MAGUEY ESTATES. 



59 



" The Maguey, or aloe, from which it is extracted, differs but 

 little, in appearance, from those which abound in the south of 

 Spain, and are known — though of a much smaller size — in England. 

 Its growth is slow, but when arrived at maturity, its leaves are 

 usually from five to eight feet in length, although some considera- 

 bly exceed these dimensions. 



" In the Maguey estates, the plants are arranged in lines, with 

 an interval of three yards between each. If the soil be good, they 

 require no attention on the part of the proprietor until the period of 

 flowering arrives, at which time the plant first commences to be 

 productive. This period is very uncertain ; ten years, however, 

 may be taken as a fair average, for, in a plantation of one thousand 

 aloes, it is calculated that one hundred are in flower every year. 

 The Indians, know, by infallible signs, almost the very hour at 

 which the stem, or central shoot, destined to produce the flower, is 

 about to appear, and they anticipate it, by making a deep incision 

 and extracting the whole heart, or central portion of the stem, as a 

 surgeon would take an arm out of the socket, leaving nothing but 

 the thick outside rind, thus forming a natural basin or well, about 

 two feet in depth and one and a half in diameter. Into this the 

 sap, which nature intended for the support of the gigantic central 

 shoot continually oozes, in such quantities that it is found necessary 

 to remove it twice, and even three times, during the day. In order 

 to facilitate this operation, the leaves on one side are cut off, so as 

 to admit a free approach. An Indian then inserts a long gourd, 

 (called acojite,) the thinner end of which is terminated by a horn, 

 while at the opposite extremity a small square hole is left, to which 

 he applies his lips, and extracts the sap by suction. This sap, be- 

 fore it ferments, is called Aguamiel, (honey water,) and merits the 

 appellation, as it is extremely sweet, and does not possess that dis- 

 agreeable smell w T hich is afterwards so offensive. 



u A small portion of this aguamiel is transferred from the plant 

 to a building prepared for the purpose, where it is allowed to fer- 

 ment for ten or fifteen days, when it becomes what is termed Ma- 

 dre Pulque, ( the mother of Pulque, ) which is distributed, in very 

 small quantities, amongst the different skins or troughs, intended 

 for the daily reception of the Aguamiel. Upon this it acts as a 

 sort of leaven ; fermentation is excited instantly, and in twenty- 

 four hours it becomes Pulque in the very best state for drinking. 

 The quantity drawn off each day is replaced by a fresh supply of 

 Aguamiel, so that the process may continue during the whole year 

 without interruption, and is limited only by the extent of the plan- 



