ys in the
week, maintain himself and family, will devote the remaining five to
idleness or dissipation. The same regions that produce the banana, also
yield the two species of manioc, the bitter and the sweet: both of which
appear to have been cultivated before the conquest.--_Foreign Quarterly
Review._

* * * * *

INDIAN CORN.

The most valuable article in South American agriculture, is
unquestionably the maize, or Indian corn, which is cultivated with
nearly uniform success in every part of the republic. It appears to
be a true American grain, notwithstanding many crude conjectures to
the contrary. Sometimes it has been known to yield, in hot and humid
regions, 800 fold; fertile lands return from 300 to 400; and a return of
130 to 150 fold is considered bad--the least fertile soils giving 60 to
80. The maize forms the great bulk of food of the inhabitants, as well
as of the domestic animals; hence the dreadful consequences of a failure
of this crop. It is eaten either in the form of unfermented bread or
_tortillas_ (a sort of bannock, as it is called in Scotland;) and,
reduced to flour, is mingled with water, forming either _atolle_ or
various kinds of _chicha_. Maize will yield, in very favourable
situations, two or three crops per year; though it is but seldom that
more than one is gathered.

The introduction of wheat is said to have been owing to the accidental
discovery, by a negro slave of Cortez, of three or four grains, among
some rice which had been issued to the soldiers. About the year 1530,
these grains were sown; and from this insignificant source has flowed
all the enormous produce of the upper lands of Mexico. Water is the only
element necessary to ensure success to the Mexican wheat grower; but it
is very difficult to attain this--and irrigation affords the most steady
supply.

_Ibid._

* * * * *

THE AGAVE AMERICANA.

On Maguey, is an object of great value in the table land of the interior
of Mexico; from this plant is obtained the favourite liquor, the
_pulque_. At the moment of efflorescence, the flower stalk is
extirpated, and the juice destined to form the fruit flows into the
cavity thus produced, and is taken out two or three times a day for four
or five months; each day's produce is fermented for ten or fifteen days;
after which the _pulque_ is fit to drink, and before it has travelled in
skins, it is a very pleasa