One of the greatest aids to the Incas in extending their domains was
their abundant food supply: the result, largely, of the great progress
they had made along agricultural lines. Although Peru is a very
mountainous country, by taking advantage of every available inch of
fertile ground where the climate permitted the raising of crops, they
were able to carry on a system of agriculture which, in the variety
of products yielded, seems truly marvelous. It is stated by Mr. O. F.
Cook, of the United States Department of Agriculture, that a complete
census of the plants cultivated by the ancient Peruvians would probably
include between seventy and eighty species.
The most important products are the maize and the potato, one world
crop of which is today more valuable than all the gold the conquering
Spaniards were able to take out of the country. The cultivation of corn
goes very far back, for abundant specimens have been found in ancient
graves, and the type of maize that furnishes the bulk of the Peruvian
crop is peculiar to that region.
Other plants familiar to us are the pineapple, the sweet potato,
peanuts, beans, Lima beans, guava (gwä´-vä), alligator pears, _papayas_
(pä-pä´-yäs), and _chirimoyas_ (chee-ree-mo´-yäs), as well as many
with which we are not familiar, as _affu_ (äf´-foo), _arracacha_
(är-rä-cä´-chä), _tintin_ (teen´-teen), _tomate_ (to-mä´-tay), _purutu_
(poo-roo´-too), _quinoa_ (keen´-o-ä), _occa_ (ok´-kä), and _ullucu_
(ool-yoo´-koo). From the dried potato a nutritious flour was made
called _chuña_ (choon´-yä), which was used to thicken stews.
The coca plant (_Erythroxylon_) was widely cultivated, but in the
days of the Incas, if we are to believe the historians, its use was
regulated by the government. Commonly used today by their modern
descendants, it is alcohol’s most potent aid in the degradation of the
Peruvian Indian.
We must not think, however, that the Incas were vegetarians. Although
they lacked sheep, hogs and cattle, in the _llama_ (lyämä) and _alpaca_
they had excellent meat, as well as animals to provide them with
wool, and in the case of the _llama_, a serviceable pack animal. The
_guanacos_ (gwä-nä´-kos) and _vicuñas_ (vi-coo´-nyas), first cousins of
the _llama_, were never domesticated, but were hunted in large drives
superintended by representatives of the government. In the mountains
there were rodents, such as the _viscacha_ (vee-scä´-chä), _chinchilla_
(cheen-cheel´-yä), and guinea-pigs. In the valleys there were monkeys
and parrots. At the sea-shore and near the larger rivers fish were
plentiful. Such excellent means of communication existed between the
capital at Cuzco and the coast, that the Incas were kept constantly
supplied with fresh fish.
The prevalence of both fishing and hunting is attested by the many
depictions of these industries found on ceramic art objects which have
been encountered by the archeologists. Hunting was carried on to such
an extent, and the country in general was so intensively cultivated,
that the Peruvian highlands today have less to offer the nimrod than
any other section of the world equally uninhabited and desolate.
Alcoholic beverages were used, of course, but the government saw to
it that their manufacture did not affect other industries. _Chica_
(chee-cha) was made from both potatoes and maize, but the favorite
brand was brewed from the _molle_ (mol-yay) berry. Then, as today,
religious feasts provided the common people with an opportunity for
debauchery, but under the Incas there was less of the consequent
inebriety.
PREPARED BY THE EDITORIAL STAFF OF THE MENTOR ASSOCIATION
ILLUSTRATION FOR THE MENTOR, VOL. 6, No 3, SERIAL No. 151
COPYRIGHT, 1918, BY THE MENTOR ASSOCIATION, INC.
[Illustration: SACSAHUAMAN, THE INCAS’ GREATEST FORTRESS, CUZCO, PERU]
_THE INCAS_
_Inca Architecture_