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I!)RINKS.
59
Xeres.
Palm'
wirlfes
are,
of
course,
common.
The
people
of
Cacongo
prepare
a
wine
called
Emdetk,
and
those
of
Benin
Pali
and
Pardon.
The
Caffres
make
a
wine
called
Pombie,
from
millet
or
Guinea
corn.^
In
Congo
they
drink
a
wine
called
Milaffo,
which
will
not
keep
beyond
three
days.
Of
the
many
wines
produced
at
Algiers,
the
best
is
probably
the
white
wine
of
Mascara,
situated
on
a
slope
of
the
plane
of
Egbris,
i,8oo
feet
above
the sea
level.
The
Arabic
name
of
the
place
is
a
corruption
of
Umm-al-asakir,
or
the
Mother
of
Soldiers.
The
wine
is
the
principal
industry
of
Algiers.
It
is
eagerly
bought
up
by
agents
of
Bordeaux
houses.
Wines
of
inferior
quality
are
made
at
Boue,
Tlemcen,
Medeah,
and
Milianah.
The
wines
of
Oran
are
said
to
resem-
ble
the
small
wines
of
Languedoc.
In
ancient
times
the
valley of
the
Nile
produced
the
wines
of Mareotis,
Mendes,
Koptos,
and
Arsinoe,
and
its
Delta
the
liqueur
wine
of
Sebenytus.
America.
The
first
attempt
to
cultivate
the
vine
in
North
America
was
made,
we
are
informed
by
Drs.
Thudi-
chum
and
Dupre,
in
1564.
Some
of
its
best
known
wines
at
the
present
time
are
the
Catawdas^
(still
and
^
Patterson's
Ti-avels
in
Caffraria,
p.
92.
-
One
of these
inspired
Longfellow,
who
thinks
(poetically)
the
richest
wine
is
that
of
the
West,
which
grows
by
the
beautiful
river,
whose
sweet
perfume
fills
the
apartment,
with
a
benison
on
the
giver
:
"
Very
good
in
its
way
is
the
Verzenay,
Or
the
Sillery, soft
and
creamy
;
But
Catawba
wine
has
a
taste
more
divine,
More
dulcet,
delicious,
and
dreamy."
A
dreamy
taste
is
something
startling
even
in
poetical
description.