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PULQUE, or PULQUE FUERTE

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Originally appearing in Volume V22, Page 644 of the 1911 Encyclopedia Britannica.
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See also:

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

End of Article: PULQUE, or PULQUE FUERTE

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