Chapter Three.
A Journey across the Cordilleras.
At length the Inca was at anchor off the city of Guayaquil. I had a faint recollection of its appearance, with Chimborazo’s snow-capped dome towering up in the distance. Ellen, who had forgotten all about being there, was delighted with the scenery. Guayaquil is situated at the mouth of the river Guayas—the largest on the Pacific coast. On going on shore, however, we were somewhat disappointed, as the buildings, though grand at a distance, have a tumbledown appearance, partly owing to the earthquakes to which they are subjected, and partly to the carelessness of the inhabitants in repairing them. We had great hopes of meeting our father, but his correspondents in the city had not heard from him for some time. The country, we found, was in a very unsettled state, owing to which, probably, he had not come down from Quito. We bade farewell to our kind captain and the crew of the Inca.
Some time before, Peru, Chili, and the other Spanish provinces of South America had thrown off their allegiance to the mother country, forming themselves into republics. Their government, however, especially in the northern provinces, had been as yet far from well established. Disturbances were continually occurring, preventing the progress of the country. First one party took up arms to overthrow another in authority, and in a short time those who had been superseded played the same trick to those who had stepped into their places.
We lost no time in making preparations for our journey, the first part of which was to be performed on board a boat,—seventy miles up the river to Bodegas. We were there to engage mules to proceed over the mountains to Quito, of the difficulties of which journey I had some slight recollection.
We spent two days at Guayaquil. Had we not been anxious about our father and the rest of our family, we should have been well amused. From the balcony of our house we had a magnificent view of the towering range of the Andes seen from the east of us, and extending like a mighty wall north and south. Far away on the left, and fully a hundred miles off, appeared the mighty Chimborazo, whose snow-capped summit, rising far above its fellows, formed a superb background to the range of lesser mountains and grand forests which cover the intermediate space. I have before mentioned the delicious fruits that may be found in abundance in the city; and I described the curious balsas, on board of which the natives navigate the coasts and rivers. We all supplied ourselves with straw hats, such as are shipped in great numbers from this place under the name of Panama hats. They are made from the leaves of an arborescent plant about five feet high, resembling the palm called toquilla. The leaf grows on a three-cornered stalk, and is about a yard long. It is slit into shreds, and after being immersed in boiling water is bleached in the sun. The plaiting is very fine, and the hat is so flexible that it can be turned inside out, or rolled up and put into the pocket. It is impenetrable to rain and very durable. The chief export from the place are chinchona, tobacco, orchilla weed, hides, cotton, coffee, and cacao.
Our friends, we found, were anxious about the difficulties we might encounter on our journey, on account of the disturbed state of the country. They advised us, indeed, to postpone our departure till our father’s arrival, or till we should hear from him. The thought, however, that he and our mother and sister might be exposed to danger made us the more desirous of proceeding; and at length our friends—against their better judgment, they assured us—concluded the arrangements for our journey. We were seated taking coffee the evening before we were to start, with the magnificent scene I have described before us, when a stranger was ushered into the room. He wore over his shoulders a gay-coloured poncho, and held a broad-brimmed hat in his hand. His breeches were of dark cloth, open at the knee, and he had on embroidered gaiters, and huge spurs, with rowels the size of a crown-piece. His jet-black hair, which hung over his shoulders, his reddish-olive complexion, dark eyes, and somewhat broad face, though his features were in other respects regular and handsome, told us at once that he was a native Peruvian. Our friends saluted him as Don José. He addressed us in a kind tone, and told us that, having heard we were about to proceed to Quito, as he was also going in that direction, and might be of service, he should be happy to accompany us. Our friends at once replied that we would thankfully accept his offer, and all arrangements were quickly made. We were glad to obtain so intelligent a companion. His kind and gentle manner at once gained our confidence, and though his dress and appearance were those of ordinary Indians of the upper class, he looked like one accustomed to receive the respect of his fellow-men. That he was no common person we were sure. Why he took the interest in us which he evinced we could not tell. John and I talked the matter over, and at length, recollecting that our father’s mother was of Indian descent, we came to the conclusion that besides being a friend of our father, he was connected by the ties of blood with our family. Still, from the way our friend spoke, there appeared to be some mystery about him; but they did not offer to enlighten us, nor could we with propriety ask them, he also was evidently not inclined to be communicative about himself.
Next morning at daylight we went on board our boat. In the centre was an awning, or toldo, which served as a cabin. The crew, consisting of eight native Indians, urged her on with long broad-bladed oars when the wind was contrary, while their chief or captain stood astern and steered with another. When the wind was favourable a large sail was hoisted, and we glided rapidly up the river. The banks are beautifully green, and covered with an exuberant growth of many varieties of trees; indeed, the plains on either side vie in richness of vegetation with any other spot between the tropics. Several times we cut off bends of the river by narrow canals, the branches of the trees, interwoven by numberless creepers, which hung down in festoons covered with brilliant blossoms, forming a dense canopy over our heads. Although the stream is sluggish, we were unable to reach Bodegas that night. We stopped therefore at the house of a gentleman engaged in the cultivation of cacao. The tree on which it grows somewhat resembles a lilac in size and shape. The fruit is yellowish-red, and oblong in shape, and the seeds are enveloped in a mass of white pulp. It is from the seeds that chocolate is prepared. The flowers and fruits grow directly out of the trunk and branches. Cacao—or, as we call it, cocoa—was used by the Mexicans before the arrival of the Spaniards. It was called by them chocolatt, from whence we derive the name of the compound of which it is the chief ingredient—chocolate. So highly was it esteemed, that Linnaeus thought it worthy of the name of theobroma—“food for gods.” The tree is raised from seed, and seldom rises higher than from twenty to thirty feet; the leaves are large, oblong, and pointed. It is an evergreen, and bears fruits and blossoms all the year round. The fruits are pointed oval pods, six inches long, and contain in five compartments from twenty-five to thirty seeds or kernels, enveloped in a white pithy pulp with a sweet taste. These seeds when dried form the cocoa of commerce, from which the beverage is made and chocolate is manufactured. There are three harvests in the year, when the pods are pulled from the trees and gathered into baskets. They are then thrown into pits and covered with sand, where they remain three or four days to get rid of, by fermentation, a strong bitter flavour they possess. They are then carefully cleaned and dried in large flat trays in the sun. After this they are packed in sacks for the market. Our friend in the morning showed us some blossoms which had burst forth from the roots during the night, which happened to be somewhat damp and warm—an example of the expansive powers of vegetable life in that region. An oil is extracted from another species of cacao, the nut of which is small and white. It is called cacao-butter, and is used by the natives for burns and sores and cutaneous diseases. A large quantity of cacao for the manufacture of chocolate is exported to Spain. Among the trees were numbers of the broad-leaved plantain and banana, which had been planted to protect the young cacao trees from the heat of the sun. The fruit of the banana, one of the most useful productions of the Tropics, is eaten raw, roasted, boiled, and fried. It grows in large bunches, weighing from sixty to seventy pounds each.