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Page 198 · DO #496 · 204_Popenoe_Bx41Volume11r
- Collection
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Wilson Popenoe (1892–1975) family papers
- Item/Folder
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Field notes: "Guatemalan Explorations, 1916–1917", 1916–1917
- Digital Object
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DO #496,
page 198
- Collection-level dates
- 1882–1975
Page transcription
that of the fruits.
Aside from a more or less conscious process of selection, to which is probably due the improvement of one of the native fruits, horticulture in our understanding of the tree, is almost unknown. Even questioning of a number of intelligent Indians who obtain considerable numbers of fruit trees failed to bring out any detailed cultural conditions. In regard to the avocado, it does not appear that Mr. De la Cruz till the soil around the tree, apply fertilizers from the tree, or select any care upon it whatsoever. Ideas regarding the age at which seedling trees come into bearing are nearly always vague and rarely based upon accurate observation of a single instance. It is astonishing, in fact, that an agricultural people should have so few definite ideas regarding the culture of a crop which plays an important part in their daily life as the avocado. This notwithstanding the fact that this cultivation may be founded on for they are an intelligent and in many ways capable people. The art of grafting appears to have been unknown before the advent of the Europeans, and is almost unknown at the present day.
Conditions are scarcely better among ladies.
Thursday. San Cristobal, Verapaz, Guatemala Apr 12 1917
This morning I went to Cobán to obtain budwood of avocado No. 8. I found the tree in fine condition, with the growth far better advanced than on most of the trees here in San Cristóbal. That was the flush of growth which produces the flowers and fruit. As far as I observed, the trees were setting much fruit this season.
The following is Mrs. David Currie's receipt for tamales:
4 lbs sugar
1 lb cocoa
1/2 lb toasted rice
3 oz cinnamon
1 oz achote (Bixa orellana)
Vanilla to suit the taste.
Toasted French bread can be used in place of rice if desired. All these ingredients are mixed together and ground to a fine powder. About 2 tablespoonsfuls of the powder are put in a glass by water, and mixed thoroughly with the molinillo.