hidden virtues of the plants of Mexico and cured desperate diseases and wounds. If we wish a notable example of their skill, we will find it in the curing of the dangerous wounds that were received by Cortes, in the retreat from Mexico, which were healed by simples applied by a Tlascallan physician. As a great preventive against disease the Mexicans used the bath frequently—especially the Temazcalli, or vapor-bath, a low, oven-like structure of brick, where steam was generated from the water poured upon heated stones.
What the Aztecs ate, may interest many to know, as in those days the range of food-plants, and animals suitable for the table was quite limited. They had no cattle, sheep, goats, hogs, horses, donkeys or fowls (save turkeys). In the early years of their existence in Anahuac (as we have already seen), they subsisted upon the roots of marsh plants, snakes, lizards, frogs, flies, and flies' eggs; fish of the lake, and small animals, such as rabbits, etc., that they could catch.
Maize, or "Indian corn," was their chief reliance at all times, from the very earliest period of which we have any knowledge, and from it they made those corn-cakes known in the Spanish colonies of America as tortillas. These are made from corn that has been soaked in lime-water, crushed to a fine paste between two stones, and formed into thin, wafer-like cakes that are baked upon a stone or metal slab over a quick fire. From this valuable grain they also made strengthening gruels and drinks, as well as from the cacao or chocolate bean, and the chia, both which are native to this country and were unknown in Europe till after the Conquest. Their seasonings were salt, made from the water of Lake Tezcoco and from salt-springs, peppers, and tomate—tomatoes. They made wine from the maguey, or Mexican aloes,—the famous "pulque",—and other
