MANUFACTURE OF BALSAM OF PERU. 



299 



twine, open at the middle and looped at both ends to receive two 1863. 



sticks. The rags are placed inside, and the whole is twisted 



round by means of the sticks and the balsam squeezed out. 



A washerwoman wringing out a wet cloth fairly represents the 



process. The balsam thus procured is added to that in the 



boiler. The next day, the cold balsam is weighed and put into Manipulation. 



tecomates, or gourds, of different sizes and sent to market its 



price at present is live reals per pound. If it is wished to purify 



it, the boiler is left standing for several days, when the impurities 



float to the surface and are skimmed off. A little water is also 



left to float at the mouth of the tecomate when brought for sale. 



Gourds, or Tecomates. One covered with plantain leaves. 



These tecomates are tied up in plantain leaves, with a stopper 

 of the same. 



A very fine quality of balsam is collected from the broken pods 

 in the same manner as above. 1 It requires more trouble and 

 care to collect, and there being no demand for it, it is scarcely 

 ever met with. I believe it is known as Balsamo bianco. From 

 the flowers there is distilled a most delicious and fragrant 

 aguardiente, far superior to any brandy. 



A healthy tree will produce balsam well for about thirty 

 years, after which, if allowed to remain untouched for five or 

 six years, it will again produce. The collecting begins shortly 

 after the last rains, that is, some time in November, and is 

 supposed to be finished in May. During the rains none is 



1 It is more probably made by simple expression, and not by boiling. 

 D. H. 



Bctlsamn 

 blaiico . 



