1892 Drinks of the world

DRINKS,

23©

and barley are in Nepaul reared for the express pur- pose of making the beer and other drinks similar to it. In the West Indies the negroes make a fermented drink resembling beer from cassava, which in Barba- does is t^vmQ,d ptwor7^ee ^ and in other places ouycou. This plant, the manioc or mandioc of America, grows to the size of a small tree, and produces roots like our parsnips.^ Ouycou is sometimes brewed very strong. It is considered nourishing and refreshing, as indeed most drinks which gratify the palate seem to be con- sidered. Molasses and yams are used in its prepara- Piworree or paiwari is also made by the Indians in Honduras, as in Brazil, from cassava. Cassava bread carbonised superficially is placed in hot water until fermentation arises. To promote this, feminine chewing is found efficacious. The taste, says Simmonds, is said to resemble that of ale, but is not " quite so agreeable — this may easily be believed." Cela ddpend, as in the case of the chica of the sierras of South America. tion. The liquor is red. Ksempfer, in his History of Japan, i., 121, tells us that in the manufacture of Sacke or Saki^ a strong and wholesome beer produced from rice, the Japanese are not excelled by any other people. This beer, a very ancient drink, is white when fresh, but becomes brown, 1 Pinckard's Notes, p. 429. 2 Robertson's History of America, ii. 7. * This is the beverage in general use. Titsingh's Japan, Some Japan.

writers have connected it with our " sack^