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. 



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 wdth 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. 



