This, by the way, is the universal method of cooking meat in Mexico.

These Indians often eat their meat almost raw, nor have they any repugnance to blood, but boil and eat it.

Fish and frogs are broiled by being placed between two thin sticks tied together at the ends to do duty as a gridiron.
The flowers of the maize are dried in the sun, ground and mixed with water; if not required for immediate consumption they are put in jars and kept for the winter.

Many herbs are very palatable, as, for instance, the makvasari (of the _Crucifercae_), which is also kept for winter use after having been properly dried.

In the autumn the Indians sometimes eat potatoes, which, when cultivated at all, are planted between the corn, but grow no larger than pigeon eggs.