Drinks of the world / by James Mew and John Ashton.

  • Mew, James.
Date:
1892
Catalogue details

Licence: Public Domain Mark

Credit: Drinks of the world / by James Mew and John Ashton. Source: Wellcome Collection.

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    merit of portability. It is 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 water. It resembles in taste sour gruel. Povibe is a liquid brewed of fruit, furnishing a common sort of cider known well in Eastern Africa. In Tonquin 1 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 smor-gas, or fore taste2 at a side- table a glass of fenkdl, sometimes very good, some- times very bad, is given to him who is about to dine. It is made from fennel—a form perhaps of fceniculum —growing wild and abundant, as at Marathon3 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, Dog’s Nose, Shandy Gaff, etc., etc., may be mentioned Ethyl 1 P. Alex, de Rhodes, Voyages ct Missions. P. de Marini, On the Kingdom of Tonquin. 2 A word which, according to the Glossarium Suiogothicum, origin- ally meant simply bread and butter. It now comprehends anchovies and other antepasts. 3 So called probably from its being overgrown with fennel (ixapa6()wv in Strabo, 160). A A