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68
ETHNOGRAPHY.
accommodate
themselves
to
their
demands/
Every-
where,
however,
we
find
a
desire
for
fermented
bever-
ages,
be
it
wine
or
beer,
whiskey
or
brandy.
The
Kirghisians'
favorite
drink
is
the
Kumyss,
pre-
pared
from
fermented
horse-milk.
The
inhabitants
of
Korea
(Eastern
Asia)
prepare
their
wine
of
rice
or
millet,
of
which
they
are
extremely
fond.
The
Japanese
make
their
wine
mostly
of
rice,
and
call
it
Saki.
r
*Although
we
must
warn
every
man
of
the
Caucasian
race
not
to
yield
too
much
to
the
enjoyment
of
alco-
holic
beverages
within
the
tropics,
because
there
every-
thing
ought
to
be
shunned
that
aids
in
producing
more
individual
heat
and
needs
much
oxygen
for
combustion,
yet
we
must
state
that
this
restriction
must
be
confined
to
white
people
only.
The
indigenous
inhabitants
do
not
seem
to
suffer
at
all
from
their
fermented
beverages,
at
least
not
more
than
white
people
from
theirs.
Ample
proofs
of
it
we
find
in
the
publications
of
explorers.
In
the
following
we
want
to
give
some
testimonials
for
the
correctness
of
our
assertion:
"
As
the
people
were
amiable
....
we
had
soon an
abundance
of
....
plantain
and
palm
wines
for
cheer."
STANLEY:
Through
the
Dark
Continent,
October
1
8,
1876.
"
Tippu
Tib
gave
a
banquet
of
rice
and
roasted
sheep
to
the
expedition;
and
malofu,
or
palm
wine,
from
Mpsi-
ka
Island,
assisted
to
maintain
the
high
spirits."
Ibid,
December
26,
1876.