In company with a young Spaniard who was travelling as far as Durango, Mr. Ruxton quitted Mexico one fine day in September, 1847, bent on crossing the country to the United States. He passed at first through a mountainous district, covered with dwarf oak and ilex; afterwards he entered upon a tract of open undulating downs, dotted with thickets. Villages were few and far between, and when found, not very attractive, consisting only of a dozen huts built of adobes, or sun-dried bricks. Crossing a rocky sierra, he came to the town of San Juan del Rio; its one-storied houses of stone, whitewashed, with barred windows, looking out upon a fair expanse of vineyard and garden. Forty miles beyond lay Queretaro; a large and well-built town of 40,000 inhabitants, surrounded by gardens and orchards. Its chief trade is the manufacture of cigars. These, as made at Queretaro, are of a peculiar shape, about three inches long, square at both ends, and exceedingly pungent in flavour. Excellent pulque is another of its products. Pulque, the national liquor of Mexico, is made from the saccharine juice of the American aloe, which attains maturity at the age of eight or fourteen years, and then flowers. Only while it is flowering may the juice be collected. The central stem which encloses the coming flower is cut off near the bottom, and a basin or hollow exposed, over which the surrounding leaves are closely gathered and fastened. The juice distils into the reservoir thus provided, and is removed three or four times during the twenty-four hours, by means of a syphon made of a species of gourd called acojote. One end is placed in the liquor, the other in the mouth of the operator, who by suction draws up the sweet fluid into the pipe, and forces it out into a bowl. Afterwards it receives the addition of a little old pulque, and is allowed to ferment for two or three days in earthen jars. When fresh, pulque, according to Mr. Ruxton, is brisk and sparkling, and the most cooling, refreshing, and delectable drink ever invented for mortals when athirst. The Mexicans call it “vino divino;” but, admirable as may be its qualities, it needs to be very temperately used.