TO SALTILLO. A85 
maguey growing wild throughout the desert plains of 
Chihuahua, Sonora, and California; but nowhere does 
it attain the size which it reaches in these plantations. 
“The cultivation of the maguey has real advantages over the culti- 
vation of maize, grain, and potatoes. This plant, with firm and vigorous 
leaves, is neither affected by drought nor hail, nor the excessive cold 
which prevails in winter on the higher Cordilleras of Mexico. The 
stalk perishes after efflorescence. If we deprive it of the central leaves 
it withers, after the juice, which nature appears to have destined to the 
increase of the hampe, is entirely exhausted. An infinity of shoots then 
spring from the root of the decayed plant; for no plant multiplies with 
greater facility. An arpent of ground contains from twelve hundred to 
thirteen hundred-maguey plants. If the field is of old cultivation, we 
may calculate that a twelfth or fourteenth of these plants yields honey 
annually. A proprietor who plants from thirty thousand to forty thou- 
sand maguey is sure to establish the fortune of his children; but it re- 
quires patience and courage to follow a species of cultivation which only 
begins to grow lucrative at the end of fifteen years. In a good soil, the 
agave enters on its efflorescence at the end of five years ; and in a poor 
soil no harvest can be expected in less than eighteen years. Although 
the rapidity of the vegetation is of the utmost consequence for the Mexi- 
can cultivators, they never attempt artificially to accelerate the deyvel- 
opment of the hampe, by mutilating the roots or watering them with 
warm water. It is discovered that by these means, which weaken the 
plant, the confluence of juice towards the centre is sensibly diminished. 
A maguey plant is destroyed if, misled by false appearances, the Indian 
makes the incision long before the flowers would have maturely devel- 
oped themselves.” —Thompson’s Alcedo. 
“The juice of the agave has a very agreeable sour taste. It easily 
ferments on account of the mucilage and sugar which it contains. To 
accelerate the fermentation they add a little old and acid pulque. The 
operation is terminated in three cr foer days. The vincus beverage, 
which resembles cider, has an odor of putrid meat extremely disagree- 
able; but the Kuropeans who have been able to get over the aversion 
which this foetid odor inspires, prefer the pulque to every other liquor. 
They consider it as a stomachie, strengthening, and especially very nutri- 
tive; and it is recommended to lean persons. Whites, also, have 
