225 



Hibiscus sabdariffa L. Jamaica. 



One of the most popular of the summer drinks of Mexico is made 

 from "Jamaica." Jamaica is made from the involucres, calyces, and 

 capsules of Hibiscus sabdariffa which have been gathered and dried. 

 The Jamaica gives to the water a reddish color and a slightly acid taste. 

 In the markets at Guadalajara it is seen packed in large shallow 

 baskets where it is retailed. 

 Sisymbrium canescens Nutt. Pamita. 



From pamita the seeds of Sisymbrium canescens, a most refreshing 

 drink, is prepared in the following manner: About a gill of the seed is 

 put into a glass and thoroughly mixed with water; a little lime juice is 

 then added and the mixture again stirred, then a little sirup, then a little 

 blackberry brandy or claret, the stirring process being repeated as each 

 new ingredient is added, until finally the glass is filled with water, when 

 it is ready for drinking. A straw is generally used in drinking this mix- 

 ture. Sisymbrium canescens is very common in Sonora. The seed is 

 collected in great quantities about Altar and is sold at Guaymas. 

 These seeds, when wet, give off a great quantity of some mucilaginous 

 substance. 

 Saivia spp. Chia. 



The well-known drink made from chia, the seeds of species of Salvia 

 and related genera, is sold all over the country. At Guadalajara the 

 seed is mixed with barley water. I obtained specimens at Coloinas 

 (EB No. 111). 



Chia seed has been obtained from various markets in Mexico, and 

 plants have been grown in Washington from which herbarium speci- 

 mens have been made. These specimens have been determined by Mr. 

 M. L. Fernald, who reports that the Salvias are S. hispanica L. and 8. 

 tiliaefolia Vahl. Seed and specimens of chia grande sent in by Dr. E. 

 Palmer prove to be Mesosphaerum suavcolens. 

 Tamarindus indica L. 



The tamarind tree {Tamarindus indica) is now grown all over trop- 

 ical Mexico. The fruit is largely used in making a cooling drink, and 

 is sold everywhere. At Guadalajara it is displayed in great shallow 

 baskets 9 dm. (3 feet) in diameter and 20 cm. (8 inches) deep. (PI. 

 XXVIII, fig. 1.) 



The fruit of two species of Bromelia is often used in making a sub- 

 acid drink. 



A drink is sometimes made of the dried fruit of the ciruclo ' (Spon- 

 dias lutea), while in many places the ripe fruit of arrayan 2 {Myrtus 

 arayan) is used in the same way. 



In Guadalajara 1 saw a drink called "tehuino," which is said to be 

 made from cooked corn. 



A drink called u agua de cebada" is made by adding to water bar- 

 ley flour, or more commonly softened barley ground on a "metate," 



1 Seo. p. 217. * Se«- p. 221. 



