The daily morning journal and courier., 1907-03-11

But there is a vast territory of Mex ico, off the great central plateau, where pulque is unknown, for the ma- guey will not grow and the pulque 1 cannot be shipped. Tn this territory it is generally though that tequila and aguardiente furnish the only drink of the natives, a belief which has the sanction of very general observation.
 But on the West Coast, the wonder ful new country which is so soon to be opened up by the Mexican Central extension, another kind of 'pulque," :" for so it is called, is made. Other sec 1 tions know it, but it is about the state of Colima that the making of a delicious drink from the juice of the cocoanut has reached the summit of its development.
 The pulque de coco has but two stages, for the not country does not allow of the relatively slower pro- cesses of fermentation noted in the maguey pulque. The first stage is the sweet juice of the cocoanut tree, known, as iwth the maguey product, as agua miel, and the second stage, the next day only, being the regular pulque. The drink is too sour to use after two days.
 The pulque of the highlands is made, { as is generally known, from the spe- cial juice of the plant which was des- tined, by the plans of nature, to go into the production of the great blos- som and fruit. When the plant is about to flower, in it's seventh year, the heart Is cut out, and into the cup thus formed flows all the wealth of juice and sap which would have gone into the prodigious stock and blossom This is taken out each day, and is subjected to special treatment, from which result the various stages of ma guey pulque esteemed by the native Mexican and those foreigners wElo have allowed themselves to learn and to appreciate it.
 Similarly, the cocoanut pulque is made from the sap of the cocoanut palm, which was destined by it's na- ture to nourishing the blossom and nut. Careful watchers in the eocoanut groves about the city of Colima and ! the smaller town of the state and sec tion find the trees which are about to bud, and when the shoot has been put out to a sufficient length the bud is cut off and a gourd is fastened to cath the sap, which flows freely from the cut of the end stem. Gatherers climb the palm trees twice a day, and about three gallons of sap are taken out each tewtny-four hourse.
 This fresh sap, also called argua miel, is one of the most delicious drinks imaginable. When the band concert begins in the main square na- tives with gourds over their should CTS pass through the crowd selling this sweet sap for a plttance of three centavos a cup. It Is one of the most refreshing and delicious of drinks, the very essence of cocoanut, stronger than the milk or the meat of the nut, and more delicious. The next day the juice will have fermented sufficiently to be intoxicating, in which condition 1t is much appreciated.
 The method of gathering, the simple system of fermentation of leaving il out over night, and the really ingen- ious method of extracting the very es- sence of the delicious nut, are all in- teresting, silent comment on the the Indians and their ability to adapt not so much themselves to conditions as to conditions to themselves.