night airs and heavy dews of the tropics, which we have been accustomed to consider so deadly.
We will now add a few words on the food of the people. Beef is almost the only meat used. The cattle are kept on estates some days' journey across and up the river, whence they are brought in canoes: they refuse food during the voyage, and so lose most of their fat, and arrive in very poor condition. They are killed in the morning for the day's consumption, and are cut up with axes and cutlasses, with a total disregard to appearance, the blood being allowed to run all over the meat. About six every morning a number of loaded carts may be seen going to the different butchers' shops, the contents bearing such a resemblance to horse-flesh going to a kennel of hounds, as to make a person of delicate stomach rather uneasy when he sees nothing but beef on the table at dinner-time. Fish is sometimes obtained, but it is very dear, and pork is killed only on Sundays. Bread made from United States flour, Irish and American butter, and other foreign products, are in general use among the white population; but farinha, rice, salt-fish, and fruits are the principal food of the Indians and Negroes. Farinha is a preparation from the root of the mandiocca or cassava plant, of which tapioca is also made; it looks something like coarsely ground peas, or perhaps more like sawdust, and when soaked in water or broth is rather glutinous, and is a very nutritious article of food. This, with a little salt-fish, chili peppers, bananas, oranges, and assai (a preparation from a palm fruit), forms almost the entire subsistence of a great part of the population of the city. Our own bill of fare comprised coffee, tea, bread, butter, beef, rice, farinha, pumpkins, bananas, and oranges. Isidora was a good cook, and made all sorts of roasts and stews out of our daily lump of tough beef; and the bananas and oranges were such a luxury to us, that, with the good appetite which our walks in the forest always gave us, we had nothing to complain of.
