Page:Pictures of life in Mexico Vol 2.djvu/117

Rh so that the plant is hardy, although the stem perishes after the period of flowering. A number of new sprouts speedily spring up from the old stock; for no vegetable product thrives more generously than the maguey. The fermented juice has an agreeable, sweet; yet acid taste; and in three or four days it is nearly ready for use. To assist the process of fermentation the natives add a little old pulque of an acid quality. This drink has a peculiarly strong scent; but when a stranger has become habituated to this the flavour is a rather pleasant one. The pulque and aguardiente are—if we except atole—the most favoured and universal beverages in use in Mexico; pulque being a light; thin drink; and aguardiente a strong distillation; nearly as intoxicating as brandy.

It is not surprising, then; that this unique vegetable spring should be highly valued throughout the republic; and become an article of commerce in itself; as well as the juices that are continually being fermented from its stem.

The vaquero; or cowherd; of a farming hacienda; is a human sloth—an impersonation of sluggishness—living in such a state of