In some places in the Cochabamba Valley maize is 
malted. In Tiquipaya this is done by soaking the grains 
overnight in a pottery jar with enough water to cover 
them. The next day the grains are spread to a depth of 
about four inches on some leaves, and covered with sev- 
eral blankets. ‘he germinating seedlings generate con- 
siderable heat. The temperature in one such bed was 
34°C. When the shoots are nearly as long as the grains 
they are placed in the sun to dry. In Tiquipaya, and 
also in Cuzco, Peru, it is a common sight to see these 
sprouted grains spread out on bright colored blankets in 
the dusty streets. When dry, the malted grains are 
ground. Both the germinating grain and the flour pre- 
pared from it are called huimapu. 
Brewing 
The First Day 
A wide-mouthed earthen pot (wz) is filled about 
one third full with dried and ground malted grains (huif- 
apu) or salivated flour (muko). When muko is used, un- 
salivated maize flour is often mixed with it. Crude sugar 
(chancaca), or the pulp of a squash (Cucurbita ficifolia 
Bouché) known as layacote, is occasionally added. The 
pot, which is about thirty inches high and thirty-four 
inches in diameter, is filled with water heated to about 
75°C. Boiling water is not used as it is said to produce 
an undesirable pasty consistency. After being well mixed 
for nearly an hour the mixture is allowed to settle and 
cool further. Three layers can then be distinguished: a 
liquid (wp?) above; an almost jelly-like layer in the mid- 
dle; and coarser particles (hanchi) below. The cloudy 
liquid wp? is scooped up with a gourd (either Crescentia 
Cuyjete L.., known in the Quecha language as tutwma; or 
Lagenaria siceraria (Mol.) Standl., known as mate) and 
placed in another large-mouthed pot and allowed to 
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