Informed of the natural advantages possessed by the inhabitants of this delightful region, the Inca Yupanqui resolved to attempt the annexation of Chili to his extensive empire. He accordingly marched with a powerful army to the frontiers of the country: But, either from apprehensions of his personal safety, or to be in a favourable situation for reinforcing the invading army and directing its operations, he established himself with a splendid court in the province of Atacama, the most southerly district of Peru, and confided the command of the invading army to Sinchiruca, a prince of the blood royal of Peru. Preceded, according to the specious custom of the Peruvians, by several ambassadors, and attended by a considerable military force, this general reduced under the Peruvian government, more by persuasion than force, the four most northerly tribes of the Chilese, named Copaipins, Coquimbans, Quillotans, and Mapochians. After this, not being able by his ambassadors to persuade the Promaucians into submission, who inhabit the delightful country between the river Rapel on the north and Maule on the south, he passed the river Rapel with his army to reduce them by force of arms. The name of the Promaucians, which signifies free-dancers56, had been given them on account of their fondness for every kind of amusement, and their peculiar attachment to dancing; yet the love of pleasure had not rendered them effeminate. With the assistance of their allies, they drew together a formidable army and fought the Peruvians with such heroic valour as to defeat them in a battle, which, according to Garcilasso, was continued during three successive days.

On learning the defeat of his army and the invincible valour of the Promaucians, the Inca gave orders that the river Rapel should remain the southern boundary of his dominions, and all attempts to reduce the rest of Chili were laid aside. According to Garcilasso, the river Maule was established as the frontier of the Peruvian conquests: But this is by no means probable; as in this case the country of the conquerors would have been included within the territories of the vanquished. In fact, not far from the river Cachapoal, which with the Tinguiririca forms the Rapel, the remains of a Peruvian fortress are still to be seen on the top of a steep hill, which was undoubtedly built to protect that part of the frontier against the unconquered Promaucians. By this conquest of its four northern provinces, Chili became divided into two distinct portions; all to the south of the Rapel remaining free, while the districts to the north of that river were subjected to the dominion of the Incas. These four tribes, who had so readily submitted to the Inca Yupanqui, were subjected to an annual tribute in gold; but the conquerors never introduced their peculiar form of government into these provinces, the inhabitants of which remained subject to their own native ulmens, and preserved their original manners until the arrival of the Spaniards.

When first known to the Spaniards, the Chilese were an agricultural people, dependent for their subsistence on the cultivation of such nutritious plants as accident or necessity had made them acquainted with. The plants chiefly cultivated by them for subsistence were maize, magu, guegen, tuca, quinoa, pulse of various kinds, the potatoe, oxalis tuberosa, common and yellow pumpkin or gourd, guinea pepper, madi, and the great strawberry; of each of which it may be proper to give a short account57.

Maize or Turkey wheat, the Zea mais of botanists, is called gua by the Chilese. It grows extremely well in Chili, where the inhabitants cultivate eight or nine distinct varieties. The kind in highest repute is called uminta, from which the natives prepare a dish by bruising the corn, while in a green unripe state, between two stones into a kind of paste, which they season with salt, sugar, and butter. This paste is then divided into small portions, which are separately inclosed in the skin or husk of the corn, and boiled for use. When ripe, the maize is prepared for winter use, either by slightly roasting, or by drying in the sun. From the former, named chuchoca, a kind of soup is prepared by boiling with water: From the latter they make a very pleasant beer or fermented liquor. The maize is sometimes reduced to meal by grinding between two stones, being previously parched or roasted by means of heated sand. For this purpose they prefer a variety of maize named curagua, which is smaller than the other, and produces a lighter and whiter meal, and in larger quantity. With this meal, mixed with sugar and water, they make two different beverages, named ulpo and cherchan.

Magu a species of rye, and tuca, a species of barley, were cultivated by the Chilese before the coming of the Spaniards to that country; but have been entirely neglected since the introduction of European wheat. They are still used however by the Araucanians, who make from them a kind of bread called couvue, which name they likewise give to bread made from maize or wheat.

Quinua is a species of Chenopodium/, having a black twisted grain of a lenticular form, from which they prepare a stomachic beverage of a pleasant taste. A variety of this plant, named dahue, produces white seeds, which lengthen out when boiled like worms, and are excellent in soup. The leaves of the quinoa have an agreeable taste, and are eaten by the natives.

Degul is a species of bean, of which the Chilese cultivated thirteen or fourteen kinds before the arrival of the Spaniards, differing but little from the common European bean or Phaseolus vulgaris, one of them having a straight stalk, and all the rest climbers58.

Chili is considered by naturalists as the native country of that valuable esculent the potato, or Solanun tuberosum, which is known there by the names of papa and pogny. It is found indeed wild all over the country; but those wild plants, named maglia, produce only small roots of a bitterish taste. It is distinguished into two species, and more than thirty varieties are cultivated with much care. Besides the common species, the second is the cari, Solanum cari, which bears white flowers having a large central nectary like the narcissus. The roots of this species are cylindrical and very sweet, and are usually roasted under the ashes.

The Oca, or Oxalis tuberosa, produces five or six tuberosities on each root, three or four inches in length covered by a thin smooth skin. It is eaten boiled or roasted, and has a pleasant subacid taste. Like the potato, it is multiplied by means of its bulbs cut in pieces. There are several species of this plant; one of which called red culle, is much used in dyeing, and Is considered as a specific remedy for inflammatory fevers.

Two species of gourds are known in Chili. The first species, with a white flower, called quada, has twenty-six varieties, several of which produce sweet and edible fruit, while that of the others is bitter. With one of these last, after extracting the seeds, the Chilese give a pleasant perfume or flavour to their cyder. The yellow-flowering gourd, called penca, has two kinds or varieties, the common and mamillary, owing to the fruit of the latter having a large nipple-shaped process at the end. Its pulp is sweet, and resembles in taste a kind of potato named camote.

The quelghen, or Chili strawberry has rough and succulent leaves, and its fruit is sometimes as large as a hens egg. This fruit is generally red and white; but in the provinces of Puchacay and Huilquilemeu, where they attain the greatest perfection, the fruit is yellow. "The Chili strawberry is dioecial, and has degenerated much in Europe by the want of male plants, and the females producing hybrid fruit by impregnation from the ordinary strawberries growing in the neighbourhood; in consequence of which circumstance the cultivation of this kind has been abandoned in Europe."