Richmond Enquirer

ROASTED MONKEYS.

The manner of roasting these anthropomorphous animals contributes singularly to render their appearance disagreeable in the eyes of civilized man. A little grating or lattice of very hard wood is formed, and raised one foot from the ground. The monkey is skinned, and bent into a sitting posture; the head generally resting on the arms, which are meagre and long; but sometimes these are crossed behind the back. When it is tied on the grating, a very clear fire is kindled below. The monkey enveloped in smoke and flame, is broiled and blackened at the same time. On seeing the natives devour the arm or leg of a roasted monkey, it is difficult not to believe, that this habit of eating animals, that so much resemble man in their physical organization, has, in a certain degree, contributed to diminish the horror of anthropophagy among savages. Roasted monkeys, particularly those that have a very round head, display a hideous resemblance to a child; the Europeans, therefore, who are obliged to feed on quadrumana, prefer separating the head and the hands, and serve only the rest of the animal at their tables. The flesh of monkeys is so lean and dry, that Mr. Bonpland has preserved in his collections at Paris an arm and hand, which had been broiled over the fire at Esmeralda; and no smell arises from them after a great number of years.

[Humboldt's Personal Narrative.