BOTANICAL INDEX. 
5 
tion. Agaves must not be repotted in the fall for Winter is their season of rest and nothing 
must he done to excite the roots into an unnatural growth at that time. 
Agaves are long in arriving at a mature or flowering condition, consequently retain their 
symmetrical form, if well grown fora great many years. They flower but once, the mature 
condition being attained at a very indefinite period rapging from 10 to 70 years, according to 
the treatment and condition of the plant but having acquired maturity the flower stem is pro- 
duced from the center of the tuft of leaves and in some species grows to the heigth of even 40 
feet in a very few weeks at the rate of about 5 inches a day and is litterally covered with 
erect, yellowish-green flowers which remain long in perfection. In 1760 a single plant at the 
Royal Botanical Gardens F'riedhicksberg, in Denmark developed more than 4 000 flow- 
ers. The first variety of the Agave known to the civilized world was the Agave A a/rr- 
icana, the so calle American Aloe and taken to Europe in 1561 from America, and the 
first one to flower in cultivation was in 1662, since then not only have hundreds of Agave 
Americana been taken to Europe, but many new and choicer varieties and species 
have been introduced, while many choice Hybrids have been added to the list of Agaves. 
All the true species of Agaves are from Tropical or Sub-Tropical America, but by far the 
largest number of Hybrids have originated in France and Belgium. Humboldt designa- 
ted the Agave “the mine of Mexico" from the great variety of uses the natives made of it. 
In the thickly inhabited portions of Tropical America the Agaves, called Mescal, Maguey, 
Meti, Theo-meti, Pittes, Sequa-meti, Aca-meti &c. by the various native tribes are very 
extensively cultivated for the support of the human family, but in the more sparcely-peo- 
pled portions nature in her abundance furnishes the required supply, some of the species 
being common everywhere in Equinoctial America, from the plains to an elevation of 10 000 
feet above the sea. 
While the Agave is one of the most ornamental plants with us, it is also one of the most 
useful products of nature in its native country. The leaves supply an impenetrable thatch 
for their dwellings. Pins and needles are made of the thorns at the end of the leaves. The 
bruised leaves afford a paste of which paper is made, somewhat resembling the Eg yptian 
Pa pyrus which when properly dressed and polished is said to have been more soft and beau 
tiful than parchment. Some specimens of their manuscript still in existance. exhibit {heir 
original freshness and the paintings on them retain their brilliancy of colors. The centre 
of the flower stem split lengthwise is. said to form no bad substitute for a European razor- 
strop on account of the particles of silica it contains. The roots as well as the leaves furnish a 
strong fiber or thread that is extremely tough and is used for makeing ropes, and spans for 
bridging the mountain chasms of Tropical America, it is also used during the past few years 
in manufacturing a fabric that has the appearance of linen lace. From the leaves a juice is 
expressed which with the addition of lye from wood ashes makes a very desirable soap for- 
ming a lather in salt water as well as fresh. From the Mexican Agaves especially A e/a re 
Americana is obtained a sap by cutting out the inner leaves of the plants just before the 
flower stem is ready to burst which makes a fermented liquor. About 150 gallons of sap is 
produced in a season of 4 or 5 months from a vigorous Plant. At first the sap has a sourish 
taste and when mixed with sugar and water makes a cooling drink called Tepache . but it 
quickly ferments on account of the mucilage and sugar it contains, when it has the taste ot 
cider, but the oder of putrid meat and is then called Palque. Europeans who can overcome 
the aversion to the fetid oder prefer the Palque to any other liquor while the natives univer- 
saly esteem it the choicest of liquor. When allowed to ferment still further it turns to Vin- 
egar and if boild down becomes Syru}!. From the Palque a very intoxicating Brandy is ob- 
tained. But the greatest importance of the Agaves is its usefullness in furnishing food at 
all seasons of the year. In its native country the flower stalk shoots up about the first of 
July and is very tender, juicy and sweet, much resembling the pith of the sugar cane, it 
is then collected and prepared as a food and called Mezcal : in which condition it will keep 
preserved for several months. The heart or central part of the older plants that have not 
yet come to maturity is also collected and used as food; the most tender portions being at 
the base of the inner leaves. Plants can be found at all seasons of the year in a proper stage 
of development to secure as food, which is prepared by roasting in a temporary oven made 
of earth and stones, requiring about two days to cook it sufficient for use. The roots when 
properly cooked are converted into a tolerable palpatable and nutritious food. The fresh 
leaves cut into slices are often used as food for cattle. 
L. B. Case’s collection of Agaves. 
@MBBS AMARYLLIDACE.ZE. Linnaeus. 
(Type Agave Americana, Linnaens,) 
A/torian am . ‘Deserti. 6‘almianca. 
Americana, A’erchorei. Sislandi. 
— Yariegata. Miexicana, Yerschaffeiti , 
Applanata. Mi/leri Ptc/a . Y/rgtneca. 
Cetestina . Ortgesta. JQyMnacahtha . 
Densi/'o/ia. Parry i. - - tinea ta. 
1 accaj'oiia . 
