The fifth, nam’d Cumbeba, grows out of small Roots, with three or four corner’d thick Leaves, full of Prickles, the Flower somewhat less than the former, the Fruit oval, hard and red, having a white and juicy Pulp: The Prickles of this Cumbeba-Tree are so sharp, and stick in so deep, that they can scarce be pull’d out. This is that sort of Tunas that produces Cochinele, which is a Worm that grows under the Leaves, and is cover’d with a Skin, which being neatly taken off and dry’d in the Sun, as formerly mention’d, becomes a rich Commodity. Joseph de Acosta tells us, that the Spanish Fleet, Anno 1578. carried so much Cochinele to Spain, as amounted to two hundred eighty three thousand seven hundred and fifty Ryals.
But the last sort of the Tunas is the Unirumbeba, which hath a straight Body full of Prickles, on the top whereof grow divers prickly Leaves, not unlike those of the Palm-Tree: It is onely found in barren places, remote from the Sea.
Moreover, all kind of Fruits transplanted hither from Spain thrive very well, as Apples, Pears, Granats, Figs, Peaches, Apricocks, Muskmelons, &c.
The Root Castanuela.
The Batata.
The Root Castanuela affords a much better Feeding for Swine than Acorns. But amongst many other Roots which are found here, as the Xiquimas, Taca, Cochuco, Cari, Totora and Mani, the chief is the Batata, which is fat, sweet, and windy; it runs over the Ground with a tough green Sprig, the new Fibres taking Root dispersedly up and down, being yellow without, and within full of milky Juice; the Leaf resembling a Heart, is of a pale yellow colour on the top, and douny underneath; roasted in Ashes, it eats better than a Turnip: It is divided into three sorts.
The first, call’d Omenapo yeima, when boyl’d, shews like red Betel, but Dyes of a Skye-Colour; the innermost Skin, which is of a dark Red, yields an Ink-like Juice.
The second sort, call’d Parro, differs little from the first, onely the Body, Root, and Veins of the Leaves, are of a Purple colour.
The third sort Jetiope, being white, hath a very good rellish, and cures the Ague.
The Pepper, which is here call’d Axi, grows in the warmest Valleys, and the more by being often water’d: there are of it divers kinds, differing in colour, smell, and taste one from the other; for one sort is green, yellow, or red; another sort yields a strong musky scent; and one sort is sharper, another milder: the Veins and Kernels thereof are eaten with Salt.