44 
properties of Agave as a food and drink plant, not only for Indians 
but also for bear and other animals. The very succulent young 
stems of Agave and Yucca are also prized by Indians who are 
often seen sucking them with marked enjoyment. 
Another desert plant which the thirsty native utilizes is Am- 
mobroma Sonorae Torr., the Sand-Food, a leafless parasite in the 
sand-hills of south Arizona and Lower California. The long 
creeping stems are not only a palatable food but also a good sub- 
stitute for water. 
Many plants contain mucilaginous, starchy or saccharine prin- 
ciples which are readily imparted to water by infusion or decoc- 
tion, rendering it more nutritive and palatable, maple syrup OF 
sugar, honey, or dried fruit rich in glucose being often added to 
the mixture. The flour of maize, as well as that of Mezquite and 
Screw Bean, are thus frequently used by Mexicans and Indians. 
Salvia polystachya Ort. is largely cultivated in northern and 
central Mexico, under the name of Chia, for its small glossy seeds 
rich in mucilage and oil. After careful roasting they are ground 
into meal which, when thrown into water, expands to several — 
times its original bulk, the mucilage rapidly dissolving; by the 
addition of sugar, lemon juice or orange-flower water, a very 
agreeable, wholesome and demulcent beverage is obtained still 
very popular in Mexico. Other species used for the same puf- 
pose are: S. Columbariae Benth., the California Chia, common in 
California and extending to Arizona and Mexico; S. carduacea 
Benth., of southern California and S. tiliacfolia Wahl, of northern 
Mexicw. 
Sometimes, tart or acidulous fruits were bruised in water: to 
make it more cooling, refreshing and palatable. This was partic- — 
ularly the case with several species of Sumach: Rhus glabra L., 
R. hirta Sudw. and R. copallina L., east of the Rocky Mountains; 
R. integrifolia B. & H. and R. ovata Wats., of southern California 
and Lower California. ~ R. integrifolia has very acid berries cov- 
ered with a white oily efflorescence said to be even more tart than _ 
the pulp; they are frequently gathered by Indians and used fresh, . 
dried or roasted in preparing a very refreshing drink. The fruit — 
of X. ovata is described by Orcutt as being very acid, but coated — 
with a thin crust having the ee of bebeguae ‘ag ‘sweet ne . 
