When the plant is cut from its root it is turned over and trimmed. For the latter the women employ the hatchet-like knife, cutting off the outer ends of the leaves. The plant now resembles a large head of cabbage and weighs from five to twenty pounds. As fast as the plants are cut the women place them in the burden baskets and carry them to the pit, load after load. To make it possible for each woman to identify her mescal after the cooking, each piece is branded with a distinguishing device—a property mark. The gathering of the mescal continues for several days, an area covering a radius of perhaps two miles being stripped of its budding plants, for such only are harvested. The pit being ready and the mescal gathered, the work of cooking commences. Just at daylight the old woman in charge takes her place at the rim of the pit and prays that the cooking may be successful and that the people may be in condition to partake of the food. In igniting the fuel the old-fashioned fire-sticks must be employed; to use matches would bring ill fortune. When the fuel in the pit becomes a blazing mass the women go to prepare breakfast, but are soon at work again gathering brush and grass to cover the mescal. Within four hours the fuel is entirely consumed and the red-hot stones have settled to the bottom of the pit. When it is certain that no fuel remains unburned, as even a small amount of smoke would spoil the quality of the mescal, the head-woman says, "It is good," and with great eagerness her followers begin to fill the pit. There is need for haste in throwing in and covering the mescal, as the steam must be confined to prevent the hot stones from scorching it. The covering consists of alternate layers of green brush, grass, dry leaves, and finally a layer of earth, about six inches in thickness. After forty-eight hours of steaming the seething mass is uncovered and each woman removes her portion. The greater part of the product of this cooking is now to be prepared for winter use by pulling the leaves apart and pounding them into pulp. This can be kneaded and handled much the same as dough, and while in this plastic state is formed into large cakes two inches thick and perhaps three feet long. These are dried in the sun, when they have all the appearance of large slabs of India rubber, and are easily packed on horses for the homeward journey. This dried mescal may be eaten without further preparation, but it is generally made into a gruel by mixing with water. Alone it is very sweet, and berries of the aromatic sumac, and frequently walnuts, are crushed with it to give it flavor.