supposed, as its name imports, to have come originally from the East.45 These more solid dishes were flanked by others of vegetables and fruits, of every delicious variety found on the North American continent. The different viands were prepared in various ways, with delicate sauces and seasoning, of which the Mexicans were very fond. Their palate was still further regaled by confections and pastry, for which their maize-flour and sugar supplied ample materials. One other dish, of a disgusting nature, was sometimes added to the feast, especially when the celebration partook of a religious character. On such occasions a slave was sacrificed, and his flesh, elaborately dressed, formed one of the chief ornaments of the banquet. Cannibalism, in the guise of an Epicurean science, becomes even the more revolting.46
The meats were kept warm by chafing-dishes. The table was ornamented with vases of silver, and sometimes gold, of delicate workmanship. The drinking-cups and spoons were of the same costly materials, and likewise of tortoise-shell. The favorite beverage was the chocolatl, flavored with vanilla and different spices. They had a way of preparing the froth of it, so as to make it almost solid enough to be eaten,