In the Sandwich Islands a drink is distilled from the root of the _Dracæna_, something like the beet of this country. The root of the _Dracæna_ gives a saccharine juice resembling molasses. From this, with the addition of some ginger, a kind of tea is made, also a spirit called by the natives _Ywera_. Their manufacture of this drink is remarkable for its complexity, involving certain mystic operations with an old pot, a leaky canoe, a calabash, and a rusty gun-barrel. It is unnecessary to give a detailed account of the process. We yearn in vain for that absence of entanglement which distinguishes the religion of the Iroquois, who have no other worship than the annual sacrifice of a dog to _Taulonghyaawangooa_, which being interpreted is the “supporter of the Heavens.” At this sacrifice they eat the dog. _Sbitena_, or Sbetin, is the name of a delightful drink sold in the streets of _St. Petersburg_ to the populace. In Granville’s _St. Petersburg_ (ii., 422) a mention is made of this beverage. It is composed of honey and hot water and pepper and boiling milk. A drink called _Omeire_ is prepared in the South-West of Africa by the aid of some dirty gourds and milk vigorously shaken therein at stated intervals. In Nubia the crumb of strongly leavened bread made from _dhurra_ is mixed with water and set on the fire. It is afterwards allowed to ferment for two days, strained through a cloth, a lady’s garment by choice, and drunk. It is called _Ombulbul_, or the mother of the nightingale, because it makes the drinker sing like that bird. _Pulque_ is a vinous beverage made in Mexico by fermenting the juice of the _agave_. Its distinctive peculiarity is its odour, which has been compared by an experimentalist to that of putrid meat. There are four drinks in Madagascar: _Toak_, made from honey and water; _Araffer_, from a tree called _Sater_, resembling a small cocoa-nut; _Toupare_, from boiled cane, a liquid so corrosive as in a short time to penetrate an egg shell; and _Vontaca_, from the juice of the so-called Bengal quince. The last soon produces intoxication, against which another curious drink is mentioned as a remedy by Ovalle, to wit, the sweat of a horse infused in wine. The aborigines of Australia (Dawson’s _Present State of Australia_, p. 60) are inordinately fond of a beverage known by them under the name of _bull_. The recipe for this, as given by Mr. Dawson, runs thus: Get an old sugar bag, steal it if you cannot get it by any other means, and cut it into small pieces. Prepare a large kettle of boiling water, throw into it as many of these pieces of bag as it will hold, and let it simmer for half a day. An excellent _bull_ will be the result. This _bull_, says Dawson, they are extremely fond of, and will drink it till they are blown out like an ox with clover, and can contain no more. Poncet speaks of booza as the usual liquor of the Abyssinians, “vastly thick and very ill tasted,” produced from a day’s soaking of a roasted berry.