Vocabulario Vaquero / Cowboy Talk
A Dictionary of Spanish Terms from the American West
By Robert N. Smead
Foreword by Richard W. Slatta
Illustrations by Ronald Kil
University of Oklahoma Press, 2005
"pulque:This peerless dictionary is a must have for anyone interested in Western studies, Cowboy lore, material culture, as well as anyone who simply enjoys the study of words. This text is a detailed, authoritative study of 'Cowboy' linguistics, yet it is also an accessible guide for the layman interested in the history and language of the American West. This book is packed with useful information about cowboy and ranch life, and you may be surprised to discover just how many 'English' words owe their origin to Spanish - such as doughboy, tank, and jerky.
(Sp. model spelled same [púlke], apocopated form of Nahuatl poliuhqui-otli 'putrefied wine,' so named because of the strong smell of the drink and because of the process of allowing it to 'putrefy' or ferment in leather containers). Clark: 1830's. An intoxicating drink made from fermented agave sap. The DRAE describes it as a thick white drink from the Mexican highlands obtained by fermenting the juice extracted from the maguey plat with an acocote (a long calabash with perforations at both ends). Santamaría references it as a thick white, spiritous, and intoxicating drink with an unpleasant taste and nauseating properties. The drink is popular among the poorer classes on the Central Plateau and, along with chiles and tortillas, forms a principal source of nutrition." (Pg. 156.)