The following appeared in an article headed “The Last Cholera Epidemic in Paris,” in the “General Homœopathic Journal,” vol. cxiii., page 15, 1886: “The neighbors of an establishment famous for its excellent bread, pastry, and similar products of luxury, complained again and again of the disgusting smells which prevailed therein and which penetrated into their dwellings. The appearance of cholera finally lent force to these complaints, and the sanitary inspectors who were sent to investigate the matter found that there was a connection between the water-closets of these dwellings and the reservoir containing the water used in the preparation of the bread. This connection was cut off at once, but the immediate result thereof was a perceptible deterioration of the quality of the bread. Chemists have evidently no difficulty in demonstrating that water impregnated with ‘extract of water-closet,’ has the peculiar property of causing dough to rise particularly fine, thereby imparting to bread the nice appearance and pleasant flavor which is the principal quality of luxurious bread.”—(Personal letter from Dr. Gustav Jaeger, Stuttgart, Germany. See page 39.)
VI.
THE EMPLOYMENT OF EXCREMENT IN FOOD BY SAVAGE TRIBES.
The very earliest accounts of the Indians of Florida and Texas refer to the use of such aliment. Cabeza de Vaca, one of the survivors of the ill-fated expedition of Panfilo de Narvaez, was a prisoner among various tribes for many years, and finally, accompanied by three comrades as wretched as himself, succeeded in traversing the continent, coming out at Culiacan, on the Pacific Coast, in 1536. His narrative says that the “Floridians,” “for food, dug roots, and that they ate spiders, ants’ eggs, worms, lizards, salamanders, snakes, earth, wood, the dung of deer, and many other things.”[9] The same account, given in Purchas’s “Pilgrims” (vol. iv. lib. 8, cap. 1, sec. 2, p. 1512) expresses it that “they also eat earth, wood, and whatever they can get; the dung of wild beasts.” These remarks may be understood as applying to all tribes seen by this early explorer east of the Rocky mountains.
Gómara identifies this loathsome diet with a particular tribe, the “Yaguaces” of Florida. “They eat spiders, ants, worms, lizards of two kinds, snakes, earth, wood, and ordure of all kinds of wild animals.”[10]
The California Indians were still viler. The German Jesuit, Father Jacob Baegert, speaking of the Lower Californians (among whom he resided continuously from 1748 to 1765), says:—
“They eat the seeds of the pitahaya (giant cactus) which have passed off undigested from their own stomachs; they gather their own excrement, separate the seeds from it, roast, grind, and eat them, making merry over the loathsome meal.” And again: “In the mission of Saint Ignatius, ... there are persons who will attach a piece of meat to a string and swallow it and pull it out again a dozen times in succession, for the sake of protracting the enjoyment of its taste.”—(Translation of Dr. Charles F. Rau, in Annual Report, Smithsonian Institution, 1866, p. 363.)
A similar use of meat tied to a string is understood to have once been practised by European sailors for the purpose of teasing green comrades suffering from the agonies of sea-sickness.
(Fuegians.) “One of them immediately coughed up a piece of blubber which he had been eating and gave it to another, who swallowed it with much ceremony and with a peculiar guttural noise.”—(“Voyage of the Adventure and Beagle,” London, 1839, vol. i. p. 315.)
The same information is to be found in Clavigero (“Historia de la Baja California,” Mexico, 1852, p. 24), and in H. H. Bancroft’s “Native Races of the Pacific Slope,” vol. i. p. 561; both of whom derive from Father Baegert. Orozco y Berra also has the story; but he adds that oftentimes numbers of the Californians would meet and pass the delicious tid-bit from mouth to mouth.[11]