Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1893-03-03
MEXICAN sUsTENANCE.
A IPAiATABLE DISH FROM
THE AGAVE PLANT.
It Has Proven Quite a Boon to the Poor
In Summer Used as n substi-
tute for Cooling Things
Southern Wonder.

That nature has given Mexico very
few blessings to Offset its dry, sandy
soil and almost rainless climate must
be conceded, but the greatest she has
bestowed on the poor natives who
have to get their living off the land
is undoubtedly the agave, or, as it is
sometimes called, maguey plant.
Three hundred and sixty-five days of
never-ending sunshine are a great at
traction to tourists and invalids, but
to the farmer they are fatal, and
Mexico is still suffering from a
drought that has lasted nearly four
years, says the New York Herald.
The maguey, for by that name it is
generally called in Mexico, is what
is commonly known as the century
plant in this country. The differ
ence is that it is the real century
plant, while ours Is not. In appear
ance it is much the same as the cac-
tus that ao9>Ns many of our North
ern gardens ans piazzas in the sum
mer, only it is larger and coarser
The leaves frequently grow to
length of ten or twelve feet, or even
more. and bear very sharp thorns.
1t takes the inaguey about seven
years to blossom When it does
bloom stalk from ten TO twenty feet
tall shoots up from the center of the
cluster of leaves and puts forth large
howers, which vary from bright
red color to deep purple. Just as
1t is about to flower the plant has
reached the proper stage for the use
1t is most frequently put to-the
making OF pulque pronounced pool
kay.
To get the pulque the leaves and
stalk are cut off a little above the
ground, and the trunk formed by the
joining of the roots, which is often
foot in diameter, is followed out In
this bowl, as it were, the sap which
was intended TO nourish the flower
accumulates and is drawn out every |
day. Dipping is the commonest way
OF getting the sap out of the hollow, |
though suction pumps are sometimes |
used on big plantations now, and the
primitive way was TO draw il through |
pipe with the mouth and then blow |
~ AhbO HdHuy TtCepldcle.
After it is taken from the plant the
sap must stand "a hours to ferment
and "a hours after the fermentation il
spoils. Both French and American
companies have tried time and again
to find some way of preserving pulque
SO it could be exported, but as YET
none have succeeded.
Pulque is shipped from the planta.
tions in barrels and pigskins, and
some idea of the amount of it that is
drunk can be formed from the fact
that forty car loads are taken to the
City of Mexico alone every morning.
All but very little of this is con-
sumed the day it is received, and what
is left over spoils, and is thrown away
or is sold for half price as "sour
pulque."
Its taste is similar to a mixture of
cod liver oil and buttermilk that has
gone wrong. 1t is the color of skim
milk and "strings" like molasses, but
Is not so thick. But when one be-
comes used to it, as he does after six
DR. seven drinks, 1t is not half so bad.
Pulque has very gentle but effect
lal medicinal properties, and physi-
,ians claim that it will cure Bright's
disease If taken in time. At the
'cantinas" it is sold in glasses of three
'izes, and costs one, two and three
cents a glass.
Excessive pulque drinking has q
supplying effect. and the idea that il
s wildly Intoxicating is all wrong. liz
is distilled form it is called tequil
'r mescal and is very fiery. Thin
liquor is similar in appearance to gin
md is violently intoxicating. 1t has
'een at the bottom of many So
allied "Greaser uprising"
The plantations on which maguey
s raised for pulque making are often
many acres in extent, and the plants
re set in rows, like corn. After
liant has been "tapped" it dies and is
ulled up. a young plant being put in
Is place. The maguey grows best in
peculiar, sandy soil, and there are
everal distinct "pulque regions"
In a country where enc may go
hundreds Of miles without seeing a
ock or tree it is very convenient for =
encing purposes, and is largely used
hat way. The fiber OF its leaves
lakes very tough thread or string,
nd sometimes coarse paper is manu-
from the roots and leaves.
The leaf of the maguey is not only
dible, but makes very fine dish
hen properly treated. The native
lexicans dig pits and, taking the ten
crest leaves, bake them in the holes
yer q smoldering fire, as charcoal is
pasted. When they are ''just right"
hey are taken out, the tough outer
overing, which is hardened into
hell, is peeled off, and the pith is
cry tender and tastes good deal
Ike roast corn.
The last use this cactus is put TO is
he most remarkable one in climate
ich as Mexico, as ice never forms
itself except upon the uninhabita-
Ie tops OF the highest mountains.
Iexico City is supplied by ice facto-
es, but, of co lrse, in the rural dis
lets ice cannot be obtained in that
ay. E