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177:, was to take the fruit of the saguaro cactus in June, and to spread the fruit on a thatch in a tree, so as to allow it to dry. The cactus fruit was then taken up and boiled in water and then strained through a mat of grass or branches to remove the seeds. The juice was boiled down to a syrup and placed hot in an earthenware vessel (
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syrup, and allowed to ferment in an earthenware brewing jar that was never washed in order to retain the organisms' efficacy needed for fermentation. The finished product had to be drunk within a few hours after it was prepared, or the alcohol would become acetic, making it taste sour.
181:), the top of which vessel then covered and tied with a cloth followed by sealing with a bit of broken pottery, covered with mud and wet clay. When the saguaro festival arrived, these earthenware vessels were opened and the syrup mixed with water and allowed to ferment, making
161:). There, they would take 10 pounds of maize which they would roast in an oven until light-brown. After roasting, the corn would then be coarsely ground and put inside a large, earthenware crock, where 4 gallons of water were added. To this, 8 pre-packaged cones of
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sticks and 3 orange peels for flavoring. The brew was allowed to sit 4 or 5 days, in places where the weather was warm, or longer in places where there was cold weather. Afterwards, the liquid was strained and served.
141:-inch, at which time they are removed from the water and ground into a pulp-like mash. They are then boiled (for several hours) in hot water and strained. The resulting mash was then sweetened with either
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The other was
General Crook's orders to stop beating their wives and cutting off their noses for suspected adultery. (Britton Davis, The Truth about Geronimo pg. 145)
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Fontana, Bernard L.; Robinson, William J.; Cormack, Charles W.; Leavitt, Earnest E. (1962).
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The Native
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THE MAKING OF TISWIN on The
Internet Sacred Text Archive
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and attempted to return to the land of their ancestors.
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An inability to obtain tiswin was one of the reasons
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