332 
Cultivation  of  Agaves. 
Am.  Jour.  Pharm. 
July,  1900. 
A.  Utahensis.  They  are  prepared  for  food  as  follows :  A  pit  is  dug 
and  lined  with  small  smooth  stones.  A  fire  is  lighted  in  the  pit  and 
kept  burning  until  the  stones  are  thoroughly  heated.  It  is  then 
raked  out  and  the  tender  parts  of  the  plants  are  piled  on  the  hot 
stones  and  covered  with  grass  and  earth.  They  are  then  left  to 
steam  for  two  or  three  days.  By  this  time  all  except  the  fibrous  tis- 
sue is  reduced  to  a  jelly-like  mass,  which  is  sweet  and  nutritious. 
SOAP  SUBSTITUTES. 
The  Mexicans  make  use  of  many  roots,  barks  and  fruits  called 
"amole,"  in  place  of  soap,  or  for  its  manufacture.  Dr.  Rose  says 
that  the  herbaceous  annual-leaved  agaves  are  called  "  amole  "  all 
over  Mexico,  and  that  A.  brachystachys  is  the  one  most  used.  The 
part  of  the  plant  used  is  the  thick,  irregular  root-stock.  These  root- 
stocks,  when  dried  and  grated,  are  put  into  water,  forming  a  good 
lather. 
Dr.  Havard  states  that  in  Agave  lechuguilla  the  connective  tis- 
sue "constitutes  about  40  per  cent,  of  the  green  leaf ;  when  dried  it 
is  a  white  or  yellowish  mucilaginous  powder,  which  possesses  re- 
markable cleansing  properties,  principally  due  to  the  presence  of 
saponin.  It  imparts  a  smooth  and  satiny  appearance  to  the  skin, 
and  is  used  successfully  in  removing  stains  from  the  most  delicate 
fabrics." 
MEDICINAL  USES. 
The  Mexican  Pharmacopoeia  says  that  "  amole  de  raiz,"  or  root  of 
Agave  Mexicana,  serves  for  washing  clothing,  and  the  juice  taken 
internally  is  diuretic,  laxative  and  an  emenagogue;  while  externally 
it  is  used  for  the  itch. 
The  aguamiel  or  honey-water  is  also  officinal,  and  is  recom- 
mended as  an  anti-scorbutic. 
Pulque  is  believed  to  be  an  efficient  remedy  for  Bright's  disease. 
Other  products  of  the  agave  are  sugar,  vinegar  and  a  thick, 
sweet  substance  resembling  honey,  made  by  evaporating  the  fresh 
sap. 
CULTIVATION. 
The  principal  regions  in  Mexico  for  the  cultivation  of  the  pulque 
magueys  are  the  arid  limestone  hills  and  table-lands. 
