in the perol for two hours, then transferred to a tall pot 
(cantaro) and allowed to stand for two or three days. 
Borra, usually from a previous lot of chicha, is then 
added. The beverage thus produced is called haima. It 
is consumed mainly by the Indian field laborers whose 
work in the hot sun makes them particularly susceptible 
to alcohol. They prefer Aaima to the stronger chicha be- 
‘ause it is possible to drink more without becoming drunk 
or sleepy. The sediment of the Aaima, also called hanchi, 
is fed to pigs. 
Consumption and Marketing 
Well-made chicha is an attractive drink, clear and 
sparkling, with a flavor somewhat similar to that of apple 
cider. Its alcoholic content varies greatly, from about 
two per cent in new or in weak and watered chicha to as 
high as twelve per cent in a few exceptional samples. 
Most Cochabamba chicha has five per cent alcohol or 
less. 
When chicha is ready for sale, a sign, the aca llantu 
(‘‘Chicha flag’’) is displayed. Lé/antu is probably related 
to Haitu, the word fora fringe which denotes nobility or 
rulership. The frequent occurrence of fringes and tassels 
in chicha signs suggests that there may be some basis to 
the local belief that the better types of chicha were for- 
merly reserved for the ruling class. 
‘The simplest chicha signs are white flags attached to 
tall poles. These are seen only in the country districts. 
During fiestas the flags are decorated with flowers and 
colored ribbons (Pl. Vir). Some of the signs in small 
settlements are very ornate. Fancy tin stars, wooden 
condors, reed boats, cloth squares, tissue-paper frills and 
wooden plaques are common. Some of these are shown 
in Plates V and VI. In Quillacollo and Cochabamba 
there are laws which prohibit these fancy devices, and 
[ 52 ] 
