Evening capital. (Annapolis, Md.) 1884-1910, 1884-06-16
little more about the earth beneath US
than about heaven above.
Drinks OF All Nations.


Ancient Egypt had species of wine
and also liquor called zythos, drawn
from bar.ey by fermentation, resem-
bling beer. That the people did not
escape from into <ication is shown by
drawings which have been preserved
Of slaves carrying their masters home,
and the like; but the effects of the two
drinks were noticed TO be different.
Grecians used wine from the earliest
period, and history gives many tokens
that they did so TO excess. But the
statement that they were fond Of pour
ing salt water into it To improve the
flavor raises gentle suspicion that it
differed from modern wine. The like
inference is suggested by reading that
among the Romans the low-priced
grades Of wine sold at threepenee for
ten gallons, and that the magnac~J
drank it by the gallon. But both the
Grecians and Romans imported wine
from Egypt. Who knows but this
may have been the chief cause Of in
temperance among them?
julius Casar's troops, seem to Nave
carried, perhaps not they originai IDEA
Of wine and malt liquorl but improved
ways of making them to GauI. and
Britain; and grape culIke aN wine
making throws inG i pre because
|natural to the soil and clwlnate, while
ale an beer We're so suitd to English
cond tons, and were sot 9asily made by
b people raising am abundance of
grain. that they soon $became the ma
tonal beverages in breference to the
nneadAand cider tlfNhich the ancient
Briton] lad BEG won't tosregale them
aslves. BarleyDfs the basis of several
drinks nadEin different parts of the
Nord processes analogous to mod
IN br wing, put they are totally diff
hTen in their Intoxicating effects.
Fl Inc discoveries of America found
maize in use among the native tribes
b making species OF beer called
hica; and history indicates that the
? latives would have suffered less from
g. Temperance if they had chung to
, taeir own drink than they have since
DOPING the strong liquors introduced
l bvthe whites. There are some uneX-
: Pcted sources of these beverages. In
! Eagland, spruce, fir, birch, maple and
al trees have in former years been
l tapped and the sap fermented for a
ink. The willow,poplar, sycamore and
Ealnut are said to yield palatable bev-
= Gages. Koumiss, of which descrip-
tons were published during Presid Mt
= Carield's illness. 4 fermented milk,
e and Is the basis of what may be called
. the kOumiss cure, administered to in
e dydllais at establishments maintained
: anng the Tartars; but doctors differ
e asto whether the treatment when tried
t b? Americans or Englishmen effects a
p radical cure or only causes a temporary
= fanass. The drink is a favorite one
l. an01g the TartarS and Circassians,
f ard they have a legend that the angel
5 who succored Hagar in the desert
{ showed her how to make it, and the
: redps has been handed down from that
= time THE Chinese make liquors, and
4 mischievous oneS-to indulge them
e freely la their native drinks would not
e be hopeful experimentation rice,
I from palm and even from mutton.
n Sakeisa beer which has been long and
n widely used in Japan, and, though
J, strong is called wholesome; and the
: japanese make other drinks from
: plums from the juice of the plum or
b rth and from the flowers of the
: motherwort and the peach. The Rus
r slams delight in quass made from bar
l., ley AMI rye flour. Several varieties Of
a grass harbs or flowers, roots of sundry
: plants, The juices of the sugarcane, the
= aloe or the cavassa. and even of the
d potato and beet are used among vari-
a Gus tribes or nations as the basis of
\ some fay0Nite drink.