“Χέρνιβα δʹ ἀμφίπολος προχόῳ ἐπέχευε φέρουσα
Καλῇ χρυσείῃ ὑπὲρ ἀργυρέοιο λέβητος,
Νίψασθαι: παρὰ δὲ ξεστὴν ἐτάνυσσε τράπεζαν.”
ΟΔΥΣΣ. Α.
The feast affords many other points of analogy to the Aztec, inferring a similar stage of civilization in the two nations. One may be surprised, however, to find a greater profusion of the precious metals in the barren isle of Ithaca than in Mexico. But the poet’s fancy was a richer mine than either.
[255] Sahagun, Hist. de Nueva-España, lib. 6, cap. 22.—Amidst some excellent advice of a parent to his son, on his general deportment, we find the latter punctiliously enjoined not to take his seat at the board till he has washed his face and hands, and not to leave it till he has repeated the same thing, and cleansed his teeth. The directions are given with a precision worthy of an Asiatic. “Al principio de la comida labarte has las manos y la boca, y donde te juntares con otros á comer, no te sientes luego; mas antes tomarás el agua y la jícara para que se laben los otros, y echarles has agua á las manos, y despues de esto, cojerás lo que se ha caido por el suelo y barrerás el lugar de la comida, y también despues de comer lavarás te las manos y la boca, y limpiarás los dientes.” Ibid., loc. cit.
[256] Rel. d’un gentil’ huomo, ap. Ramusio, tom. iii. fol. 306.—Sahagun, Hist. de Nueva-España, lib. 4, cap. 37.—Torquemada, Monarch. Ind., lib. 13, cap. 23.—Clavigero, Stor. del Messico, tom. ii. p. 227.—The Aztecs used to smoke after dinner, to prepare for the siesta, in which they indulged themselves as regularly as an old Castilian.—Tobacco, in Mexican yetl, is derived from a Haytian word, tabaco. The natives of Hispaniola, being the first with whom the Spaniards had much intercourse, have supplied Europe with the names of several important plants.—Tobacco, in some form or other, was used by almost all the tribes of the American continent, from the Northwest Coast to Patagonia. (See McCulloh, Researches, pp. 91-94.) Its manifold virtues, both social and medicinal, are profusely panegyrized by Hernandez, in his Hist. Plantarum, lib. 2, cap. 109.
[257] This noble bird was introduced into Europe from Mexico. The Spaniards called it gallopavo, from its resemblance to the peacock. See Rel. d’un gentil’ huomo, ap. Ramusio (tom. iii. fol. 306); also Oviedo (Rel. Sumaria, cap. 38), the earliest naturalist who gives an account of the bird, which he saw soon after the Conquest, in the West Indies, whither it had been brought, as he says, from New Spain. The Europeans, however, soon lost sight of its origin, and the name “turkey” intimated the popular belief of its Eastern origin. Several eminent writers have maintained its Asiatic or African descent; but they could not impose on the sagacious and better-instructed Buffon. (See Histoire naturelle, art. Dindon.) The Spaniards saw immense numbers of turkeys in the domesticated state, on their arrival in Mexico, where they were more common than any other poultry. They were found wild, not only in New Spain, but all along the continent, in the less frequented places, from the Northwestern territory of the United States to Panamá. The wild turkey is larger, more beautiful, and every way an incomparably finer bird than the tame. Franklin, with some point, as well as pleasantry, insists on its preference to the bald eagle as the national emblem. (See his Works, vol. x. p. 63, in Sparks’s excellent edition.) Interesting notices of the history and habits of the wild turkey may be found in the Ornithology both of Buonaparte and of that enthusiastic lover of nature, Audubon, vox Meleagris, Gallopavo.
[258] Sahagun, Hist. de Nueva-España, lib. 4, cap. 37; lib. 8, cap. 13; lib. 9, cap. 10-14.—Torquemada, Monarch. Ind., lib. 13, cap. 23.—Rel. d’un gentil’ huomo, ap. Ramusio, tom. ii. fol. 306.—Father Sahagun has gone into many particulars of the Aztec cuisine, and the mode of preparing sundry savory messes, making, all together, no despicable contribution to the noble science of gastronomy.
[259] The froth, delicately flavored with spices and some other ingredients, was taken cold by itself. It had the consistency almost of a solid; and the “Anonymous Conqueror” is very careful to inculcate the importance of “opening the mouth wide, in order to facilitate deglutition, that the foam may dissolve gradually, and descend imperceptibly, as it were, into the stomach.” It was so nutritious that a single cup of it was enough to sustain a man through the longest day’s march. (Fol. 306.) The old soldier discusses the beverage con amore.
[260] Sahagun, Hist. de Nueva-España, lib. 4, cap. 37; lib. 8, cap. 13.—Torquemada, Monarch. Ind., lib. 13, cap. 23.—Rel. d’un gentil’ huomo, ap. Ramusio, tom. iii. fol. 306.
[261] Herrera, Hist. general, dec. 2, lib. 7, cap. 8.—Torquemada, Monarch. Ind., lib. 14, cap. 11.—The Mexican nobles entertained minstrels in their houses, who composed ballads suited to the times, or the achievements of their lord, which they chanted, to the accompaniment of instruments, at the festivals and dances. Indeed, there was more or less dancing at most of the festivals, and it was performed in the court-yards of the houses, or in the open squares of the city. (Ibid., ubi supra.) The principal men had, also, buffoons and jugglers in their service, who amused them and astonished the Spaniards by their feats of dexterity and strength (Acosta, lib. 6, cap. 28; also Clavigero (Stor. del Messico, tom. ii. pp. 179-186), who has designed several representations of their exploits, truly surprising). It is natural that a people of limited refinement should find their enjoyment in material rather than intellectual pleasures, and, consequently, should excel in them. The Asiatic nations, as the Hindoos and Chinese, for example, surpass the more polished Europeans in displays of agility and legerdemain.
[262] “Y de esta manera pasaban gran rato de la noche, y se despedian, é iban á sus casas, unos alabando la fiesta, y otros murmurando de las demasías y excesos, cosa mui ordinaria en los que á semejantes actos se juntan.” Torquemada, Monarch. Ind., lib. 13, cap. 23.—Sahagun, Hist. de Nueva-España, lib. 9, cap. 10-14.