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DRINKS.
359
In
Nubia
the
crumb
of
strongly
leavened
bread
made
from
dhurra
is
mixed
with
water
and
set
on
the
fire.
It
is
afterwards
allowed
to
ferment
for
two
days,
strained
through
a
cloth,
a
lady's
garment
by
choice,
and
drunk.
It
is
called
Ombulbul,
or
the
mother
of
the
nightingale,
because
it
makes
the
drinker
sing
like
that
bird.
Ptdque
is
a
vinous
beverage
made
in
Mexico
by
fermenting
the
juice
of
the
agave.
Its
distinctive
peculiarity
is its
odour,
which
has
been
compared
by
an
experimentalist
to
that
of
putrid
meat.
There
are
four
drinks
in
Madagascar
:
Toak^
made
from
honey
and
water
;
Araffer,
from
a
tree
called
Sate7%
resembling
a
small
cocoa-nut
;
Totipare,
from
boiled
cane,
a
liquid
so
corrosive
as
in
a
short
time
to
penetrate
an
^g^
shell
;
and
Vontaca,
from
the
juice
of
the
so-called
Bengal
quince.
The
last
soon
produces
intoxication,
against
which
another
curious
drink
is
mentioned
as
a
remedy
by
Ovalle,
to
wit,
the
sweat
of
a horse
infused
in
wine.
The
aborigines
of
Australia
(Dawson's
Present
State
of
Australia,
p.
60)
are
inordinately
fond
of
a
beverage
known
by
them
under
the
name
of
bull.
The
recipe
for
this,
as
given
by
Mr.
Dawson,
runs
thus
:
Get
an
old
sugar
bag,
steal
it
if
you
cannot
get
it
by
any
other
means,
and
cut
it
into
small
pieces.
Prepare
a
large
kettle
of
boiling
water,
throw
into
it
as
many
of
these
pieces
of
bag
as
it
will
hold,
and
let
it
simmer
for
half
a
day.
An
excellent
btill
will
be
the
result.
This
bull,
says
Dawson,
they
are
extremely
fond
of,
and
will
drink
it
till
they
are
blown
out
like
an
ox
with
clover,
and
can
contain
no
more.