cuentos de barro - DSpace Universidad Don Bosco

—¡Hombré! —dijo un día Tules—, esta
babosa tá embarazada.
—¡Gran poder de Dios! —dijo la nana.
—¿Cómo jue la peración que tizo el
sobador, vos?
Ella explicó gráficamente.
—¡Aijuesesentamil! —rugió Tules—
¡Mianimo ir a volarle la cabeza!
Pero pasaba el tiempo de ley, y la peche
no se desocupaba.
La partera, que había llegado para
el caso, uservó que la niña se ponía
más amarilla, tan amariya, que se taba
poniendo verde. Entonces diagnosticó
de nuevo.
—Esta lo que tiene es fiebre pútrida,
manchada con aigre de corredor.
—¿Eee?...
—Mesmamente; hay que darle una
güena fregada, con tusas empapadas en
aceiteloroco, y untadas con kakevaca.
106
“Man,” said Tules. “This girl is pregnant.”
“God Almighty!” said her mom.
“What kind of operation did he
perform?”
She explained graphically.
“What a motherfu…!” roared Tules. “I
feel like going there and chopping his
head off!”
It was almost her time and Skinny could
not deliver.
The attending midwife observed that
the girl was turning more and more
yellow, so yellow that she was now
turning green. Then she gave them her
diagnosis.
“What she has is typhus, stained with
air from the corridor.”
“What?”
“That’s right. We have to give her a good
massage with husks soaked in oil of
loroco flowers190 and191 cow manure.”
190. According to PracticallyEdible, “Loroco tastes ‘green’ with overtones of nuts. The closest taste perhaps
to compare the “green” part to is chard, or a cross between mild broccoli and squash. It is used in salads,
rice dishes, stews and sauces. In El Salvador and in Honduras, it is added to the fillings in ‘pupusas.’”
191. According to Robb Walsh, the USDA Nutrient Composition Book of Latin America calls it Fernaldia