The negroes on the coast of Guinea delight in eating a yellowish earth, which they call caouac. The slaves who are taken to America endeavour to indulge in this habit; but it proves detrimental to their health. They say that the earth of the West Indies is not so easy of digestion as that of their country. Thibaut de Chanvalon, in his Voyage to Martinico, expresses himself very judiciously on this pathological phenomenon. "Another cause," he says, "of this pain in the stomach is that several of the negroes, who come from the coast of Guinea, eat earth; not from a depraved taste, or in consequence of disease, but from a habit contracted at home in Africa, where they eat, they say, a particular earth, the taste of which they find agreeable, without suffering any inconvenience. They seek in our islands for the earth most similar to this, and prefer a yellowish red volcanic tufa. It is sold secretly in our public markets; but this is an abuse which the police ought to correct. The negroes who have this habit are so fond of caouac, that no chastisement will prevent their eating it."
In the Indian Archipelago, at the island of Java, Labillardiere saw, between Surabaya and Samarang, little square and reddish cakes exposed for sale. These cakes called tanaampo, were cakes of clay, slightly baked, which the natives eat with relish. The attention of physiologists, since my return from the Orinoco, having been powerfully directed to these phenomena of geophagy, M. Leschenault (one of the naturalists of the expedition to the Antarctic regions under the command of captain Baudin) has published some curious details on the tanaampo, or ampo, of the Javanese. "The reddish and somewhat ferruginous clay," he says "which the inhabitants of Java are fond of eating occasionally, is spread on a plate of iron, and baked, after having been rolled into little cylinders in the form of the bark of cinnamon. In this state it takes the name of ampo, and is sold in the public markets. This clay has a peculiar taste, which is owing to the baking: it is very absorbent, and adheres to the tongue, which it dries. In general it is only the Javanese women who eat the ampo, either in the time of pregnancy, or in order to grow thin; the absence of plumpness being there regarded as a kind of beauty. The use of this earth is fatal to health; the women lose their appetite imperceptibly, and take only with relish a very small quantity of food; but the desire of becoming thin, and of preserving a slender shape, induces them to brave these dangers, and maintains the credit of the ampo." The savage inhabitants of New Caledonia also, to appease their hunger in times of scarcity, eat great pieces of a friable Lapis ollaris. Vauquelin analysed this stone, and found in it, beside magnesia and silex in equal portions, a small quantity of oxide of copper. M. Goldberry had seen the negroes in Africa, in the islands of Bunck and Los Idolos, eat an earth of which he had himself eaten, without being incommoded by it, and which also was a white and friable steatite. These examples of earth-eating in the torrid zone appear very strange. We are struck by the anomaly of finding a taste, which might seem to belong only to the inhabitants of the most sterile regions, prevailing among races of rude and indolent men, who live in the finest and most fertile countries on the globe. We saw at Popayan, and in several mountainous parts of Peru, lime reduced to a very fine powder, sold in the public markets to the natives among other articles of food. This powder, when eaten, is mingled with coca, that is, with the leaves of the Erythroxylon peruvianum. It is well known that Indian messengers take no other aliment for whole days than lime and coca: both excite the secretion of saliva, and of the gastric juice; they take away the appetite, without affording any nourishment to the body. In other parts of South America, on the coast of Rio de la Hacha, the Guajiros swallow lime alone, without adding any vegetable matter to it. They carry with them a little box filled with lime, as we do snuff-boxes, and as in Asia people carry a betel-box. This American custom excited the curiosity of the first Spanish navigators. Lime blackens the teeth; and in the Indian Archipelago, as among several American hordes, to blacken the teeth is to beautify them. In the cold regions of the kingdom of Quito, the natives of Tigua eat habitually from choice, and without any injurious consequences, a very fine clay, mixed with quartzose sand. This clay, suspended in water, renders it milky. We find in their huts large vessels filled with this water, which serves as a beverage, and which the Indians call agua or leche de llanka.* (* Water or milk of clay. Llanka is a word of the general language of the Incas, signifying fine clay.)
When we reflect on these facts, we perceive that the appetite for clayey, magnesian, and calcareous earth is most common among the people of the torrid zone; that it is not always a cause of disease; and that some tribes eat earth from choice, whilst others (as the Ottomacs in America, and the inhabitants of New Caledonia in the Pacific) eat it from want and to appease hunger. A great number of physiological phenomena prove that a temporary cessation of hunger may be produced though the substances that are submitted to the organs of digestion may not be, properly speaking, nutritive. The earth of the Ottomacs, composed of alumine and silex, furnishes probably nothing, or almost nothing, to the composition of the organs of man. These organs contain lime and magnesia in the bones, in the lymph of the thoracic duct, in the colouring matter of the blood, and in white hairs; they afford very small quantities of silex in black hair; and, according to Vauquelin, but a few atoms of alumine in the bones, though this is contained abundantly in the greater part of those vegetable substances which form part of our nourishment. It is not the same with man as with animated beings placed lower in the scale of organization. In the former, assimilation is exerted only on those substances that enter essentially into the composition of the bones, the muscles, and the medullary matter of the nerves and the brain. Plants, on the contrary, draw from the soil the salts that are found accidentally mixed in it; and their fibrous texture varies according to the nature of the earths that predominate in the spots which they inhabit. An object well worthy of research, and which has long fixed my attention, is the small number of simple substances (earthy and metallic) that enter into the composition of animated beings, and which alone appear fitted to maintain what we may call the chemical movement of vitality.
We must not confound the sensations of hunger with that vague feeling of debility which is produced by want of nutrition, and by other pathologic causes. The sensation of hunger ceases long before digestion takes place, or the chyme is converted into chyle. It ceases either by a nervous and tonic impression exerted by the aliments on the coats of the stomach; or, because the digestive apparatus is filled with substances that excite the mucous membranes to an abundant secretion of the gastric juice. To this tonic impression on the nerves of the stomach the prompt and salutary effects of what are called nutritive medicaments may be attributed, such as chocolate, and every substance that gently stimulates and nourishes at the same time. It is the absence of a nervous stimulant that renders the solitary use of a nutritive substance (as starch, gum, or sugar) less favourable to assimilation, and to the reparation of the losses which the human body undergoes. Opium, which is not nutritive, is employed with success in Asia, in times of great scarcity; it acts as a tonic. But when the matter which fills the stomach can be regarded neither as an aliment, that is, as proper to be assimilated, nor as a tonic stimulating the nerves, the cessation of hunger is probably owing only to the secretion of the gastric juice. We here touch upon a problem of physiology which has not been sufficiently investigated. Hunger is appeased, the painful feeling of inanition ceases, when the stomach is filled. It is said that this viscus stands in need of ballast; and every language furnishes figurative expressions which convey the idea that a mechanical distension of the stomach causes an agreeable sensation. Recent works of physiology still speak of the painful contraction which the stomach experiences during hunger, the friction of its sides against one another, and the action of the gastric juice on the texture of the digestive apparatus. The observations of Bichat, and more particularly the fine experiments of Majendie, are in contradiction to these superannuated hypotheses. After twenty-four, forty-eight, or even sixty hours of abstinence, no contraction of the stomach is observed; it is only on the fourth or fifth day that this organ appears to change in a small degree its dimensions. The quantity of the gastric juice diminishes with the duration of abstinence. It is probable that this juice, far from accumulating, is digested as an alimentary substance. If a cat or dog be made to swallow a substance which is not susceptible of being digested, a pebble for instance, a mucous and acid liquid is formed abundantly in the cavity of the stomach, somewhat resembling in its composition the gastric juice of the human body. It appears to me very probable, that when the want of aliments compels the Ottomacs and the inhabitants of New Caledonia to swallow clay and steatite during a part of the year, these earths occasion a powerful secretion of the gastric and pancreatic juices in the digestive apparatus of these people. The observations which I made on the banks of the Orinoco, have been recently confirmed by the direct experiments of two distinguished young physiologists, MM. Cloquet and Breschet. After long fasting they ate as much as five ounces of a silvery green and very flexible laminar talc. Their hunger was completely satisfied, and they felt no inconvenience from a kind of food to which their organs were unaccustomed. It is known that great use is still made in the East of the bolar and sigillated earths of Lemnos, which are clay mingled with oxide of iron. In Germany the workmen employed in the quarries of sandstone worked at the mountain of Kiffhauser spread a very fine clay upon their bread, instead of butter, which they call steinbutter* (stone-butter). (* This steinbutter must not be confounded with the mountain butter (bergbutter) which is a saline substance, produced by a decomposition of aluminous schists.)
The state of perfect health enjoyed by the Ottomacs during the time when they use little muscular exercise, and are subjected to so extraordinary a regimen, is a phenomenon difficult to be explained. It can be attributed only to a habit prolonged from generation to generation. The structure of the digestive apparatus differs much in animals that feed exclusively on flesh or on seeds; it is even probable that the gastric juice changes its nature, according as it is employed in effecting the digestion of animal or vegetable substances; yet we are able gradually to change the regimen of herbivorous and carnivorous animals, to feed the former with flesh, and the latter with vegetables. Man can accustom himself to an extraordinary abstinence and find it but little painful if he employ tonic or stimulating substances (various drugs, small quantities of opium, betel, tobacco, or leaves of coca); or if he supply his stomach, from time to time, with earthy insipid substances that are not in themselves fit for nutrition. Like man in a savage state some animals, when pressed by hunger in winter, swallow clay or friable steatites; such are the wolves in the northeast of Europe, the reindeer and, according to the testimony of M. Patrin, the kids in Siberia. The Russian hunters, on the banks of the Yenisei and the Amour, use a clayey matter which they call rock-butter, as a bait. The animals scent this clay from afar, and are fond of the smell; as the clays of bucaro, known in Portugal and Spain by the name of odoriferous earths (tierras olorosas), have an odour agreeable to women.* (* Bucaro (vas fictile odoriferum). People are fond of drinking out of these vessels on account of the smell of the clay. The women of the province of Alentejo acquire a habit of masticating the bucaro earth; and feel a great privation when they cannot indulge this vitiated taste.) Brown relates in his History of Jamaica that the crocodiles of South America swallow small stones and pieces of very hard wood, when the lakes which they inhabit are dry, or when they are in want of food. M. Bonpland and I observed in a crocodile, eleven feet long, which we dissected at Batallez, on the banks of the Rio Magdalena, that the stomach of this reptile contained half-digested fish, and rounded fragments of granite three or four inches in diameter. It is difficult to admit that the crocodiles swallow these stony masses accidentally, for they do not catch fish with their lower jaw resting on the ground at the bottom of the river. The Indians have framed the absurd hypothesis that these indolent animals like to augment their weight, that they may have less trouble in diving. I rather think that they load their stomach with large pebbles to excite an abundant secretion of the gastric juice. The experiments of Majendie render this explanation extremely probable. With respect to the habit of the granivorous birds, particularly the gallinaceae and ostriches, of swallowing sand and small pebbles, it has been hitherto attributed to an instinctive desire of accelerating the trituration of the aliments in a muscular and thick stomach.
We have mentioned that tribes of Negroes on the Gambia mingle clay with their rice. Some families of Ottomacs were perhaps formerly accustomed to cause the maize and other farinaceous seeds to rot in their poya, in order to eat earth and amylaceous matter together: possibly it was a preparation of this kind, that Father Gumilla described indistinctly in the first volume of his work when he affirms that the Guamos and the Ottomacs feed upon earth only because it is impregnated with the sustancia del maiz (substance of maize) and the fat of the cayman. I have already observed that neither the present missionary of Uruana, nor Fray Juan Gonzales, who lived long in those countries, knew anything of this mixture of animal and vegetable substances with the poya. Perhaps Father Gumilla has confounded the preparation of the earth which the natives swallow with the custom they still retain (of which M. Bonpland acquired the certainty on the spot) of burying in the ground the beans of a species of mimosacea,* (* Of the genus Inga.) to cause them to enter into decomposition so as to reduce them into a white bread, savoury, but difficult of digestion. I repeat that the balls of poya, which we took from the winter stores of the Indians, contained no trace of animal fat, or of amylaceous matter. Gumilla being one of the most credulous travellers we know, it almost perplexes us to credit facts which even he has thought fit to reject. In the second volume of his work he however gainsays a great part of what he advanced in the first; he no longer doubts that half at least (a lo menos) of the bread of the Ottomacs and the Guamos is clay. He asserts, that children and full grown persons not only eat this bread without suffering in their health, but also great pieces of pure clay (muchos terrones de pura greda.) He adds that those who feel a weight on the stomach physic themselves with the fat of the crocodile which restores their appetite and enables them to continue to eat pure earth.* (* Gumilla volume 2 page 260.) It is certain that the Guamos are very fond, if not of the fat, at least of the flesh of the crocodile, which appeared to us white, and without any smell of musk. In Sennaar, according to Burckhardt, it is equally esteemed, and sold in the markets.
The little village of Uruana is more difficult to govern than most of the other missions. The Ottomacs are a restless, turbulent people, with unbridled passions. They are not only fond to excess of the fermented liquors prepared from cassava and maize, and of palm-wine, but they throw themselves into a peculiar state of intoxication, we might say of madness, by the use of the powder of niopo. They gather the long pods of a mimosacea which we have made known by the name of Acacia niopo,* cut them into pieces, moisten them, and cause them to ferment. (* It is an acacia with very delicate leaves, and not an Inga. We brought home another species of mimosacea (the chiga of the Ottomacs and the sepa of the Maypures) that yields seeds, the flour of which is eaten at Uruana like cassava. From this flour the chiga bread is prepared, which is so common at Cunariche, and on the banks of the Lower Orinoco. The chiga is a species of Inga, and I know of no other mimosacea that can supply the place of the cerealia.) When the softened seeds begin to grow black, they are kneaded like a paste; mixed with some flour of cassava and lime procured from the shell of a helix, and the whole mass is exposed to a very brisk fire, on a gridiron made of hard wood. The hardened paste takes the form of small cakes. When it is to be used, it is reduced to a fine powder, and placed on a dish five or six inches wide. The Ottomac holds this dish, which has a handle, in his right hand, while he inhales the niopo by the nose, through the forked bone of a bird, the two extremities of which are applied to the nostrils. This bone, without which the Ottomac believes that he could not take this kind of snuff, is seven inches long: it appeared to me to be the leg-bone of a large sort of plover. The niopo is so stimulating that the smallest portions of it produce violent sneezing in those who are not accustomed to its use. Father Gumilla says this diabolical powder of the Ottomacs, furnished by an arborescent tobacco-plant, intoxicates them through the nostrils (emboracha por las narices), deprives them of reason for some hours, and renders them furious in battle. However varied may be the family of the leguminous plants in the chemical and medical properties of their seeds, juices, and roots, we cannot believe, from what we know hitherto of the group of mimosaceae, that it is principally the pod of the Acacia niopo which imparts the stimulant power to the snuff of the Ottomacs. This power is owing, no doubt, to the freshly calcined lime. We have shown above that the mountaineers of the Andes of Popayan, and the Guajiros, who wander between the lake of Maracaybo and the Rio la Hacha, are also fond of swallowing lime as a stimulant, to augment the secretion of the saliva and the gastric juice.
A custom analogous to the use of the niopo just described was observed by La Condamine among the natives of the Upper Maranon. The Omaguas, whose name is rendered celebrated by the expeditions attempted in search of El Dorado, have like the Ottomacs a dish, and the hollow bone of a bird, by which they convey to their nostrils their powder of curupa. The seed that yields this powder is no doubt also a mimosacea; for the Ottomacs, according to Father Gili, designate even now, at the distance of one hundred and sixty leagues from the Amazon, the Acacia niopo by the name of curupa. Since the geographical researches which I have recently made on the scene of the exploits of Philip von Huten, and the real situation of the province of Papamene, or of the Omaguas, the probability of an ancient communication between the Ottomacs of the Orinoco and the Omaguas of the Maranon has become more interesting and more probable. The former came from the Meta, perhaps from the country between the Meta and the Guaviare; the latter assert that they descended in great numbers to the Maranon by the Rio Jupura, coming from the eastern declivity of the Andes of New Grenada. Now, it is precisely between the Guayavero (which joins the Guaviare) and the Caqueta (which takes lower down the name of Japura) that the country of the Omagua appears to be situate, of which the adventurers of Coro and Tocuyo in vain attempted the conquest. There is no doubt a striking contrast between the present barbarism of the Ottomacs and the ancient civilization of the Omaguas; but all parts of the latter nation were not perhaps alike advanced in civilization, and the example of tribes fallen into complete barbarism are unhappily but too common in the history of our species. Another point of resemblance may be remarked between the Ottomacs and the Omaguas. Both of these nations are celebrated among all the tribes of the Orinoco and the Amazon for their employment of caoutchouc in the manufacture of various articles of utility.
The real herbaceous tobacco* (for the missionaries have the habit of calling the niopo or curupa tree-tobacco) has been cultivated from time immemorial by all the native people of the Orinoco; and at the period of the conquest the habit of smoking was found to be alike spread over both North and South America.
(* The word tobacco (tabacco), like the words savannah, maize, cacique, maguey (agave), and manati, belongs to the ancient language of Haiti, or St. Domingo. It did not properly denote the herb but the tube through which the smoke was inhaled. It seems surprising that a vegetable production so universally spread should have different names among neighbouring people. The pete-ma of the Omaguas is, no doubt, the pety of the Guaranos; but the analogy between the Cabre and Algonkin (or Lenni-Lenape) words which denote tobacco may be merely accidental. The following are the synonyms in thirteen languages.