See also:

• PULQUE, or PULQUE FUERTE

PULQUE, or PULQUE FUERTE  , the See also:

• NATIONAL

national beverage of the Mexican natives . It is prepared by fermenting the juice of a number of See also:

• SPECIES

species of the See also:

• AGAVE

agave (agava potatorum, americana, &c.) . The cultivation of the agave for purposes of See also:

• PULQUE, or PULQUE FUERTE

pulque manufacture constitutes a considerable See also:

• LOCAL

local See also:

• INDUSTRY (Lat. industria, from indu-, a form of the pre, position in, and either stare, to stand, or struere, to pile up)

industry, the See also:

• CAPITAL (i.e. capital stock or fund)
• CAPITAL (Lat. caput, head)

capital invested See also:

• RUNNING

running into several millions See also:

• STERLING
• STERLING, ANTOINETTE (d. 1904)
• STERLING, JOHN (1806-1844)

sterling . The juice obtained by tapping the agave is termed aguamiel . A quantity of this is allowed to ferment naturally for about ten days, and the product so obtained is termed madre pulque (See also:

• MOTHER

mother of pulque) . A small quantity of this is added to fresh aguamiel, and thereby a rapid See also:

• FERMENTATION

fermentation is induced, the pulque being ready for See also:

• CONSUMPTION (Lat. consumere)

consumption within a See also:

• DAY (O. Eng. dreg, Ger. Tag; according to the New English Dictionary, " in no way related to the Lat. dies")
• DAY, JOHN (1574-1640?)
• DAY, THOMAS (1748-1789)

day or two . It has a somewhat heavy flavour, resembling sour See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk, but it is much esteemed by the natives on See also:

• ACCOUNT
• ACCOUNT (through O. Fr. acont, Late Lat. comptum, cornputare, to calculate)

account of its cooling, and according to them wholesome and nutritious, properties .