Cold liquids in the hot dry summers of Spain are necessaries, not luxuries; snow and iced drinks are sold in the streets at prices so low as to be within the reach of the poorest classes; the rich refrigerate themselves with _agraz_. This, the Moorish _Hacaraz_, is the most delicious and most refreshing drink ever devised by thirsty mortal; it is the _new_ pleasure for which Xerxes wished in vain, and beats the “hock and soda water,” the “_hoc erat in votis_” of Byron, and sherry cobler itself. It is made of pounded unripe grapes, clarified sugar, and water; it is strained till it becomes of the palest straw-coloured amber, and well iced. It is particularly well made in Andalucia, and it is worth going there in the dog-days, if only to drink it--it cools a man’s body and soul. At Madrid an agreeable drink is sold in the streets; it is called _Michi Michi_, from the Valencian _Mitj e Mitj_, “half and half,” and is as unlike the heavy wet mixture of London, as a coal-porter is to a pretty fair Valenciana. It is made of equal portions of barley-water and orgeat of _Chufas_, and is highly iced. The Spaniards, among other cooling fruits, eat their strawberries mixed with sugar and the juice of oranges, which will be found a more agreeable addition than the wine used by the French, or the cream of the English,--the one heats, and the other, whenever it is to be had, makes a man bilious in Spain. Spanish ices, _helados_, are apt to be too sweet, nor is the sugar well refined; the ices, when frozen very hard and in small forms, either representing fruits or shells, are called _quesos_, cheeses.