. The Spanish-American republics . poured into a vat and left to ferment; andwhile there still remains a little fermentation the chicha is againstrained through a cloth, and bottled with good corks, tied down withstring or wire. If stone bottles are used, the chic ha will remain goodfor a year or two, after which it loses its peculiar foaming and spark-ling quality, and becomes mere ordinary white wine; whereas goodchic ha, carefully put up in glass bottles, retains its qualities for fourand five years, and compares favorably with most of the champagnein the market nowadays. In making chicha,
. The Spanish-American republics . poured into a vat and left to ferment; andwhile there still remains a little fermentation the chicha is againstrained through a cloth, and bottled with good corks, tied down withstring or wire. If stone bottles are used, the chic ha will remain goodfor a year or two, after which it loses its peculiar foaming and spark-ling quality, and becomes mere ordinary white wine; whereas goodchic ha, carefully put up in glass bottles, retains its qualities for fourand five years, and compares favorably with most of the champagnein the market nowadays. In making chicha, skill and experience tellin the boiling and in choosing the exact moment for bottling the stillfermenting liquid. As regards the kind of grapes to be preferred, theChilians use the black San Francisco or Old Mission grapes, whiteItalian grapes, pink Spanish grapes, and white French Chasselas. Asthe great question in making chicha is quantity of juice, and not qual-ity, the trailed vines are to be recommended, because the yield of. A VAQUERO. AGRICULTURAL CHILI. 75 grapes is more abundant and the berry ripens more quickly; while formaking wine the dwarfed vines are best, because the quality of thegrape is finer. I tried chicha at every opportunity while travelling inChili, and as I found it a harmless, wholesome, and excellent drink, Iventure to call attention to it. Wine-growing, which is daily becoming more and more importantin modern Chili, has been practised there on scientific principles onlyduring the second half of this century. The vine seems to have beenintroduced by the Spanish conquistadores. The white Muscatelgrapes grown at Huasco, which date from the old Spanish times, arestill famous, and fetch high prices for table use, both green and dried;but all through the country a sort of Spanish or Creole grape isgrown, and used to make mosto and chacoli, which is simply grapejuice for immediate consumption; and pisco, which is an excellentgrape alcohol when well made. The
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