123 
these plants, but only a citro-glucosid which by heat is converted 
into grape sugar and citric acid, so that, by cooking, the cabeza is 
rendered very sweet and pleasant to the taste. 
Our Indians were not slow in learning the value of Agave from 
the Mexican natives; from time immemorial they have utilized 
our indigenous species, and wherever these grow can be found the 
stone-lined pits in which the mezcal heads are, or were, baked for 
food. As our native species do not yield sap enough for the pro- 
duction of pulque, and the process of fermentation and distillation 
is too complicated for native art, it follows that our Indians never 
obtained any alcoholic drink from them. 
A. Parryt Eng. is the Mezcal of New Mexico and Northern 
Arizona, one of the staple foods of the Apaches. When properly 
Prepared it is saccharine, palatable and wholesome, mildly acid, 
laxative and antiscorbutic. 4. Palmen Eng. takes its place in 
southern Arizona. 4. Washzeni Eng. is the common Mezcal 
species of the mountains of western Texas, while A. deserti Eng. 
is that of southern California and adjoining deserts. 
On the mesas and foot-hills of western Texas and northern 
Mexico where Agave is rare, the observant Indians discovered a 
plant which takes its place and is equally useful, furnishing both 
food and drink. This is Dasylirion Texanum Scheele, the Bear- 
Grass of the Americans and Sotol of the Mexicans. When 
trimmed down, the head or edible portion consists entirely of the 
thick, €xpanded and imbricated bases of the leaves; it is refresh- 
ing and palatable even in the raw state, but of much better flavor 
when cooked. By fermentation and distillation, the Mexicans ob- 
tain from it a strong whisky called Sotol mezcal, of penetrating 
smell and peculiar taste, and the common alcoholic beverage of the 
frontier population. 
The LeNNoacear have several interesting food plants, the prin- 
cipal of which is Ammobroma Sonorae Torr., the Sand-food, a 
leafless parasite in the sand-hills of southern Arizona and Lower 
California. The long fleshy stem, creeping in the sand, is edible 
Taw and cooked, but specially palatable when boiled or roasted, 
the taste being variously described as that of a sweet potato or the 
heart of a cabbage. It is eagerly eaten by Cocopa, Papago and 
Yuma Indians, as well as by the Mexicans. It is a valuable 
Substitute for water in the desert. 
