T hQ Th era.pev~t'c Gace ~ Voe. 35, {'JI(

ORIGINAL CO~L\Wl\ICATIONS. l (i3

warm Ringer's Auid, which was replenished from time to time to maintain a constant temperature. The uterine contractio n pro­duced a downward stroke of the pen. Wit h thi s method increa sed cont ractions were noted, as in the prev ious procedu re . ( See Fig. 2.)

These two method s were used to show that the dru g act s as well on the excised uterus as on the ut erus with blood and nerve supp ly intact.

In view of the extremely uncerta in prop­ertie s and keeping qualities of ergot and it s preparations, and the fact that gossypi i cor­tex is stable and very active, as shown on the cat's uteru s, I th ink thi s drug is deserv­ing of a more exte nded clinical use in the class o f cases in which ergot is indicated.

F10. t..-Eff ect of 1/8 1rain ea:tract Cot11pil Corteit oa tbc intact . noo-imprecn1ted cat•, uterus. Small cunu due to rHpiratioo, lar1er earn, due to uterine contractiom. Ttn minute, elapsed bdwun tbt two ob1cnatioa1. Time marker, ooe 1ttoa d.

NOTES ON MAOUEYS AND MAOUEY SAP OR AOUAMIBL, A THERAPEUTIC AO ENT OP HIOH VALUE.

BY CHARLES S. DOLLEY, ll .D. (UN IV . P ENNA .), ME XICO CI TY. MEXICO.

Closely allied to the Lily family, from which they differ on ly in having the ova ry inferior, the A mar yllide.e represent a natu ­ral assemb lage of plants o f very g reat in­terest both from an economic and scientific stan dpoint. Among the score o r more o f ge nera which constitute thi s family, none can approach the Agaves in practical in­tere st.

The gen us Agave contains in the neigh­borhood o f one hundr ed and sixty species, o f which about one hundr ed and thirt y arc indigen ous to Mexic o . indicating Mexi co as the original home of the genus; the few species found in other coun tr ies being pos­sibly prehist oric immig rants. though in the case s o f Agave A111erico11a, A. Me.rica11a, A. rigida and other cultivated species now ex ­tensively distributed in various parts of the world, thei r introdu ction into foreign lands as indust rial or ornamenta l plants is a mat ­ter of record in the rather recent history o f economic bota ny.

In :Mexico two g roups of Agaves arc popularly recognized-the amoles and the rnague ys.

The amoks ha ve herbac eous. annual

leaves; they contain considerab le quan­titie s of the glucoside saponin , which is a valuable detergent and forms a good lath er in water. Both the leaves and rootsta lks of the se plants ar c sold in the markets throughout Mexico as a subs titute for soap under the name o f amolc.

The magueys have more or less Acshy perennial leaves and arc known to i rexi­cans as pita mag ueys, mescal mag ucys, and pulquc magueys.

The pita magucys have the th innest leaves of the group, but ar c of incalculable value as the source o f seve ral importa nt commercia l fibers. known re spectively as pita, ixtlc, lcchuguilla, Tampi co hemp, Sisal hemp, hcnnequ in, etc.

The mesca l magu eys have leaves usually narr ower than those o f the pulqne maguey s. The stem and rootstalk o f these plant s af ­ford a store house for a large amount o f amylaccous material. wh ich after being' convert ed into glucose b." a preliminar .,· roa sting is made into a ma~h. ferment ed and di~tilled. yieldi ng' a form of alcohol or whi~ky known as mescal or tequila.

The pulfJnc magueys. which compri,c

164 THE TH ERAPEU TI C GAZETTE.

about ten _species out of the one hundr ed and sixty constit uting the genus Agav e, are characte rized by broad, massive, fleshy leaves, and by the abundance of sweet sap (Ag4amiel, Savia de maguey) secreted at the period of maturity.

These magueys vary in the quantity and quality of their sap according to the par ­ticular species and to conditions of season, alt itude, soil. character of cultivation, etc., but there arc three species (Ag a.,•c atr o.-i­rrns Karw. , A. Jlfe:ricaua Lam ., A. potalo­rwn Zucc.) which are the most important pulque magueys. They are cultivated on an extensive scale in the States of Mexico. Morelos, Hidalgo, Oaxaca, and Puebla , but maguey culture reaches its greate st devel­opment, and the art of making pulque is conducted in the greatest perfecti on, in the region of the so-called "Llanos" or plains of Apam, about nfnety-five kilometcrs northeast of Mexico City, on the extre me edge of the geological formation charac ter­istic of the Valley of Mexico. Here at an altitude varying from 2200 to 2700 meters is found in its highest development the spe­cies known to Mexicans as "Teometl," "Ma guey manso fino," "Maguey grande," "Maguey de Primera Clase" (Aga, ·e atro­virens Karw.), this being the pulque maguey par excellence.

From aguamiel is made the fermented drink called pnlquc , a beverage peculiar to Mexico, the consumption of which, though tremendous in quantity, has been limited to the districts where the pulque maguey flourishes, owing to the difficulties met with in tran sporti ng pulque or aguamiel to any distance. The se liquids are so unstable in character and so liable to fermentati on as to proh ibit their being preserved in bulk for more than a few hours without the use of undesirable preservatives; furtherm ore, the cost of handling and fre ight becomes prohibitive in the shipment of a beverage which, like pulque, is the drink of the masses, and the pri ce of which must he kept within their means.

Aguamiel is collected by laborers known as Tla chiqueros, who select those plant s which having- reached matmity are about to

send up a flower stalk. The Tla chiquero cuts out the central apical bud, a process called castration , and scrapes a shallow cup in the fleshy substance of the stem; into this the sweet sap exudes and is removed three t imes a day , as long as the supply lasts, by means of a large pipette called an "acocote ," which is the dried fruit of the gourd or calabash Lagenaria ,,,l garis L. The sap is then transferred to a goat-skin receptacle slung on the back of the Tla chi­quero, or into small flattened casks borne by a burro , for tran sportation to the fermenta ­tion room or "Tinacal." In the tinacal the ag-uamiel is placed in bull-hide vat s or "Tinas ," in which the process of fer menta­tion is carried out. To the fresh, sweet sap is added a quantit y of a mixed culture of ferments called "Semilla" or "Madre de pulque." This contains a species of yeast peculiar to pul_que ( Saccharomyces cere­visi:e agavica), which is the active cause of the alcoholic fermentat ion ; besides this there is pre sent a ferment ( Bacil/11s visco­sus V.), to which is due the ropy character of the pulque from many haciendas. There are usuall y several saprophytic bacteria present in the semilla which play no im­portant part , and there is Bacterium aceti. which after the sugars have been tran s­formed into alcohol becomes the active agent in the production of acetic acid.

The production of pulque from aguamiel is a process covering several days to three weeks, according to the temperatu re and other conditions; fre sh semilla is added from time to time, until the sugar and gums of the aguamiel have been almost entirel y converted into alcohol and carbonic acid, glycerin, succinic acid, etc.; the nitrogen­ous material s furni sh a basis at the same time for fermentat ion by the saprophy t ic organisms, the entire process resulting in the end in a variet y of wine, resembling in color and general appearanc e the Wei ssbier of Germany. Thi s is pulque, and when carefully prepared from aguamicl of good quality and consumed before any secondary fermentations have taken place, it forms une of the most agr eeable and most whole­some of fermented drin ks. Pu lque is in

ORI Gl >-;AL CO:\-fl\lUNICATI O KS. 11;;:;

reality more of the nature of kefir or kumiss than any other beverage, it being both a valuable nutrient as well as a mild stimulant, a gentle laxative, and a diuretic having a decidedly soothing action in in­ffammatory or congestive conditions of the urinary tract, notwithstanding the presence of alcohol, which exis !s in fresh unadul­terated pulque in the proportion of 4 to 8 pe r cent.

lj nder proper regulation against the sale of adulterated or putrid pulque , it is un­doubtedly as wholesome a beverage as that possessed by any nation , and if its use could be exte nded so as to displace to some extent the consumption of aguardiente, mescal, tequila, and other distilled liquors , it would be a great improvement over ex­isting condit_ions. Recent discoveries have made this possible, and fresh pulque may now be produced in every town in Mexico , and for that matter wherever there may be a demand for it.

Returning now to the sap of the maguey - aguamiel-and considering it more in de­tail, it will be found that it is a product of greater value from a therapeuti c standpoint than as the prime material in the manufac ­ture of pulque.

Aguamiel from the Maguey manso fino is a saccharine, slightly acid liquid; it is col­orless and limpid , and eithe r transparent or translucent and opaline, according to the amount of gum present in the form of emulsion ; it has a sweet taste and a herba­ceous odor peculiar to the maguey.

The following analysis represents the averag-e o f a large number of analyse, made by Dr. Jo se G. Lobato:

W ater . wit h tra ces o f essential oil and of agav ,c acid . .. . . . . ... . ......... .... ..... 86.00

Sugar , with trace s of aga\'i c acid and essen-t ial oil . . . .. .. .. . .. .. . .. . .. . .. . .. . . .. . .. 9.5

Gum, star ch, and albuminoids. . . . . . . . . . . . . 1.0,, Rcsinoids . . .. .. . .. .. .. . . . .. . .. . . . . . . . . .. . . 0.38 Sall s . .. . .. . .. .. .. . . . . . . .. .. . . . . ... . . . . . . . 0.22 Water, not comput ed, an d lost. .... ... . ... J.95

100.00

The essential oil of the mag-ucy is un­doubtedly the cause of the peculiar aro ­matic odor of the fresh magucy plant, and

of all maguey products . It occurs most abundantly in the epidermal tissues of the ieaves, and it gives to these their rubefa ­cient action, which leads to the fre, h crushed leaves being commonly employe<l m domestic and veterinary medicine th roughout Mexico, where they are re­:.,-arded as superior to mustard pla sters or horseradish leaves or other epispastic or revulsive applications , such as the oil of rurpentine, or oil of cajuput or other ,·ola­tile oils, elsewhere used in making liniment s and embrocations.

The acid of the pulque maguey, which g-ives to the sap of this plant its agre eable acidity, likened by some to sweetened tama­rind water, has been carefully studied h,· Lobato, who gives it the name of aga,·i c acid. He describes it as a crystalline liquid, having a specific gravity of O.!l!l!l. It forms true salts of potash, soda , ammo­nia, barium , iron, and coppe-r.

In the analysis of aguamiel published hy Boussingault, the acid constituent is noted as malic acid, with ·a query, but there is no u priori reason for doubti ng Lobato 's identi ­fication of this as an acid peculiar to th e fresh sap of the pulque maguey , althouith confirmatory and comparative studies are desirable. Lobato lays considerable stre !'!' on the part played by this acid constituent in the conversion of the sugar and gu m into glucose, in the process of fermentation.

Maguey G11111.- In solution the gum is insipid; it is viscous, according to the amoun t in solution, and it slightly re,Idens turn sole tinctur e ( Chro:;ophara ti11rtoria A. Ju ss.) . Its reaction with aci,Is i, similar to that of gums in gcnc-ral, being tr an,fo rmcd into mucic acid by dilute nitri c acitl, form­ing mucates with \'ari ous ha~es. \Vhcn pr e­cipitated by alcohol it is white, pulvcrulent . amorphous; on <I rying it becomes glutin ­ous, lustr ous, elastic, and finally corncous. It has been compare d to gum a rahic, but differs in containing more lime an<! in bc­in~ only partia lly soluhlc in wate r ; thr ~ol11hle porti ons rcscmhle gum ar ahic, but the larger insoluhle portions hav e all the chara cteristics nf ha,sor in ( ~cc Jo11r11. de Phnr111 .. 4e Ser. , iv. 10 1). Heatc<I to l :!0°

166 THE THERAPEUTI C GAZETTE.

C. it loses its water, is transformed into an amylaceous substance and later into glu­cose. In the process of well-<:onducted pulque fermentation there is a loss of this gum , not to be accounted for by prec ipita­tion, and as it is not directly fermentable by yeast it is probably altered by the action of the agavic acid or otherwise to glucose, and thus finally contributes to the amount of alcohol formed.

The ropine ss of pulque, a quality unfor­tunatel y not altogether regarded with dis­favor by Mexican consumers, is not attrib­utable to the presence of maguey gum, but is the re sult of a viscous fermentation, due to a Bacillus viscosus, such as produces the diseases of wines, known in France as Ma­ladie de la graisse, Vin ft/ant, Vi11 lauileu.r. The ropiness of cider and beer is analogous to that of pulque, and, as in these condi­t ions, the proximate cause of the ropiness may be the mucus excreted by the bacteria which are added to the aguamiel in the semilla madre or "Mother ," since ropine ss is characteristic of the pulque from certain t inacals in which the aguamiel differs in no degree from that of neighboring pulque es­tabli shment s, the product of which is not at all or only slightly viscid. It is, how­ever, more probable that the viscidity must be looked upon as a disease produced by the undesirable ferments causing a conversion of a certain portion of the suga r into muci­lage or gum and into the saccharoid man­nite. with a corre sponding loss of alcohol.

Jfag11ey S ugar.- The sugar content of .ignamiel va ries greatly with the season and tempe rature. the amount of rainfall, of cloudiness and sunshine, with the character of the cultivation , and the promptnes s with which the test for sugar is made aft er the sap is gathered. In the twent y analyses publi shed by Lobato it runs from 7.99 to 10.75 per cent. He elsewher e states, how­e\·er, that the limits are a min imum of 7 per cent and a maximum of 18 per cent sugar content. Dur ing the winter season magucy sugar is pure crystallizable saccha­rose, but as the warm er season comes on this is transformed more and more into un­crystallizable suga r or glucose, which pre-

dominates in the aguamiel harvested dur­ing the spring and summer months. The more ready fermentation of aguamiel dur­ing the warm season is due as much to the nature of the predominant sugar as to the higher temperature. In the case of poor varieties of maguey the aguamiel some­times contains only small amounts of gum and saccharose, but much inosite, which does not underg o alcoholic fermentation with yeasts, but is transformed into lactic. butyric, and carbonic acids . Such aguamie l produces a weak insipid pulque , which soon becomes putrid.

Resin oids.-Too litt le attention has been given these bodies, since to them must in all likelihood be attributed much of the well-known therapeutic action of aguamiel in congestive and inflammatory disorders of the kidneys and urinary tract.

Alkaloid of Mag,u-y.-ln a study of mes­cal, made by Vicente Fernandez, a volatile alkaloid is described under the name "Aga­vine." Thi s alkaloid, if it really exists, will undoubtedly be found in the pulque mague y, as well as in those utilized for the making of mescal, and it should form the subject of careful investigation.

Salts.-The analyse s made of aguamicl by Boussingault show the pre sence of 0.65 per cent of salts o f potassium, ammonia, calcium, magnesium, and iron ; while the analysis of Lobato runs as follows:

A11alysis of the i11d11traltd rt sid 11t {)j 5cx, g ramnus of Ag uamicl.

Su lpha te o f calcium ..... . .. 0.035 Phosphat e of calcium ...... 0.080 Agavat e of ca lcium ... ..... 0.18• :\ gavate of sodium . . ...... O.IM7 Carbonate of sodiu m ...... 0.151> Chlor ide of sodium ........ 0.058 Chloride of magne sium . ... 0.0•3 Scsq niox ide of iron .. . . ... 0.106 Alumi na . . . .. .. . ... ...... 0.200 Sili cic acid ... . . .. . . ... . .. 0.188 Loss ........... • .. • .. . ... 0.100

1.200

This result shows 2 grammes and 40 centigram mes of salts per 1000 grammes , or 1 liter of aguamiel, or a percentage of 0.24.

These salts, associa ted as they are with

ORIGINAL COMMU NICATIONS . 167

phosphoric acid, arc of altcrativc and nutri­tive value, and the fact that aguamicl and pulquc are particularly beneficial for nurs­ing mothers, in cases of rachitis, chloro­sis, ancmia, and in neurasthenic states gen­erally, is apparent. In fact, these diseases seldom if ever occur among · the pulque drinking classes.

Therapeutic Value of Aguamiel.-Enough has been said to indicate the fact that in aguamiel is to be found a natural vegetable compound, possessing valuable nutrient, tonic, antichlorotic, and antirachitic proper­ties; a gentle laxative, a mild diuretic with peculiar, almost specific action in in­flammatory and catarrhal condition~ of the kidneys and bladder; an efficient cmmcna­goguc and a valuable galactagoguc. It is, however, not widely known that it has been in general use for these qualities for hun­dreds of years by Mexican physicians and by the people throughout the regions where it is produced. Numerous contributions have been made to medical literature on the curative value of the fresh and fermented sap of the maguey. It is most generally recognized and widely used in diseases of malnutrition, and especially where this has led to diseases of the kidneys and bladder. In congested and inflamed states of these organs , in renal inadequacy due to an atonic condition of the epithelial cells of the kidney, in the early stages of the variou~ affections of the kidney associated with al­bumin in the urine, and collectively referred to as Bright's disease, it has been found to be an almost unfailing remedy. The use of aguamiel in these cases is becoming widely known to American physicians, and they send their patients to Mexico in increasing numbers each year to take the aguamiel cure , with the most gratifying results.

Numerous efforts have been made to pre­serve aguamiel and pulque as pharmaceuti­cal preparations , in order that the benefits to be derived from their medicinal use might be extended throughout the world; but until recently these attempts have been unsuccessful. Fortunately, however, within the last year a method has been discovered whereby fresh aguamiel may be concen-

trated without alteration of any kind ex­cept in respect to density, and the finest Apam aguamiel is now being prepared for medicinal use by the very latest methods of pharmaceutical science.

•IBLIOQ:APHY .

Antiga, Juan, Dr.: Datos accrca de! Maguey. A,soks dtl Jnslilwlo Mrdiro, T omo \'ii, ano 1905. p. 181.

Balmis , Franci sco X de: Dcmo straci6n de !as eficices virtudes nuevamcnte dc scubicrta s en Jas raices de dos plantas de la Nueva Espana, cspccirs de Begon ia Agave, para Ja curaci6n de mal vcncrco y cscrofuloso. Madrid, 1794, 4o. y dos laminas coloridas. Reimp. en italiano, Roma. 1795, en alcmin, Leipz ig, 1797.

Bartolachc, Jose Ignaci o, Dr .: (1) Mtrtwrio Volanlt con noticias importantcs y curiosas sobrc varios a,;untos de Fisica y Mcdccina. Doctor Medico de! Claustro de csta Real Univcrsidad de Mexico. 4o. Obra pcri6dica quc consta de le numcros, y de cllos cl primcro sc public6 cl Sabado 17 de Octubrc de 1772 y cl ultimo cl Micrcolcs 10 de Fcbrcro de 1n3 . En el sc ~ncucntra:

J. Usos y abus os dcl pulquc para curar cn fcrmc­dadm. Mercurio Volante, pigs. 57-80. (ll luy intcrcsante, Leon .)

II. Obscrvad or de la Republica .Mcxicana. Pcriod ico scmanario-Mcxico, 1S27. Imprcnta de Galvin.

Beni, C.: II Pulque (Ncutl i) dci l\fcssicani (Estr. dal vol. xiii, dell' Arch . per l'antropologia e la ctnologia. Firenze, 1883).

Blazqucz, Pedro y Ig nacio : l\lemoria sobre cl Maguey mcxicano (Agavt Ma.rimiliana:), cscr ita por los hacendados • . . . . • y dcdicada a Jos Augus tos l\lonarcas de l\lcxico, Maxim iliano I y Carlota. Puebla, 1864. ll!cxico. lmpr cnta <le Andrade y Escalante. Baio• de San Augu stin No. 1, uws . 4o. pp. 3:?. Conti cnc: lntr oducciOn­Fotografia - 1\fariposa dc l !llagucy. El l\faguey considrrado en sus rrlacion cs ccon6micas, me di­cinalcs y vcterinaria s. 2 Jaminas ilum inadas, rcprr ­scntan do una al llama <lo L'·l9a1.·~ .\/1.1xi1111/iaucr y otra al Ttria Agavis.

Boussingau lt, J .: Not icias intcrc santc s accrca de! Pu lquc suministrado por Ja Aga\'e amcricana . Comptes rcndus ai10 1875, lxxxi, p. 1070.

Bouss ingault, J.: llfrmoire sur Ja composition du Pu lque, boisson fermc nte•, prcparee avrc la seve du Maguey (Agm •t Amtrira11a). En "A r· chives de la Commi ~sion ~cicntitiquc du ~·[cxiquc." Paris, lmpr. Imp., J8M-67, '3 ml. gr . in-8. En cl ~ol. i, p.3.gs. 208·24. E nr ique Tn :jo l:i traclujo. Toluca , 1889, 4o. (Note: Jt should be borne in mind that Ay,n ·e .-l mrrir,1,h1 is 11ot the µulquc Magney. The auth or rders to A . atrovirtns .)

Coindct, Leo n, Dr.: La ~lc<lc'<:inc au l\kxiq uc. Torno 1, de Arch. de Com. sein. de lllcx .

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Gue rre ro, F ran cisco : El viuo dd ~l ag u,·.,·. T csis, Mexi co , 1874. 4to. con 56 pp. Sc ocu l'a ,Il­la clasi ficaci on <lei :'llagucy, pr epa roci611 y u ~os dcl Pulque.

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Lenoble , M.: Journ. dt Pl1ar111. cl dt Chi111., xv , 050 ; quoted in U . S . Disp cnsa tory, x vii ed ., 1895, p. 544 . Th e jui ce of Agovt A,ntr irano h as when fr esh and h erb ace ous a some what nau seo us od or and acrid taste and red dens lit mu s pap er . It is said t o be laxa t ive, di ur etic, and emm cnagogue. a nd in doses o f tw o fluid ounces th ree t imes a da y ha s bee n foun d very usef ul in scur vy. M. Lenoble fou nd in t he leaves an acr id vola tile oil, a gu m resinous principl e, lignin, sa lts of pota ssa a ud lime and silica, and thi nks tha t a vinega r or oint · ment of t he leaves might be advan tageo usly us ed as an epispastic. (N ott : This d ocs n ot ref er to th e pu l11ue Magucy pr ope r; t he confu sion ol species sh ould be borne in m ind .)

Loba to , Jose Guada lupe , Dr. : E stu dio qui mico indu st r ial de los vari os producto s d cl Magu cy mcxicano, y analisis quimico tlcl Ag ua,uicl y el Pul qu e. ~1c xico, 18~4. 8,, .. pp. 191.

Lopez, Gr ego ri o V.: L ibro <le :'l!c<licina po r ord en al phah.:·tico cornpuest o por cl V cnc rabl c Sicrv o de Di os Grego r io Lope z. P i gs. 313-H I. En la vida d e! Sie rvo d e D ios Grq;o rio Lop ez, Esc r ita por cl P. F ra ncisco Loza . . . , u com ­pa i\cro en s ok dad. 4a. impresiVn, ) hc.lritl . 17:.!7, 40 .

J.n1.ano y Cas t ro . Miguel : Analy sis o l Agua­micl. /11111/es d<'I /11.11. M i d. N or., ,•i, 1903 , p. 56.

Lozan o y Cas tr o, Mar iauo : J\ci<los de! P ulqu c A na/r, dtl Inst. M rd., t omo "i i. a i,o 1~05. p. 258.

Jlli cha ud & Tr ista n: P ulqucs . /'A 111tr . Ch i111. I Ok rl W/, v. 14, p. 584.

:'llora lcs, Donacian o: Oh scr\'a cioncs sobre P 11l­quc . A,in /rs dtl 111st. Mrd . 1,:or ., tomo ii, 1896, p. til -fi'.1.

Payno, ~ !am 1el: Mcm11ria sob rc el P ulque pul, lica<la cl a i,o 1804. N uc,·a cd icion de los .·l11nlrs de/ /11st ,11110 Jlfrdiro Nar io11al, ~1exico. l rnprcnt a y Fotntipia d e la Sec rct ar ia de F omcnto. Calkji ,n <le Bct lcrni tas, N o. 8, 1~05.

P a •rua ( La,l islac> de la Dr .): E l P ulque. T omo ~n .. piu::. 1r,:.? de .. El Oh~trva,tor ~fCdico."

l't'·n ·r.. 1.:\7:irn : E<twlio ~ohrc et ~la ~ut~.\· ll a m :1clo t11<'1t':ll rn cl F..;t:ulo de Jalic:cn, Gu:ul:i~a· ja ra, l mprrn ta Lit oi:r.,fica y Libr c ria de :\ nc,ia y I le rm an os. Sa ntn Domin i;:o ~ o. 13, 1887.

Pe r in, G. : N~111 l' nr k J,,,m ,a/ ~/ Mtd iti 11t. :'\ . S. vii. p. 181. O n medi<ii,al \'al uc o f Ago:·, . l mr r irnna. ( Thi~ 111u;;t not l•c cnn fuic.t•d with th, pu lq ue Mai;:uey pr nl'cr .)

/ '/1arm ,u r11lfr11I J,qo·,wl ;111cl T ran~:ictinns o f the P har mar <uti cal Socict v o f Gre a t Br itain. Lon don . Churchill . JS74, 233, 461. ( Agavt t ·ir irara L.)

Po rt cr' Smi th : Con tr it.11tions to\\ a rd the Ma · teri a :'llcdic a an d Natu ral Hi stor y o l Ch ina. Shan ~lrai a nd Lo nclou, 1S71.

.-111,,; ·r tlti nt ,u is. ( X ot in lnilr:< Krw('nsis .) 11 igh ly r cga rdc <I by the Chi nese as an arrtisyphil itic. ( T 'u-c h' in- hiang .)

Ra mos , J osc, Dr . : Bre\' c cst udio sobre la ck~, 1wr.1ci1')J1 ~ r:i, u~:i ck hiJ:::ailo CJ\IC Sc ohscrva en :'llexico, en "" r clacion<s con cl ab11so dcl P ulquc .

T csis. Mex ico, JSSl, 4o., pp. 133 co n dos l:iminas.

Reid, Robe rt Ki ni;:: I naugu ral T hes is, 1849 ( P hila<ld1>lria ?) . Ci 11,,I in the U . S. Dispcn sat or )·. 17 ed ., p. 1544. Ag a, •t 1•irginira, wh ich gr ows in the So uthe rn U nited States , and is known in So uth Carolina by t he nam e of ra tt lesnak e mas ­t er, ha s a ve ry bi tt er r oot, wh ich is used in th e form of ti nct ur e in flatu lent colic .

Rio d e la Lo za, Leo poldo: Apu ntcs sob rc algunos produc tos de\ Ma gu cy. Pag s. 531-42, Bu ll. Soc. Geogr. y E sta dist ica, tomo 10, la. cpoca.

l<ui,. Lu is E . : llii: icnc . Anal i• is de ! Aire . V iuo, Cerveza , Pu lquc , 0 1ocol ate. Ca le. Tra hajo lcid o en la Acad emia Na cional de Med icina por el socio Lu is E . Ruiz, Mex ico, I SS8, 4o., y en G'artl o Mtd i, a dt Mtzic o, to mo 23, pag. 329.

S:\nchcz Mora, J os e :ll aria no: Mcmo r ia l n­st ructi\'a sob rc cl lll agucy 6 Ag a\'C Mexic ano. Con tcn dra los nombrc s con quc sc conocen t rei nta y t r cs va ri cdadcs en los Llan os de Ap am. , u culti\'o, duraciOn, usos , vir tudcs mcdicinalcs y pr epa racion de la bebida qu c el sc saca, Ha mad a Pu lquc, pucst o en idioma al alcance de to dos, y u n r!-t:i•lo al lin y dos ti1mi11as litograliados, con sus hnj as di buja das en pcr fol para conocer me jo r la dieha pla uta. P or cl Ciud ad ano J ose Ra mos Zaschan N oam ira . Sc cx pendc en la libr eri a de Ig nacio J u li:\n, P orta l de Agu stino s N o. 4, letra II . :'ll cxico. 1SJ, . l rnprcsa por To mas U r ibe y :\ lcald c. P ncrrtc <kl Cor reo Mayo r, No . 9, 160 p.,s t .. p:ig. 3-40, la obra y dos hoj a s plegs., una con cl csta<lo y la ot ra con los d ibujo s.

Segu ra , J o se C. l ngcnic ro : El Maill ey. Mcm o­r ia sobr e cl cu lti ,·o y bcncficio de sus pr od uctos. 4:t. rdi..-ifin co r rogi cl:i y aumcntada, MCxico, 100 1. 4n .. cnn ~SS p;\![s. y 18 lami nas, algun as de clla, colo r idos . La 2a. ed ici<',n es de 1887.