1892 Drinks of the world

DRINKS.

359

In Nubia the crumb of strongly leavened bread made from dhurra is mixed with water and set on the fire. It is afterwards allowed to ferment for two days, strained through a cloth, a lady's garment by

and drunk.

Ombulbul,

or the

called

choice,

It

is

makes the drinker

mother of the nightingale, because it

Ptdque is a vinous beverage made

sing like that bird.

in Mexico by fermenting the juice of the agave. odour, which has been compared by an experimentalist to that of putrid meat. There are four drinks in Madagascar : Toak^ made from honey and water ; Araffer, from a tree called Sate7% resembling a small cocoa-nut ; Totipare, from boiled cane, a liquid so corrosive as in a short time to penetrate an ^g^ shell ; and Vontaca, from the juice of the so-called Bengal quince. The last soon produces intoxication, against which another curious drink is mentioned as a remedy by Ovalle, to wit, the sweat of a horse infused in wine. The aborigines of Australia (Dawson's Present State of Australia, p. 60) are inordinately fond of a beverage known by them under the name of bull. The recipe for this, as given by Mr. Dawson, runs thus : Get an old sugar bag, steal it if you cannot get it by any other means, and cut it into small pieces. Prepare a large kettle of boiling water, throw into it as many of these pieces of bag as it will hold, and let Its distinctive peculiarity is its

An excellent btill will be

simmer for half a day.

it

This bull, says Dawson, they are extremely

the result.

fond of, and will drink it till

they are blown out like

an ox with clover, and can contain no more.