The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-04-22
DELICIOUS BEVERAGES
OF JAMAICA ISLAND

delicious beverages. The cocoa is a
native of this tropical island, and the
coffee tea and other drinks served
here have few equals anywhere. The
coffee coming from what is known as
the Blue Mountain" region is con-
sidered the best on the island ia
maica cafes are popular because of the
excellent coffee there served. Seating
yourself at a. table you are soon greet
ed by a tidily attired brown skinned
maiden. wearing white apron and a
little housemaid cap perched saucily on
her well-combed, glossy hair. Morn
ing, lady. Coffee, please?" are her
words Of greeting.
Tea as served in Jamaica is also ex-
cellent, but it is brewed very strong 1t
shares the honors with the native cocoa
as a breakfast beverage, as coffee is
not served at that meal save at the
American hotel on the island. Tea is
also served at lunch and at five o'clock
as the English woman, as we'll as man,
could not exist without this time-hon-
ored custom, at which daily fuHction
the bits of gossip CLEANED during the
day are discussed. Indeed, it is the
custom to serve tea in the banks just
before the hour of closing.
QUEER IDEA OF "MATRIMONY.'
'Matrimony'' is one of the choicest
of Jamaica's native drinks. This
''matrimony" is often a much more
agreeable affair than is the kind of
matrimony known to the States, and
will sometimes bear the test of men
tai endurance much better. 1t is COM
pounded of the rainbow pulp of the
tIo viz he
sour orange, with a touch of Jamaica
rum. Indeed, they tell you here that
you can hear the strains of the we'd
ding march, smell the orange blossoms,
breathe the Fragrance of the brides
bouquet and count the wedding pres
ents while enjoying a glass of this
delicious punch.
The native kola wine is delicious
when poured over cracked ice, and
proves a most refreshing drink. Rum
and koia" is another greatly priced
drink of the island and there is a ira
dition here that this beverage is
lineal descendant of the ambrosa
served the gods and goddesses at their
OIympian revels.
MILK OF THE COCOANUT.
Nature herself has provided bev-
tainly excels the milk of human
kindness" It is the milk in the water
cocoanut. 1t is a food as well as bev-
erage. The carts driven through the
streets by the quaint old darby urg- +
ing along his rebellious steed in the
form of a native donkey, is an interest
ing sight. You will be amazed at the
deXterous manner in which the vender
ia keS the unripe cocoanut in his hand,
deftIy cuts a hole in the top, from
which you drink the milk. Then you
return the nut to the man, and, with
his .'machete, he cracks it into three
pieces, and cuts spoon shaped silver
from one side, from which you eat the
white, jeIly-like substance scraped from
the inside. These are the unripe cocoa
nuts When ripe the jelly hardens into
the hard, white substance to which we
are accustomed in the United States.
'SNOWBALLS'' IN THE TROPICS r
''Snowballs'' another of the native
drinks, bring with them delightful
sensation of cooling breezes from our
native shore, and on hearing the VEN
1er's cry we hurry to the gate ana
beg You a glass as is the custom
here. The cooling beverage is carried
about the streets in a small hand cart
covered with a roof, with bottles ,
arranged around the open sides which .
are filed with favored syrups, small ;
quantity of which is poured into
glass filled with shaved ice. In mo- :
nent you have the only SNOW BALI
ever seen in this country. The little
ARTS rejoice in such names as lone
Little Jewel" THE Little Pilgrim"
tc., which are painted in bright colors
fob c
,alls as a contineral (continuaD thing 6
III the while,'' is the cry of the VEN
Ter, as he lazily pushes his cart along /
he brick paved streets. c
Here are some recipes 1 managed c
q obtain of some choice Jamaica bev- a
RACES: I
MATRIMONY. f
EQUAL parts of the rainbow pulp of C
he star apple, the ripe banana and the
Seville orange. Sweeten to taste with
lbion sugar which has been dissolved
n Jamaica rum Serve in tall glasses
ce cold with fresh grated cocoanut
m top. 6
PIMENTO DRAM. ;
One quart of ripe pimento berries, f
ne quart of Jamaica rum, one pint of c
ime Juice one gallon of sugar. two c
,uarts of hot water, quarter of b
ound of cinnamon. Put the berries I
nto the rum and lime juice, and allow n
hem to remain for two days. Make t
ne gallon Of sugar and two quarts c
f hot water into syrup; add one-quar- %
err of a pound of powdered cinnamon b
0 the hot syrup. When the syrup is s.
DOL. add the other ingredients In
,hich the berries have been STEPPED.
PENCIL AFTER TURTLE SOUP.
ssssF .,; h
One tablespoonful of sour lime juice h
wo tabfespoonfuls of sweet-sugar, y
nree4 tabiespoonfuis of strong-ruIn, II
our tablespoonfuls, of weak-water >,
Xix all thoroughly. a
PINE DRINK o.
Cut one unpeeled pineapple into thin II
,ces mt the slices into a large jar OF