Sometimes it is drunk pure as it flows from the tree; but there are some people who, not relishing it in its thick gummy state, dilute it with water, and strain it before using it. It is excellent for tea or coffee, quite equal to the best cream, and of a richer colour. When left to stand in an open vessel, a thick coagulum forms on the top, which the natives term cheese, and which they eat in a similar manner, and with equal relish. Another virtue of this extraordinary tree is that the cream, without any preparation, makes a glue for all purposes as good as that used by cabinet-makers, and, indeed, Don Pablo and Guapo had already availed themselves of it in this way.
So much for the palo de vaca.
It still remains for me to tell you where the salt came from; and although the milk-tree was ever so welcome, yet the salt was a thing of still greater necessity. Indeed, the latter might be looked upon as an indispensable article in household economy. You, my young reader, know not what it is to be without salt. With whole sacks of this beautiful mineral within your reach, almost as cheap as sand, you cannot fancy the longing—the absolute craving—for it, which they feel who are for a period deprived of it.
Even the wild animals will make long journeys in search of those salt-springs—or, as they are called, “licks”—which exist in many places in the wilderness of America. For salt, Don Pablo and his companions would have exchanged anything they had,—their sugar, plantains, cocoa, coffee, or even the cassava, which was their bread. They longed for salt, and knew not how they could get on without it. The only substitute was the “aji,” or capsicum, of which several species grew around, and almost every dish they ate was strongly spiced with it. But still this was not salt, and they were not contented with it.
It was now that they found a friend in Guapo. Guapo knew that among many of the Indian tribes the fruit of a certain species of palm was manufactured into salt; and he knew the palm, too, if he could only get his eyes upon it. Seeing his master and the rest so troubled upon this head, Guapo rose one morning early and stole off among the groves of palm, on the other side of the river. There, in a marshy place, with its roots even growing in the water, stood the very tree,—a small palm of about four inches in diameter and twenty to thirty feet high. It was thicker at the base than the top, and the top itself rose several feet above the tuft of pinnate, feathery fronds, ending in a pointed spike. It was the “jara” palm, of the genus Leopoldinia.
It was the fruits upon which Guapo bent his eyes with earnestness. Each one was as large as a peach, of an oval shape, slightly flattened, and of a yellowish green colour. They grew in large clusters among the bases of the leaves; and Guapo was not long in ascending several trees—for the jara is a smooth-skinned palm, and can be climbed—and breaking off the spadices, and flinging them to the ground. He had soon collected a bag-full, with which he hurried back to the house.
All wondered what Guapo meant to do with these fruits, for they tasted them and found them very bitter. Guapo soon showed them his intention. Having prepared a sort of furnace, he set the nuts on fire; and when they were thoroughly reduced to ashes, to the great joy and astonishment of all, these ashes, which were as white as flour, had the taste of salt! It is true it was not equal to “Turk's Island,” nor yet to “Bay” salt, but it proved to be good enough for cooking purposes, and satisfied the craving which all had felt for this indispensable article.