EATING OF HUMAN FLESH.
One article of Nahua food demands special mention—human flesh. That they ate the arms and legs of the victims sacrificed to their gods, there is no room for doubt. This religious cannibalism—perhaps human sacrifice itself—was probably not practiced before the cruel-minded Aztec devotees of Huitzilopochtli came into power, or at least was of rare occurrence; but during the Aztec dominion, the custom of eating the flesh of sacrificed enemies became almost universal. That cannibalism, as a source of food, unconnected with religious rites, was ever practiced, there is little evidence. The Anonymous Conqueror tells us that they esteemed the flesh of men above all other food, and risked their lives in battle solely to obtain it. Bernal Diaz says that they sold it at retail in the markets; and Veytia also states that this was true of the Otomís. Father Gand assures us that there were many priests that ate and drank nothing but the flesh and blood of children. But these ogreish tales are probably exaggerations, since those who knew most of the natives, Sahagun, Motolinia, and Las Casas, regard the cannibalism of the Nahuas rather as an abhorrent feature of their religion than as the result of an unnatural appetite. That by long usage they became fond of this food, may well be believed; but that their prejudice was strong against eating the flesh of any but their sacrificed foes, is proven, as Gomara says, by the fact that multitudes died of starvation during the siege of Mexico by Cortés. Even the victims of sacrifice seem only to have been eaten in banquets, more or less public, accompanied with ceremonial rites. A number of infants sacrificed to the Tlalocs were eaten each year, and the blood of these and of other victims was employed in mixing certain cakes, some of which were at one time sent as a propitiatory offering to Cortés.[359]
DRINKS AND DRUNKENNESS.
The most popular Nahua beverages were those since known as pulque and chocolate. The former, called by the natives octli—pulque, or pulcre, being a South American aboriginal term applied to the liquor in some unaccountable way by the Spaniards—was the fermented juice of the maguey. One plant is said to yield about one hundred pounds in a month. A cavity is cut at the base of the larger leaves, and allowed to fill with juice, which is removed to a vessel of earthen ware or of skin, where it ferments rapidly and is ready for use. In a pure state it is of a light color, wholesome, and somewhat less intoxicating than grape wine; but the aborigines mixed with it various herbs, some to merely change its color or flavor, and others to increase its intoxicating properties. This national drink was honored with a special divinity, Ometochtli, one of the numerous Nahua gods of wine. According to some traditions the Quinames, or giants, knew how to prepare it, but its invention is oftener attributed to the Toltecs, its first recorded use having been to aid in the seduction of a mighty monarch from his royal duties.[360]
Chocolatl—the foundation of our chocolate—was made by pounding cacao to a powder, adding an equal quantity of a seed called pochotl, also powdered, and stirring or beating the mixture briskly in a dish of water. The oily foam which rose to the surface was then separated, a small quantity of maize flour was added, and the liquid which was set before the fire. The oily portion was finally restored and the beverage was drunk lukewarm, sweetened with honey and often seasoned with vanilla. This drink was nutritious, refreshing, and cooling, and was especially a favorite with those called upon to perform fatiguing labor with scant food.[361]
Miscellaneous drinks were water, plantain-juice, the various kinds of porridge known as atolli, already mentioned, the juice of maize-stalks, those prepared from chian and other seeds by boiling, and fermented water in which corn had been boiled—a favorite Tarasco drink. Among the ingredients used to make their drinks more intoxicating the most powerful was the teonanacatl, 'flesh of god,' a kind of mushroom which excited the passions and caused the partaker to see snakes and divers other visions.[362]
The Aztec laws against drunkenness were very severe, yet nearly all the authors represent the people as delighting in all manner of intoxication, and as giving way on every opportunity to the vice when the power of their rulers over them was destroyed by the coming of the Spaniards. Drinking to excess seems to have been with them a social vice, confined mostly to public feasts and private banquets. It may have been chiefly against intemperance among the working classes, and officials when on duty, that the stringent laws were directed. Mendieta speaks of the people as very temperate, using pulque only under the direction of the chiefs and judges for medicinal purposes chiefly. The nobles made it a point of honor not to drink to excess, and all feared punishment. But Motolinia and other good authorities take an opposite view of the native character in this respect.[363]
MEALS OF THE COMMON PEOPLE.
Concerning the manner of serving the king's meals, as well as the banquets and feasts of nobles and the richer classes, enough has been already said. Of the daily meals among the masses little is known. The Nahuas seem to have confined their indulgence in rich and varied viands to the oft-recurring feasts, while at their homes they were content with plain fare. This is a peculiarity that is still observable in the country, both among the descendants of the Nahuas and of their conquerors. The poorer people had in each house a metate for grinding maize, and a few earthen dishes for cooking tortillas and frijoles. They ate three meals a day, morning, noon, and night, using the ground for table, table-cloth, napkins, and chairs, conveying their tlaxcalli and chile to the mouth with the fingers, and washing down their simple food with water or atole. The richer Nahuas were served with a greater variety on palm-mats often richly decorated, around which low seats were placed for their convenience; napkins were also furnished.[364]