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"THE FOOD OF THE GODS."
ground yet smaller, or else by beating it up in a mortar bring it into the usual form."
A later writer remarks of this process:
"The Indians, from whom we borrow it, are not very nice in doing it; they roast the kernels in earthen pots, then free them from their skins, and afterwards crush and grind them between two stones, and so form cakes of it with their hands."
A MEXICAN METATE, OR GRINDING STONE.
And, further on, in speaking of the Spaniards' mode of preparation, he says:
"They put them (the kernels) into a large mortar to reduce them to a gross powder, which they afterwards grind upon a stone. They make choice of a stone which naturally resists the fire, from sixteen to eighteen inches broad, and about twenty-seven or thirty long and three in thickness, and hollowed in