diameter. Into this the sap, which Nature intended for the support of the gigantic central shoot, is continually oozing, in such quantities, that it is found necessary to remove it twice, and even three times in the day. In order to facilitate this operation, the leaves on one side are cut away, so as to admit of a free approach: an Indian then inserts a long gourd, (called ăcŏjōtĕ,) 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 has a very sweet taste, and none of that disagreeable smell, which is afterwards so offensive. From the plant, a small portion of it is transferred to a building prepared for the purpose, where it is allowed to ferment for ten or fifteen days, when it becomes what is termed Mădrĕ Pūlquĕ, (the mother of Pulque,) which is distributed, in very small quantities, amongst the different skins, or troughs, intended for the daily reception of the Aguămīēl. 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 plantation. A good Maguey yields from eight to fifteen quartillos, (pints,) of
