PULQUE, or PULQUE FUERTE  , the national beverage of the Mexican natives . It is prepared by fermenting the juice of a number of species of the agave (agava potatorum, americana, &c.) . The cultivation of the agave for purposes of pulque manufacture constitutes a considerable local industry, the capital invested running into several millions 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 (mother of pulque) . A small quantity of this is added to fresh aguamiel, and thereby a rapid fermentation is induced, the pulque being ready for consumption within a day or two . It has a somewhat heavy flavour, resembling sour milk, but it is much esteemed by the natives on account of its cooling, and according to them wholesome and nutritious, properties .