No. 1579. THE PULQUE OF MEXICO— HOUGH. 589 



effect. When the agave sap is mixed with water and sugar and allowed 

 to ferment, a more agreeable beverage called tepacJie results, which is 

 sold in a characteristic way. (Fig. 18.) 



To a certain extent, distillation has been practiced in connection 

 with the pulque industry. Pulque distilled yields mescal de pulque, 

 a spirit of little value and not to be compared wdth mescal like that 

 of Tequila, which is distilled from the fermented saccharine product 

 of the roasted agave. Largely because the distillation of pulque 



Fig. 18. — Tepache vendor's outfit consisting of an olla, olla ring, and two cups. Durango, 



Mexico. 



low in alcoholic content is not profitable, and because roasted agave 

 and highly fermented fluids of different classes yielding better spirit 

 are common, mescal de pulque is not often made. The fact, however, 

 that pulque was distilled is interesting in connection with the distilla- 

 tion of palm wine. Like wines, pulque is distinguished b}^ the regions 

 in which it is produced, and the output of a certain hacienda often 

 enjoys a reputation for flavor and quality. The pulque of Apan 

 in Tlaxcala, on whose vast plain agave fields stretch away as far 



