DRINKS PREPARED FROM MAIZE.
We have seen that in the beginning, according to the tradition, Xmucané invented nine drinks, which were prepared from maize. The exact composition of these famous beverages of antiquity is not given; but Landa speaks of at least six, in the preparation of which maize was used, at least as an ingredient. To make the first, the corn was half-boiled in lime-water, coarsely ground, and preserved in small balls, which were simply mixed with water for use; this beverage was much used on journeys, and was often the only provision, serving for food as well. The second was made of the same hulled corn ground fine and mixed in water so as to form a gruel, which was heated and thickened over the fire, and was a favorite drink taken hot in the morning. The third was parched corn ground, mixed in water, and seasoned with pepper or cacao. The fourth was composed of ground maize and cacao, and was designed especially for public festivals. For the fifth a grease, much like butter, was extracted from cacao and mixed with maize. The sixth was prepared from raw maize ground. The fermented liquor, made of maize and cacao, which was drunk by the Itzas, was called zaca. Native wines were made of honey and water, of figs, and of a great variety of fruits; that made of the native fruit called jacote, and one of red cherries, were very popular in Nicaragua. Chicha was a fermented drink made of pine-apple juice, honey or sugar, and water. Pulque made from the maguey is mentioned, but this plant does not seem to have played so important a rôle in the south as in the north; at least there is very little said of it. A very strong and stinking wine is also mentioned as being prepared from a certain root. Herrera tells us that the maize-wines resembled beer, and Andagoya that their intoxicating properties were not very lasting. Benzoni complains that the native wines failed to comfort the spirit, warm the stomach, and sooth to sleep like those of Castile. Chocolate and other drinks prepared from cacao were universal favorites, and were prepared both from wild and cultivated varieties. Oviedo states that in Nicaragua none but the rich and noble could afford to drink it, as it was literally drinking money. He describes the manner of preparing the cacao, coco, or cacaguat. It was picked from the trees from February to April, dried in the sun, roasted, ground in water, mixed with a quantity of bixa until it was of a bright blood-color, and the dried paste was preserved in cakes. With this paste the natives delighted to bedaub their faces. To prepare the drink, they do not seem to have employed heat, at least in this part of the country, but simply dissolved the paste in water, and poured it from one dish into another to raise a froth.
The Mayas seem to have been a people greatly addicted to the vice of drunkenness, which was much less disgraceful and less severely punished by the laws than among the Nahuas. It was quite essential to the thorough enjoyment of a feast or wedding to become intoxicated; the wife even handed the tempting beverages to her husband, modestly averted her head while he drank, kindly guided him home when the festivities were over, and even became intoxicated herself occasionally, if Landa may be believed. The same authority represents the natives of Yucatan as very brutal and indecent when drunk, and Oviedo says that he who dropped down senseless from drink in a banquet was allowed to remain where he fell, and was regarded by his companions with feelings of envy.[1067]
EATING HUMAN FLESH.
The custom of eating the flesh of human victims who were sacrificed to the gods, was probably practiced more or less in all the Maya regions; but neither this cannibalism nor the sacrifices that gave rise to it were so extensively indulged in as by the Mexicans. Some authors, as Gomara, deny that human flesh was ever eaten in Yucatan, but others, as Herrera, Villagutierre, and Peter Martyr, contradict this, although admitting that cases of cannibalism were rare, and the victims confined to sacrificed enemies. Las Casas states that in Guatemala the hands and feet were given to the king and high-priest, the rest to other priests, and that none was left for the people. In Nicaragua the high-priest received the heart, the king the feet and hands, he who captured the victim took the thighs, the tripe was given to the trumpeters, and the rest was divided among the people. The head was not eaten. The edible portions were cut in small pieces, boiled in large pots, seasoned with salt and pepper, and eaten together with cakes of maize. At certain feasts also maize was sprinkled with blood from the genitals. According to Herrera some Spaniards were eaten in Yucatan, but Albornoz tells us that the natives of Honduras found the foreigners too tough and bitter to be eaten.[1068]
DRESS OF THE MAYAS.
By reason of the warmer climate in the southern lands, or of a difference in the popular taste, somewhat less attention seems to have been paid to dress and personal adornment by the Mayas than by the Nahuas, or rather the Maya dress was much more simple and more uniform among the different classes of society; and, so far as can be determined from the very scanty information extant, there was only a very slight variation in the dress of the different nations—much less, indeed, than would naturally be expected between the tribes of the low Yucatan plains and of the Guatemalan highlands. Very little of the information that has been preserved, however, relates to the people of Guatemala. Men wore almost universally the garment known in Mexico as the maxtli, a long strip of cotton cloth, wound several times round the loins and passing between the legs. This strip was often twisted so as to resemble a cord, and the higher the class or the greater the wealth of the wearer, the greater the length of the cord and the number of turns about the body. Among the Itzas and other tribes of Yucatan, instead of passing this garment between the legs, its ends were often allowed to hang, one in front and the other behind, being in such cases more or less embroidered or otherwise decorated.[1069] In more modern times the maxtli seems to have been, in some cases at least, replaced by cotton drawers, fastened with a string round the waist, and having the legs rolled up to the middle of the thigh.[1070] A large proportion of the Mayas, especially of the poorer classes, wore commonly no other garment than the one mentioned; but very few were without a piece of cotton cloth about four or five feet square, which was used as a covering at night and was often worn in the daytime, by tying two corners on the same side over the shoulders and allowing the cloth to hang down the back. The Spaniards uniformly apply the somewhat indefinite term 'mantle' to this garment. These mantles are still worn.[1071] The only other garment mentioned, and one not definitely stated to have been worn except in Yucatan, was a kind of loose sleeveless shirt reaching to the knees. These shirts as well as the mantles were worn both white and dyed in brilliant and variegated colors.[1072] I find no mention of other material than cotton used for clothing, except in the case of the Cakchiquels, who, according to Brasseur, wore both bark and maguey-fibre.[1073]
There is nothing to indicate that the dress of nobles, priests, or kings, differed essentially from that of the common people, except in fineness of material or richness and profusion of ornaments. It is probable, however, that the higher classes were always clad in the garments which have been described, while a majority of the plebeians wore only the maxtli, which was sometimes only a single strip of cloth passing once round the waist and between the legs. As rulers and priests are often spoken of as dressed in 'large white mantles' or 'flowing robes,' it is probable that the mantle worn by them was much larger, as well as of finer stuff, than that described. Landa speaks of a priest in Yucatan who wore an upper garment of colored feathers, with strips of cotton hanging from its border to the ground. Palacio tells us of priestly robes in Salvador of different colors, black, blue, green, red, and yellow. According to Remesal the priests of Guatemala were filthy, abominable, and ugly, in fact very hogs in dress. In Nicaragua, Herrera describes white cotton surplices, and other priestly vestments, some small, others hanging from the shoulders to the heels, with hanging pockets, in which were carried stone lancets, with various herbs and powders, indispensable in the practice of sacerdotal arts. Ximenez represents the Guatemalan king's dress as like that of the people, except that he had his ears and nose pierced, of which more anon.[1074]
DRESS OF WOMEN AND CHILDREN.