natives their principal means of support. Its sap was variously
prepared and served as milk, honey, vinegar, beer and brandy.
From its tough fiber were made thread, rope, cloth, shoes and
paper. The strong flower stalk was used in building houses and
the broad leaves for covering them.

The heart of the maguey is saccharine and rich in nutriment. It
is prepared by roasting it in a mescal pit and, when done, tastes
much like baked squash. It is highly prized by the Indians, who
use it as their daily bread. Before the Apaches were conquered
and herded on reservations a mescal bake was an important event
with them. It meant the gathering of the clans and was made the
occasion of much feasting and festivity. Old mescal pits can yet
be found in some of the secluded corners of the Apache country
that were once the scenes of noisy activity, but have been
forsaken and silent for many years.

The fiery mescal, a distilled liquor that is known to the trade
as aguardiente, or Mexican brandy, is much stronger than pulque,
but less used. Both liquors are said to be medicinal, and are
reputed to possess diuretic, tonic and stimulant properties.

Next in importance to the mescal comes the yucca. There are
several varieties, but the palm yucca is the most common, and
under favorable conditions attains to the proportions of a tree.
Fine specimens of yucca grow on the Mojave desert in California
that are large and numerous enough to form a straggling forest.

The tree consists of a light, spongy wood that grows as a single
stem or divides into two or more branches. Each branch is