361 / 374
DRINKS.
361
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
waten
It
resembles
in
taste
sour
gruel.
Pombe
is
a
liquid
brewed
of
fruit,
furnishing
a
common
sort
of
cider
known
well
in
Eastern
Africa.
In
Tonquin
^
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
smdr-gas,
or
fore
taste^
at
a
side-
table
a
glass
o{
fenkdly
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
Marathon^
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,
and
very
many
others,
may
be
mentioned
Ethyl
or
Methylated
^
P.
Alex,
de
Rhodes,
Voyages
ef
Missions.
P.
de
Marini,
On
the
Kvigdom
of
Tonquin.
2
A
word
which,
according
to
the
GlossariuttfSuiogothicuin^
origin-
ally
meant
simply
bread
and
butter.-
It
now
comprehends
anchovies
and
other
antepasts.
3
So
called
probably
from
its
being
overgrown
with
fennel
{fjLapaOpCjv
in
Strabo,
160).
A
A