1892 Drinks of the world

DRINKS.

361

merit of portability. made of parched barley, rice, and the root of an aromatic plant, and pressed into a cake. A piece of this is broken off and cast into waten It resembles in taste sour gruel. Pombe is a liquid brewed of fruit, furnishing a common sort of cider known well in Eastern Africa. In Tonquin ^ on the annual renewal of allegiance, they drink chicken's blood mixed with arrack. They make a sort of cider from miengou, a fruit like a pomegranate. An extract of wheat, rye, or millet is mixed with peka, consisting of rice flour, garlic, aniseed, and liquorice. After fermentation it is dis- tilled and becomes the celebrated Samchou. In Sweden, with the smdr-gas, or fore taste^ at a side- table a glass o{ fenkdly sometimes very good, some- times very bad, is given to him who is about to dine. — a form perhaps of fceniculum — growing wild and abundant, as at Marathon^ the cele- brated deme on the east coast of Attica, the field of the famous battle. In addition to strange compounds known in various parts of this country, such as Gin and Lime Juice, Whiskey or Rum and Milk, Brandy and Port, a drink said to have originated in Lancashire, and very many others, may be mentioned Ethyl or Methylated 2 A word which, according to the GlossariuttfSuiogothicuin^ origin- ally meant simply bread and butter.- It now comprehends anchovies and other antepasts. 3 So called probably from its being overgrown with fennel {fjLapaOpCjv in Strabo, 160). A A It is It is made from fennel ^ P. Alex, de Rhodes, Voyages ef Missions. P. de Marini, On the Kvigdom of Tonquin.

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