The negroes of Brazil affect a mixture of black sugar and water without fermentation, called _Garapa_, to which heat is sometimes added by the leaves of the _Acajou_ tree. Snow melted and impregnated with the flavour of smoke from the fire upon which it is placed is the common drink of the Lapp. Occasionally he gets a decoction of the herb _angelica_ in milk. The maritime Lapp drinks with gusto the oil squeezed from the entrails of fish. Women, it is said, will take a pint and a half of this so-called _tran_ at a meal. But the favourite drink is composed of water and meal flavoured with a quantity of tallow, and, if circumstances will permit, the blood of the reindeer. _Taidge_ or _Tedge_ or _Tedj_ is a kind of honey wine or hydromel, said by Father Poncet[168] to be a delicious liquor, pure, clarified, and of the colour of Spanish white wine. The process of its manufacture is simple. Wild honey is mixed with water, and set in a jar, with a little sprouted barley, some _biccalo_ or _taddoo_ bark, and a few _geso_ or _guécho_ leaves. A superior kind is made by adding _kuloh_ berries. This is called _barilla_. The taste of _tedj_ has been described as that of small beer and musty lemonade. The women commonly strain it through their shifts. _Besdon_ is made like _tedj_, with honey, and is highly valued in some parts of Africa. _Ladakh_ beer has the merit of portability. It is made of parched barley, rice, and the root of an aromatic plant, and pressed into a cake. A piece of this is broken off and cast into water. It resembles in taste sour gruel. _Pombe_ is a liquid brewed of fruit, furnishing a common sort of cider known well in Eastern Africa. In Tonquin[169] on the annual renewal of allegiance, they drink chicken’s blood mixed with arrack. They make a sort of cider from _miengou_, a fruit like a pomegranate. An extract of wheat, rye, or millet is mixed with _peka_, consisting of rice flour, garlic, aniseed, and liquorice. After fermentation it is distilled and becomes the celebrated _Samchou_. In Sweden, with the _smör-gås_, or fore taste[170] at a side-table a glass of _fenkål_, sometimes very good, sometimes very bad, is given to him who is about to dine. It is made from fennel—a form perhaps of _fœniculum_—growing wild and abundant, as at Marathon[171] the celebrated deme on the east coast of Attica, the field of the famous battle.