in the social scale, has not now its parallel in any European country, unless, perhaps, in Russia or some of the more out-of-the-way parts of the Austrian Empire. From the Mexican peon you will receive not only fair speech and a nice, discriminating politesse, but, on occasion, fervent and what seem heartfelt prayers for your welfare here and hereafter.
The dwellings of the peon class are, for the most part, primitive in the extreme. They are usually constructed of adobe or daub-and-wattle, often with the stone fireplace outside. Peasant
Dwellings. Otherwise a hole in the roof serves as a chimney. The principal furniture of such an abode usually consists of cooking utensils, a large earthen pot or olla, which must withstand the daily application of fire in lieu of an iron pot or kettle, and which also serves as an oven for baking. It is also the peon woman's only frying-pan and stewing-pan. The rest of her gear consists of a metate or board upon which the maize flour is ground, and other similar primitive articles.
The tortilla or maize pancake forms the staple of peon diet in Mexico. The maize which is to compose it is first ground on the stone metate or grinding-board, after having been boiled with the addition of a little lime, which softens it somewhat. It is then mixed with water until it attains the consistency of a thick paste, and is rolled into pancake form and baked in an earthenware dish. Tortillas are made freshly every morning, and with frijoles, a small brown bean in shape like a haricot, form the pièce de résistance of every peon's breakfast, dinner, and supper. The tortilla serves, too, as a plate, on which the beans are placed, with the addition, in some cases, of a sauce of Chili pepper, so fiery that only a native palate can successfully negotiate it. Frijoles are first boiled and then fried. The camote or sweet potato is much relished and to be had in abundance, and these delicacies are reinforced by goat's milk cheese and strips of dried meat like the pemmican of the North American Indians.
