tivated by the Chilese before the coming of the Spaniards to that
country; but have been entirely neglected since the introduction of
European wheat. They are still used however by the Araucanians, who make
from them a kind of bread called _couvue_, which name they likewise give
to bread made from maize or wheat.

_Quinua_ is a species of _Chenopodium/_, having a black twisted grain of
a lenticular form, from which they prepare a stomachic beverage of a
pleasant taste. A variety of this plant, named _dahue_, produces white
seeds, which lengthen out when boiled like worms, and are excellent in
soup. The leaves of the _quinoa_ have an agreeable taste, and are eaten
by the natives.

_Degul_ is a species of bean, of which the Chilese cultivated thirteen
or fourteen kinds before the arrival of the Spaniards, differing but
little from the common European bean or _Phaseolus vulgaris_, one of
them having a straight stalk, and all the rest climbers[58].

[Footnote 58: These beans are obviously what are called kidney-beans in
this country.--E.]

Chili is considered by naturalists as the native country of that
valuable esculent the potato, or _Solanun tuberosum_, which is known
there by the names of _papa_ and _pogny_. It is found indeed wild all
over the country; but those wild plants, named _maglia_, produce only
small roots of a bitterish taste. It is distinguished into two species,
and more than thirty varieties are cultivated with much care. Besides
the common species, the second is the _cari, Solanum cari_, which bears
white flowers having a large central nectary like the narcissus. The
roots of this species are cylindrical and very sweet, and are usually
roasted under the ashes.

The _Oca_, or _Oxalis tuberosa_, produces five or six tuberosities on
each root, three or four inches in length covered by a thin smooth skin.
It is eaten boiled or roasted, and has a pleasant subacid taste. Like
the potato, it is multiplied by means of its bulbs cut in pieces. There
are several species of this plant; one of which called _red culle_, is
much used in dyeing, and Is considered as a specific remedy for
inflammatory fevers.

Two species of gourds are known in Chili. The first species, with a
white flower, called _quada_, has twenty-six varieties, several of which
produce sweet and edible fruit, while that of the others is bitter. With
one of these last, after extracting the seeds, the Chilese give a
pleasant perfume or flavour t