28 BUREAU OF AMERICAN ETHNOLOGY [bull. 34 



Among the White Mountain (Arizona) Apache an occasional addition 

 to the tiiHpi consists of the root of Datura metaloides. 



The only native drink besides tulipi which the San Carlos Apache 

 make is the pitahaya wine. When the fruit is plentiful quantities of 

 it are put into large jars. The pressure of the soft fruit causes an 

 abundant supply of the juice to trickle out; this is poured off and 

 allowed to ferment. 



The Mescaleros used to make an intoxicating drink from the inner 

 bark of the pine or mixed this with the tulipi. 



The only native alcoholic drinks among the Papago are the sawado, 

 saguaro, or haren, made by fermenting the molasses of the pitahaya-like 

 fruit of the saguaro, and mescal. The haren takes two days to make, 

 and it lasts in good condition one day and one night. The first day it 

 is not very intoxicating and is said to leave few or no bad effects ; after 

 that it grows more alcoholic, and its effects are more unpleasant. 

 To make it strong without so much of the bad taste the Indians 

 cover with blankets the jar in which it ferments. The Papago make 

 mescal and they also get mescal and sotol from Mexico. A sort of 

 tesvino is made by these people in the following manner: They grind 

 line some dry corn, mix it with water, and then strain the mixture 

 and let it stand until it is partially fermented. The liquor tastes 

 bitter and is too weak to make them drunk. 



The only native alcoholic drink still prepared occasionally by the 

 Pima and the Maricopa is a wine from the fruit of the saguaro. 



In 1890 Dr. W. E. Ferrebee, a special agent to the Indians, reported 

 that "a very acceptable beverage, called pissioina, was prepared by 

 the Yuma by roasting wheat grains over a charcoal fire until they 

 assumed a light-brown color, after which they were pulverized, dis- 

 solved in water, and allowed to ferment before drinking."^ 



The Opata, who used to make liquor of several kinds from corn, 

 native grapes, and a number of the cacti, still occasionally prepare 

 corn tesvino. 



The corn tesvino is the principal drink of the Tarahumare. It is 

 essential on all festive occasions. They make also sotol and mescal 

 from the agaves. 



The chief intoxicant of the Tepehuane is the vino, or mescal. It is 

 generally used only on special occasions.* The Tepecano and the 

 Huichol drink sotol and probably other agave beverages. 



The drink of the Otomi and Mazahua is pulque. The Tarasco of the 

 Zamora district and of Tarequato use only liquors which can be bought 

 at the Mexican stores, the principal of which is aguardiente (sugar- 

 cane rum). The Tlahuiltec use this exclusively. 



a Report on Indians, Eleventh Census, 1890, 220, Washington, 1894. 



b The drinlc is mostly bought from peddlers and is used to excess, if the supply allows, at the feasts. 

 The drinlc thus obtained is generally of poor quaUty and soon allects those who partake of it. 



