chicha-makers may add some of this yeasty mixture to 
new batches of green chicha as a starter. Usually, how- 
ever, this is unnecessary because the porous earthen jars 
are only slightly washed out and so are normally well 
supplied with yeast. The jars are washed with ashes and 
water, swished about with a branch of molle (Schinus 
Molle L.) or huai cha (Senecio clivicolus Wedd. ). 
After the chicha has been drunk, a layer of sediment 
remains in the bottom of the pot. This sediment, the 
borra de chicha, is laid on a gunny-sack stretched over a 
small jar. A liquid, the sutu, which resembles chicha in 
color, but lacks the carbonated sparkle and cidery tang 
of good chicha, drips through the sacking. Sutw is greatly 
prized for it is reputed to have a higher alcoholic content 
than chicha. It is usually consumed at home, sweetened 
with sugar and dyed a wine-color with airampu (see p. 
40). For each forty liters of chicha only about one liter 
of sutu is obtained. After the sutw is drained off, the re- 
maining borra is ted to pigs and chickens, or is saved to 
be used in making a weak chicha to be discussed below. 
It may also be added to bread dough, for it provides 
yeast as well as filler. 
At the end of the second day of chicha-making a coarse 
sediment, the hanchi, remains. This is often given to pigs 
and chickens, but it may also be used to make kaima, a 
cheap and weak chicha. Cold water is mixed with the 
hanchi and it is allowed to stand. After a short time a 
sediment settles to the bottom. The upper part of this 
sediment is smooth and creamy. This kketa ordinaria, as 
it is called, may be cooked with brown sugar to make a 
custard, or it may be added to the misqui kketa when it is 
being concentrated. If Aketa ordinaria is added to the 
musqui kketa, more borra is left after the chicha has been 
drunk. The coarser, lower part of the sediment is fed to 
pigs. The supernatant liquid (se/e) is removed and boiled 
[ 51 | 
