An early friar attempt.According to the Franciscan records a couple of monks attempted the ascent in 1592, in order to cure the natives of their superstitious belief about the mountain. One of them never returned; but the other, although he did not reach the summit, being stopped by three deep abysses, made a hundred converts to Christianity by the mere relation of his adventures. He died in the same year, in consequence, it is recorded, of the many variations of temperature to which he was exposed in his ascent of the volcano.
Estimates of heightSome books say that the mountain is of considerable height; but the Estado Geografico of the Franciscans for 1855, where one could scarcely expect to find such a thoughtless repetition of so gross a typographical error, says that the measurements of Siguenza give the mountain a height of sixteen hundred and eighty-two feet. According to my own barometrical reading, the height of the summit above the level of the sea was twenty-three hundred and seventy-four meters, or eighty-five hundred and fifty-nine Spanish feet.
[1] Officially called Cagsaua. The old town of Cagsaua, which was built higher up the hill and was destroyed by the eruption of 1814, was rebuilt on the spot where formerly stood a small hamlet of the name of Daraga.
[2] I learnt from Mr. Paton that the undertaking had also been represented as impracticable in Albay. “Not a single Spaniard, not a single native had ever succeeded in reaching the summit; in spite of all their precautions they would certainly be swallowed up in the sand.” However, one morning, about five o’clock, they set off, and soon reached the foot of the cone of the crater. Accompanied by a couple of natives, who soon left them, they began to make the ascent. Resting half way up, they noticed frequent masses of shining lava, thrown from the mouth of the crater, gliding down the mountain. With the greatest exertions they succeeded, between two and three o’clock, in reaching the summit, where, however, they were prevented by the noxious gas from remaining more than two or three minutes. During their descent, they restored their strength with some refreshments Sr. Muñoz had sent to meet them; and they reached Albay towards evening, where during their short stay they were treated as heroes, and presented with an official certificate of their achievement, for which they had the pleasure of paying several dollars.
X
An accident and a month’s rest.I sprained my foot so badly in ascending Mayon that I was obliged to keep the house for a month. Under the circumstances, I was not sorry to find myself settled in a roomy and comfortable dwelling. My house was built upon the banks of a small stream, and stood in the middle of a garden in which coffee, cacao, oranges, papayas, and bananas grew luxuriantly, in spite of the tall weeds which surrounded them. Several over-ripe berries had fallen to the ground, and I had them collected, roasted, mixed with an equal quantity of sugar, and made into chocolate; an art in which the natives greatly excel. With the Spaniards chocolate takes the place of coffee and tea, and even the mestizos and the well-to-do natives drink a great deal of it.
CacaoThe cacao-tree comes from Central America. It flourishes there between the 23rd parallel north and the 20th south latitude; but it is only at its best in the hottest and dampest climates. In temperate climates, where the thermometer marks less than 23° C., it produces no fruit.
High quality.It was first imported into the Philippines from Acapulco; either, according to Camarines, by a pilot called Pedro Brabo de Lagunas, in 1670; or, according to Samar, by some Jesuits, during Salcedo’s government, between 1663 and 1668. Since then it has spread over the greater part of the Island; and, although it is not cultivated with any excessive care, its fruit is of excellent quality. The cacao of Albay, if its cheapness be taken into consideration, may be considered at least equal to that of Caracas, which is so highly-prized in Europe, and which, on account of its high price, generally is largely mixed with inferior kinds.[1] The bushes are usually found in small gardens, close to the houses; but so great is the native laziness that frequently the berries are allowed to decay, although the local cacao sells for a higher price than the imported. At Cebu and Negros a little more attention is paid to its cultivation; Scanty production.but it does not suffice to supply the wants of the colony, which imports the deficiency from Ternate and Mindanao. The best cacao of the Philippines is produced in the small Island of Maripipi, which lies to the north-west of Leyte; and it is difficult to obtain, the entire crop generally being long bespoke. It costs about one dollar per liter, whereas the Albay cacao costs from two to two and a half dollars per “ganta” (three liters).