stand. The middle layer is transferred to a large shallow 
pan (perol) permanently installed on a clay support over 
a fire (PI. [Vx). During the last few hours of the day 
this second layer simmers and concentrates. ‘To the han- 
chi may be added more muko or some roughly broken 
corn (thi) and more hot water. Rarely quinoa is added 
instead of the t/t. This mixture is agitated again, al- 
lowed to settle, and the liquid portion is then added to 
the original wpe. 
The Second Day 
The wp continues to stand. The fire under the perol 
is rebuilt and the mixture is allowed to simmer for sev- 
eral hours longer until it becomes caramel-like in color 
and flavor. This product, called misqui kketa, is trans- 
ferred to a wirhi and allowed to cool. Most of the by- 
products of chicha-making are no longer important since 
their place has been taken by sweets which are more 
easily made with sugar. A small amount of the misqui 
hketa may be eaten inthe home where the chicha is being 
prepared, but nearly all of it is used in the chicha itself. 
It is probable that the msqui kketa was originally used 
solely as a sweet and was not added to the chicha. Chicha- 
makers, like alchemists of old, surround their art with 
an aura of mystery, and probably emphasize some of 
their steps in such a way as to confound inquisitive con- 
sumers. 
The hanchi left in the bottom of the original open- 
mouthed werAz is drained of its remaining moisture in the 
following manner: A cylinder woven of splints is pressed 
vertically into the layer of hanchi. The particles inside 
the cylinder are removed and packed about the peri- 
phery. The last remnant of liquid filters through the 
woven cylinder. This is a sweet, clear, non-alcoholic 
liquid called chua conehu which may be drunk in the 
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