The Mason County journal. [volume] (Shelton, W.T.) 1886-1927, 1896-11-13
THE AGAVE PLANT.
A Source Of Sustenanco to the
People Of Mexico.
From 1t Is Made Kind Of Liquor and
Palatable Dish-It Also Hss
Some Medicinal Prop
critics.

erCle6s
That nature has given Mexico very
1ew blessings to offset its dry, sandy
soil and almost rainless climate must be
conceded, but the greatest gift she has
bestowed on the poor natives who have
to get their living off the land is un-
doubtedly the agave, Or. as it is some
times called, maguey plant. Three hun
dred and sixty-five days of never-ending
sunshine are great attraction to tour
lists and invalids, but to the farmer they
are fatal and Mexico is still suffering
from 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 appearance it is
much the same as the caucus that
adorns many of our northern gardens
and piazzas in the summer, only it is
larger and coarser. The leaves fire.
quently grow to length of ten or
twelve feet, or even more, and bear
very sharp thorns.
1t takes the maguey 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 flowers,
which vary from bright rcd color to
deep purple. Just as it is about to
flower the plant has reached the proper
stage for the use it is most frequently
put to--the making of pulque (pro-
nounced pool-key).
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 a.
cumulates and is drawn out every day
Dipping is the commonest way of get
ting the sap out of the hollow, thong
suction pumps are sometimes used o.
the big plantations now, and the prini-
tive way was to draw it through a
pipe with the mouth and then blow it
into handy receptacle.
After it is taken from the plant the
sap must stand twenty-four hours to
ferment, and twentyfour hours after
the fermentation it spoils. Both French
and American companies have tried
time and again to find some way CT
preserving pulque SO it could be ex-
ported, but as yet none have succeeded
Pulque is shipped from the plania-
tons in barrels and pigslins, and som,
idea OF the amount of it that is drum
can be formed from the fact that forty
car loads of it are taken to the City OF
Mexico alone every morning. All bu
very little of this is consumed the Gay
it is received, and what is left owe:
spoils, and is either thrown away CT
sold for half price as ''sour pulque."
The ''cantisnas,' or barrooms, where
pulque is sold, generally supply thai
drink alone. They are very small
dirty and i'll smelling, in which they re,
semble the crowd that hangs aroun'
them. The liquor-if it can be calcs.
such-is brought around in barrels. q.
carts drawn by solitary and forlor
looking donkeys, as soon as the pulqu,
train arrives, and is sold by the greasy
pigskin.
It's taste is similar to mixture of cod
liver oil and buttermilk that has gonr
wrong. It is the color of skim milk
and 'strings" like molasses, but is not
SO thick. But when one becomes used
to it, as he does after six or seven
drinks, it is not half so bad.
Pulque has very gentle but effectual
medicinal properties, and physicians
hare claimed that it will cure Bright's
disease If taken in time. AT the ''can-
tinas" it is sold in glasses of three
sizes, the largest about the same as a
big schooner" and costs one, two and
three cents glass.
Excessive pulque drinking has a STU
pefying effect, and the idea that it is
wildly Intoxicating is all wrong. In its
distilled form it is called tequila or mes
cal and is very fiery. This liquor is SIM
liar In appearance to gin and is violent
~ intoxicating. 1t has been at the bot
tom OF many so-called 'sGreaser up-
rising
The plantations on which maguey is
raised for pulque making are often
many acres in extent, and the plants
are set in rows, like corn. After q plant
has been tapped" it dies and is pulled
up, young plant being put in its
place. The maguey grows best in a PC
culiar, sandy soil, and there are several
distinct ''pulque regions"
The leaf of the maguey is not only
edible, but makes very fine dish wher
properly treated. The native Mexicsns
dig pits and, taking the tenderess
leaves, bake them in holes over a snol-
dering fire, as charcoal is roasted. When
they are "just right" they are taken Out
the tough outer covering, which ha
hardened into shell, is peeled off, an.
the pith is very tender and tastes a gooo
deal like roast corn.
The last use this cactus is put to is
the most remarkable one in a climate
such as Mexico, as ice never forras of it.
self except on the uninhabitab,e tons Of
the highest mountains. Mexico Citv is
supplied by ice factories. but, of course.
In rural districts ice cannot be obtainea,
that way.