"The Maguey, or aloe, from which it is extracted, differs but little, in appearance, from those which abound in the south of Spain, and are known—though of a much smaller size—in England. Its growth is slow, but when arrived at maturity, its leaves are usually from five to eight feet in length, although some considerably exceed these dimensions.
"In the Maguey estates, the plants are arranged in lines, with an interval of three yards between each. If the soil be good, they require no attention on the part of the proprietor until the period of flowering arrives, at which time the plant first commences to be productive. This period is very uncertain; ten years, however, may be taken as a fair average, for, in a plantation of one thousand aloes, it is calculated that one hundred are in flower every year. The Indians, know, by infallible signs, almost the very hour at which the stem, or central shoot, destined to produce the flower, is about to appear, and they anticipate it, by making a deep incision and extracting the whole heart, or central portion of the stem, as a surgeon would take an arm out of the socket, leaving nothing but the thick outside rind, thus forming a natural basin or well, about two feet in depth and one and a half in diameter. Into this the sap, which nature intended for the support of the gigantic central shoot continually oozes, in such quantities that it is found necessary to remove it twice, and even three times, during the day. In order to facilitate this operation, the leaves on one side are cut off, so as to admit a free approach. An Indian then inserts a long gourd, (called acojité,) the thinner end of which is terminated by a horn, while at the opposite extremity a small square hole is left, to which he applies his lips, and extracts the sap by suction. This sap, before it ferments, is called Aguamiel, (honey water,) and merits the appellation, as it is extremely sweet, and does not possess that disagreeable smell which is afterwards so offensive.
"A small portion of this aguamiel is transferred from the plant to a building prepared for the purpose, where it is allowed to ferment for ten or fifteen days, when it becomes what is termed Madre Pulque, (the mother of Pulque, ) which is distributed, in very small quantities, amongst the different skins or troughs, intended for the daily reception of the Aguamiel. Upon this it acts as a sort of leaven; fermentation is excited instantly, and in twenty-four hours it becomes Pulque in the very best state for drinking. The quantity drawn off each day is replaced by a fresh supply of Aguamiel, so that the process may continue during the whole year without interruption, and is limited only by the extent of the plan-
