THE COPPER MINES. 
291 
water is poured on them to produce fermentation. At 
the end of a week the bags are emptied of the maguay 
and its liquor, which, after undergoing the process of 
distillation, is ready for use. 
But the mezcal is the least important of the uses 
to which the maguay is applied. When its stem is 
tapped there flows from it a juice which, on being 
fermented, produces the jpulque^ a favorite beverage in 
Central and Lower Mexico, though little known in the 
Northern States. From the fibres of its massive leaves, 
which grow to five or six feet in length, and two 
inches in thickness, is spun a stout thread, which is 
again doubled, and twisted into ropes. Next, a heavy 
bagging is made of it, similar to that in which our 
coffee comes to market. Again, the more delicate 
leaves are rolled up into balls, and these, on being 
pounded, form a lather which answers the purpose 
of soap. It is likewise used to a great extent as a 
thatch. The younger leaves are eagerly eaten by cat- 
tle ; and it is said that the minute particles of silica in 
its stem render it, when cut longitudinally into strips, • 
an excellent substitute for a razor strop. But there is 
yet another use to which it is applied, viz., as an article 
of food. For this purpose the bulbs or roots are baked 
in the ashes, or in the same manner as for making 
aguardiente, and the outer skin stripped off. It is then 
sweet, and rather pleasant to the taste, and is exten- 
sively used by the Indians on the Gila as well as by 
resemblance to tbeir manner of baking clams ; tbe only difference being 
that for tbe clams, they use tbe wet sea-weed, when tbe Mexicans use 
tbe green grass. 
