134 | Tuba. [ZOE 
the trunk at convenient distances for stepping. By means of these 
and daily practice they ascend these trees almost with the ease and 
agility of monkeys. 4 
The gourds are emptied by means of a short reed tube inserted 
just below the rim into a large flattened one fastened around the 
body of the climber by a strap. This gourd though very large is 
well adapted by its flattened shape for being carried about through — 
the foliage of the tree. If insects or any foreign substance has ac- 
cumulated in the gourds suspended in the trees they are cleaned out 
by means of a brush made of the interior fibrous wood of the tree 
which is carried in the belt for that purpose. ‘ 
The knife used for freshening the ends of the shoots is much like 
the one used by shoemakers for trimming leather. It is sharpened 
on a piece of wood shaped like a whetstone with a handle. On the 
flat, smooth surface of this piece of wood sand is strewn and the 
blade being dexterously drawn a few times over its surface is suf- 
ficiently sharpened for the purpose. The flowering ends yield tuba 
twice daily for a year. 
Tuba in the fresh state much resembles the liquid from the Agave 
before it becomes pulque. It is very refreshing and nutritious and 
has a slight taste of cocoanut, but in six hours fermentation sets in, 
in twelve hours it is as strong as old cider, by twenty-four hours 
acetic fermentation begins. 
In order not to lose tuba when fermentation is far advanced many 
different things are added to it, and different flavors thereby 
given. 
Some persons drink it when as strong as whisky, while others will 
mix the fermented juice with fresh so as to modify its strength and 
render it salable and to many, very palatable, but the form which 
‘commands the admiration of those who like to be under the influ- 
ence of strong drink is known as 
TUBA COMPOSTURA. 
This is made by adding to the fermented tuba one or more of the 
following articles: pineapples, lemons or onions in slices, bruised 
pods of chile or sticks of cinnamon; these being allowed to remain in 
the tuba for a short time add their flavor and strength to the mix- 
ture. 
A favorite drink with many is made by adding cinnamon and 
‘ground almonds to the old tuba. 
