All Circassians are very fond of a kind of sour milk peculiar to the East, called by them _skhou_, and by the Turks and Tartars _yaourte_. This is taken sometimes pure, sometimes flavored with a little sugar and rose-water, or is boiled with millet or maize. Said to be remarkably refreshing, its origin is traced back to Abraham, who obtained it directly from the Almighty; or as another tradition says, it was bestowed originally by an angel on Hagar when driven out from the house of her lord she was fainting with heat and thirst in the desert. It takes the place very much of spirituous and fermented liquors, in the use of which the mountaineers are exceedingly temperate. A kind of mead, not very potent, however, is made by them of millet, honey, and water, and is decidedly a superior beverage to The one called _kuas_, whereby the Russie lives, Small ware, water-like, but somewhat tart in taste. This mead is the liquor principally drunk at feasts, and of this formerly were oblations poured out to the gods. More or less wine also is drunk in the Caucasus, always of a light quality, and more resembling champagne than the other wines of Europe. Its use being prohibited by the Koran, is discountenanced by the Sufis and Schamyl's party. Nevertheless there are here and there those among the faithful who continue to say, Ma sopra tutto nel buon via ho fede; E credo che sia salvo che gli crede. And since latterly the Russians have introduced their brandy, the number of believers is not small, who, on mounting their steeds, will take a stirrup cup of schnapps when offered. On the whole, the Circassians are remarkably temperate in both meats and drinks; in this simplicity of living, as in so many other respects, still preserving a striking resemblance to the manners and customs of the Greeks of the earliest ages. At their feasts and entertainments given to strangers, however, there is always a great profusion of dishes, which are served in succession on small, three-legged trays; and a generous hosts is known as a man of "forty tables." On journeys and warlike expeditions, on the contrary, the mountaineer is contented with barely, a little millet, sour milk, and honey, all of which are easily transported in leathern bottles at his saddle-bow. Nor at home on all ordinary occasions does he want more, a morsel of meat perhaps being added. But though simple the fare, its cookery is pronounced not bad even by Europeans; and the traveller has much less reason here than in some other oriental countries to demand of his host the _dish parasi_, or indemnification for the wear of his teeth.