SIX MONTHS IN MEXICO. 



21 



soon as the cultivator perceives the plant pre- 

 paring to throw up its long flower-stem, he 

 cuts out the leaves which form its centre, and 

 hollows it out into the shape of a bowl, at the 

 same time removing most of the other leaves, 

 so that the whole sap destined for their supply 

 flows to the great stem, and is received by the 

 bowl-shaped cavity, into which it runs with 

 such rapidity as to require to be emptied 

 several times a day, for a space of two months. 

 The liquor, when collected, is placed in jars 

 or skins ; it undergoes a slight fermentation, 

 which takes place in a few days, and it is then 

 fit for immediate drinking. Strangers prefer 

 it when fresh, but the natives seldom use it 

 till it has acquired a strong taste, and a disa- 

 greeable fetid smell, denominated fuerte, when 

 it is esteemed in high perfection. 



A strong spirit, called pulque brandy, is dis- 

 tilled from this liquor. The leaves of the ma- 

 guey form the roofs of some of the Indian 



