1892 The flowing bowl when and what to drink (1892, c1891)

ETHNOGRAPHY.

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accommodate themselves to their demands/ Every- where, however, we find a desire for fermented bever- ages, be it wine or beer, whiskey or brandy. The Kirghisians' favorite drink is the Kumyss, pre- pared from fermented horse-milk. The inhabitants of Korea (Eastern Asia) prepare their wine of rice or millet, of which they are extremely fond. The Japanese make their wine mostly of rice, and call it Saki. r *Although we must warn every man of the Caucasian race not to yield too much to the enjoyment of alco- holic beverages within the tropics, because there every- thing ought to be shunned that aids in producing more individual heat and needs much oxygen for combustion, yet we must state that this restriction must be confined to white people only. The indigenous inhabitants do not seem to suffer at all from their fermented beverages, at least not more than white people from theirs. Ample proofs of it we find in the publications of explorers. In the following we want to give some testimonials for the correctness of our assertion: " As the people were amiable .... we had soon an abundance of .... plantain and palm wines for cheer." STANLEY: Through the Dark Continent, October Tippu Tib gave a banquet of rice and roasted sheep to the expedition; and malofu, or palm wine, from Mpsi- ka Island, assisted to maintain the high spirits." Ibid, December 26, 1876. 1 8, 1876. "