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DRINKS,
and
barley
are
in
Nepaul
reared
for
the
express
pur-
pose
of
making
the
beer
and
other
drinks
similar
to
it.
In
the
West
Indies
the
negroes
make
a
fermented
drink
resembling beer
from
cassava,
which
in
Barba-
does
is
t^vmQ,d
ptwor7^ee
^
and
in
other
places
ouycou.
This
plant,
the
manioc
or
mandioc
of
America,
grows
to
the
size
of
a
small
tree,
and
produces
roots
like
our
parsnips.^
Ouycou
is
sometimes
brewed
very
strong.
It
is
considered
nourishing
and
refreshing,
as
indeed
most
drinks
which
gratify
the
palate
seem
to
be
con-
sidered.
Molasses
and
yams
are
used
in
its
prepara-
tion.
The
liquor
is
red.
Piworree
or
paiwari
is
also
made
by
the
Indians
in
Honduras,
as
in
Brazil,
from
cassava.
Cassava
bread
carbonised
superficially
is
placed
in
hot
water
until
fermentation
arises.
To
promote
this,
feminine
chewing
is
found
efficacious.
The
taste,
says
Simmonds,
is
said
to
resemble
that
of
ale,
but
is
not
"
quite
so
agreeable
—
this
may
easily
be
believed."
Cela
ddpend,
as
in
the
case
of
the
chica
of
the
sierras
of
South
America.
Japan.
Ksempfer,
in
his
History
of
Japan,
i.,
121,
tells
us
that
in
the
manufacture
of
Sacke
or
Saki^
a
strong
and
wholesome
beer
produced
from
rice,
the
Japanese
are
not
excelled
by
any
other
people.
This
beer,
a
very
ancient
drink,
is
white
when
fresh,
but
becomes
brown,
1
Pinckard's
Notes,
p.
429.
2
Robertson's
History
of
America,
ii.
7.
*
This
is
the
beverage
in
general
use.
Titsingh's
Japan,
Some
writers
have
connected
it
with
our
"
sack^