ieces of _charqui_ (jerked or
dried beef) had been brought along; and, in passing near a field of
"oca," Guapo had gathered a bunch of the roots, and placed them on the
back of his llama. This oca is a tuberous root (_Oxalis tuberosa_), of
an oval shape and pale red colour, but white inside. It resembles very
much the Jerusalem artichoke, but it is longer and slimmer. Its taste
is very agreeable and sweetish--somewhat like that of pumpkins, and it
is equally good when roasted or boiled. There is another sort of
tuberous root (_Tropaeolum tuberosum_), called "ulluca" by the
Peruvians, which is more glutinous and less pleasant to the taste. This
kind is various in form, being either round, oblong, straight, or
curved, and of a reddish, yellow colour outside, though green within.
It is insipid when boiled with water, but excellent when dressed with
Spanish peppers (_Capsicum_). Out of the _oca_, then, and _charqui_,
the supper must be made; and for the purpose of cooking it, a fire must
be kindled with the wood of the molle.

For a long time there was a doubt about whether it would be safe to
kindle this fire. The sun had not yet gone down, and the smoke might
attract observation from the valley below. If the pursuers were on
their track, it might be noticed; as upon this lonely route a fire would
indicate nothing else than the camp of some one on a journey. But the
stomachs of our travellers cried for food, and it was at length resolved
to light the fire, but not until after sunset, when the smoke could be
no longer seen, and the blaze would be hidden behind the thick bushes of
molle.

Don Pablo walked off from the camp, and wandered among the trees to see
if he could find something that might contribute a little variety to
their simple supper. A small, broom-like plant, that grew among the
molle trees, soon attracted his attention. This was the _quinoa_ plant
(_Chenopodium quinoa_), which produces a seed, not unlike rice, though
smaller in the grain, whence it has received in commerce the name "petty
rice." The quinoa seeds, when boiled, are both pleasant and nutritious,
but especially so when boiled in milk. Previous to the discovery of
America, "quinoa" was an article of food, supplying the place of wheat.
It was much used by the natives, and is still collected for food in many
parts. Indeed, it has been introduced into some European countries, and
cultivated with success. The leaves, when young, can be