Guapo, in his swift canoe, soon laid hold of the shaft, and after a little careful manœuvring, succeeded in landing his turtle high and dry upon the bank. A splendid prize it proved. It was a “jurara” tortoise—the “tataruga,” or great turtle of the Portuguese, and its shell was full three feet in diameter.
Guapo's mode of capturing the “jurara” is the same as that generally practised by the Indians of the Amazon, although strong nets and the hook are also used. The arrow is always discharged upwards, and the range calculated with such skill, that it falls vertically on the shell of the turtle, and penetrates deep enough to stick, and detach itself from the shaft. This mode of shooting is necessary, else the jurara could not be killed by an arrow, because it never shows more than the tip of its snout above water, and any arrow hitting it in a direct course would glance harmlessly from its shell. A good bowman among the Indians will rarely miss shooting in this way,—long practice and native skill enabling him to guess within an inch of where his weapon will fall.
In the towns of the Lower Amazon, where turtles are brought to market, a small square hole may be observed in the shells of these creatures. That is the mark of the arrow-head.
Guapo lost no time in turning his turtle inside out, and converting part of it into a savoury supper, while the remainder was fried into sausage-meat, and put away for the following day.
But on that following day a much larger stock of sausage-meat was procured from a very different animal, and that was a “cow.”
“How?” you exclaim,—“a cow in the wild forests of the Amazon! Why, you have said that no cattle—either cows or horses—can exist there without man to protect them, else they would be devoured by pumas, jaguars, and bats. Perhaps they had arrived at some settlement where cows were kept?”
Not a bit of it; your conjecture, my young friend, is quite astray. There was not a civilised settlement for many hundreds of miles from where Guapo got his cow—nor a cow neither, of the sort you are thinking of. But there are more kinds of cows than one; and, perhaps, you may have heard of a creature called the “fish-cow?” Well, that is the sort of cow I am speaking of. Some term it the “sea-cow,” but this is an improper name for it, since it also inhabits fresh-water rivers throughout all tropical America. It is known as the Manati, and the Portuguese call it “peixe boi,” which is only “fish-cow” done into Portuguese.
It is a curious creature the fish-cow, and I shall offer you a short description of it. It is usually about seven feet in length, and five round the thickest part of the body, which latter is quite smooth, and tapers off into a horizontal flat tail, semicircular in shape. There are no hind-limbs upon the animal, but just behind the head are two powerful fins of an oval shape. There is no neck to be perceived; and the head, which is not very large, terminates in a large mouth and fleshy lips, which are not unlike those of a cow: hence its name of “cow-fish.” There are stiff bristles on the upper lip, and a few thinly scattered hairs over the rest of the body. Behind the oval fins are two mammæ, or breasts, from which, when pressed, flows a stream of beautiful white milk. Both eyes and ears are very small in proportion to the size of the animal, but, nevertheless, it has full use of these organs, and is not easily approached by its enemy.
The colour of the skin is a dusky lead, with some flesh-coloured marks on the belly, and the skin itself is an inch thick at its thickest part, on the back. Beneath the skin is a layer of fat, of great, thickness, which makes excellent oil when boiled. As we have said, the manati has no appearance of hind-limbs. Its fore-limbs, however, are highly developed for a water animal. The bones in them correspond to those in the human arm, having five fingers with the joints distinct, yet so enclosed in an inflexible sheath that not a joint can be moved.
The cow-fish feeds on grass, coming in to the borders of the lakes and rivers to procure it. It can swim very rapidly by means of its flat tail and strong fins, and is not so easily captured as might be supposed. All the art of the hunter is required to effect its destruction. The harpoon is the weapon usually employed, though sometimes they are caught in strong nets stretched across the mouths of rivers or the narrow arms of lakes. The flesh of the manati is much esteemed, and tastes somewhat between beef and pork, altogether different from “fish.” Fried in its own oil, and poured into pots or jars, it can be preserved for many months.