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DRIXKS.
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donqua,
or
.^^//^—
commonly
brewed
from
wheat,
millet
or
barley,
mixed
with a
bitter
herb
called
geso.
According-
to
Bruce,
Abyssinian
beer
of
an
inferior
kind
is
made
from
tocusso.
This
is
really
a
variety
of
bouza,
which
is
also
made
from
teff,
the
poa
abyssinica
of
botanists.
America.
Persimon
beer,
from
the
fruit
of
the
date
plum
{Diospyros
Virginiana)y
is
drunk
in
North
America.
In
South
America,
long
before
the
Spanish
conquest,
the
Indians
prepared
and
drank
a
beer
obtained
from
Indian
corn,
called
ckica
or
maize
beer.
The
process
followed
in
making
chica
is
very
similar
to
that
of
beer
brewing
in
Britain.
The
maize
is
moistened
with
water,
allowed
partially
to
germinate
and
dried
in
the
sun.
The
maize
malt
so
prepared
is
bruised,
treated
with
warm
water,
and
allowed
to
ferment.
The
liquor
is
yellow,
and
has
an
acid
taste
something
like
cider.
It
is
in
common
demand
on
the
west
coast.
In
the
valleys
of
the
Sierra the
maize
malt
is
subjected
to
human
mastication,
not
invariably
by
the
young
and
beautiful
girls,
but
by
old
ladies
and
gentlemen
who
still
retain,
by
the
indulgence
of
nature,
the
requisite
dental
arrangement.
The
saliva
mixed
with
the
chewed
morsel
is
supposed
to
produce
a
more
excellent
ckica.
Indeed,
the
result
is
so
choice
tfiat
this
kind
is
commonly
called
Peruvian
nectar.
Chica,
can
also
be
made
from
barley,
rice,
peas,
grapes,
pine-apples,
and
manioc.
The
Brazilians
have