of corn are
generally exhausted before then, and the "chilote" is the first
fruits of the new crop. In the beginning of August the grains are
fully formed, though still tender and white; and it is eaten as
green corn, now called "elote." In September the maize is ripe, and
is gathered when dry, and stowed away, generally over the rooms of
the natives. A second crop is often sown in December.

Maize is very prolific, bearing a hundredfold, and ripening in