The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1890-10-15
THE WORLDS BEVERAGES.
QUEER Liquids THAT ARE MA
TToNAL DRINKS.
They Are Usually Derived From Some
indigenous Vegetable Product
The Fisherman's Spruce Beer

Inc ElsutEHlhnh spruce Beer.
The drinks or beverages of the peopl,
of all countries are usually derived from
some indigenous vegetable product, such
as grains, roots, the sap of trees, tht
Juice of fruits, etc, and it would seem
as if many of these must have been
popular for unknown generations.
In some localities cider is popular and
cheap; the percentage of alcohol in cider
ranges from ST to nine per cent, the
latter proportion, however, being largely
exceeded in the very 'hard" varieties
The production of cider in France varies
considerably year by year. 1t is largely
produced, however, and principally con.
sumed in the country districts, very little
being exported. The best cider is said
to be made in Normandy, where it was
introduced many years since by the
Moors; but cider is made in no fewer
than fifty-four departments of France.
Cider and perry (the latter being made
from pears) are also largely made in
England; while in the United States and
the Dominion of Canada the former is
very largely produced In Chill, after
making cider and wine from their apples,
they extact from the refuse a white and
finely favored spirit, aud by another pro-
cess they procure sweet syrup, or, as
they term it, honey. When properly
termented and prepared, the black null
berry yields vinous liquor. In the cider
counties of England mulberries are
sometimes mixed with apples to form 4
beverage known as mulberry cider.
The fishermen of Newfoundland,
Labrador, and the Gulf of St. Lawrence,
aud indeed many of the people living in
that region, drink large quantities of
spruce beer. 1t is considered correc-
tive of the fishermen's diet, which con-
sists largely of salt pork and fish.
In New Zealand drink somewhat re-
sembling spruce beer is made from the
twigs of the dracrydium taxifolium; it
was used by Captain Cook. From the
sap of the birch tree some of the tribes
Of Northern Russia prepare their oriin-
sry drink, "birkenwasser, from which
they also make vinegar; and in some
districts they boil it into a sweet syrup,
which serves them instead of sugar For
those who are too poor to drink beer or
mead, this northern wine is the only
potive drink
A drink delightfully."- acid and refresh
ing is made in Brazil from the pulp of
the capsule which envelopes the seed of
the cacao theobroma. The saccharine
liquor extracted from the unexpanded
dowers of the Ita palm of British Guiana
is said to afford a liquor resembling
champagne in its briskness The sap of
the Sontar palm is obtained from the
stems of the punches of fruit when cut.
This liquor is drunk either fresh or after
it has undergone light fermentation. 1t
bears also the name of towak, or palm
wine. Sometimes species of strychnos
is Infused with it, which produces a
Supplying and intoxicating beverage,
sold daily in the bazaars in Moluccas, es-
pecially in Amboyna, in sections of bam-
boo. Palm wines are common in most
warm climates. In the Eastern Archi
pelago the wine is obtained from the
gomuti palm.
In Ceylon, Madras, and other parts OF
India toddy is obtained from the sap OF
the palmyra palm, and there are two
kinds, the unfermented juice called
sweet toddy, and the fermentcd, or 'cul-
loo" The sap of the wine palm, called
"bourdon" and "lope," is much relished
by the savage tribes of West Africa.
Other of their fayorite inebriants arc
''wawa" or plantain wine, and ''bombe, ,
small beer made of grain. The latter il
served IN neatly carved and colored
ii Nho 4.
through reed. The cool, refreshing
milk of the cocoanut is highly esteemed
and many other palms are brought into
reqIisition for beverages.
In Siam, China, and Japan rice is the
the principal grain used for distilling
and forms the "lan" of Siam, the''shon
chou" aud "mandarin" wine of China
the "sa1e" of Japan, and the "badek'
and 'brom" of Java. In China the rict
wine they use is by no means agreeable
1t is always taken hot, and somewhat re
sembles Madeira wine in color and taste
The Malays have a fermented liquor mad,
from rice which they call "gelang." Th
Javaneso liquor, 'brom," is prepared
from the fermentation of rice, and is
kind of beer, and not the product of dis
tillation. The fine arrack "a name de
rived from "arak," the Arabic word TO
ardent spirit is an invention and manu-
facture of the Chinese, of which the ma
terials are boiled rice, molasses, and pain
wine. Sake, or rice beer, is the principa
aud almost only alcoholic beverage o
Japan. Until the last two or three cen
turies sake was not manufactured on
large scale, but each household made il
own supply. Now there are very larg
breweries of this liquor in different part
of the country. There are a great man
varieties of sake to be obtained in com
merce, differing somewhat in taste, fla
vor and price, and distinguished by fanc
names. The proportion Of alcohol j
sake varies from five to fifteen per cent
The sake of Japan is very heating an
- heavy, and appears to be as vinous
quality and strength as European ale an
beer. 1t is favored with honey or sugar
The Indians of Chill make a drink
maize OF corn. The grain is first bakeC
then stepped in water for a certain tim,
after which it is boiled and set by to SCI
tie, aud when fined it is fit to drink.
Indian corn is largely used for distilli
tion throughout North America, and
Soath America it appears to have bee
made into "chica' OF maize beer, at
very remote period, for it was commC