Note 33 — Chapter XIII

Among all the Indians it is a general fact that in what relates to their own persons natural law is more conspicuous, and has a more firmly established empire, than have the nations. Part of that is founded on the slothfulness of their natures, and part on the rudeness of their civilization; the former makes them content with little, and the latter causes them to ignore the niceties of art. Their food proves the first well; and the havoc that they cause, the second. The food is very poor among the wealthy, and requires little labor; for they neither know condiments nor for that purpose are drugs valued among them, of the use of all which they are ignorant. Both slave and ruler, plebeian and prince, eat bread; for, since that consists of a little boiled rice, one cannot eat it more adorned than the other. Since all of them are bakers of this bread, he who wishes to clean it better eats it whiter. He who has no slaves to relieve him from that eats it as he chooses; and, consequently, there is no one who does not know how to cook his food. For they are under the daily necessity, even the richest, of making it; and, as ostentation in ordinary life is so little, it is unavoidable that service is lacking to them on their voyages and navigations, so that they are forced to use their own hands. Those who do not obtain rice—either because the land does not bear it, or because it is limited in any year—eat of many roots, which supply the lack fully, and which require no other preparation than boiling. He who is so well served that he obtains a little fish, venison, or pork, with water and salt alone makes his stew, without the knowledge of other kinds of pottages. In order to give their food a sharp flavor, they are wont to cook it with some herbs of a sour taste. Consequently, in the seasoning of their food they consume nothing, so that they save the cost of butter, oil, vinegar, and all spices. They are accustomed to make their puches [i.e., a sort of pap] and poleadas [i.e., a sort of fritter] from cocoanut milk and the honey made from sugarcane, which are their preserves and royal cakes. But such is at a great wedding or at a feast, where their desire for ostentation arouses their endeavors. Such were presented to me by the king of Joló, Panguian Bachal, while I was visiting at his court. They consisted of a half-dozen small cakes made of rice flour and kneaded with cocoanut-milk, and baked until they turned dark, so that they appeared to be cinnamon to the sight. In fact the color was due to the toasting and to a preserve, like turpentine, made from the fruit of the durion with honey made from sugarcane. This is enough to turn the strongest stomachs—as it were, the chief dainty for the stomach of a bull—oppressive, as it was all night to the Queen mother;33 and we satisfied ourselves with looking at it.