(2) That the inhabitants of the interior used no intoxicant, unless possibly _metheglin_. The language of Cæsar implies this. Above the borders of the southern coast, which were inhabited by Belgæ, and by them cultivated, there were few traces of civilisation. The midlanders were unacquainted with agriculture, contenting themselves with pasture; whilst the northerners depended on the produce of the chase, or upon that which grew spontaneously. And everywhere it is the same. The earliest savage inhabitants of any district eat without dressing what the earth produces without cultivation, and drink water (_dwr_, ὕδωρ). Savage nature is simple and uniform, whereas art and refinement are infinitely various. (3) That the southerners made some kind of intoxicant from grain, from honey, and from apples. Before the introduction of agriculture, _metheglin_ was the only strong drink known to our inhabitants, and it was a favourite beverage with them long after they had become acquainted with other drinks. The rearing of bees became an important branch of industry; and we shall find later on, that in the courts of the ancient princes of Wales the mead-maker held an important position in point of dignity. Metheglin (Welsh _Meddyglyn_), also called _hydromel_ and _mead_, was a drink as universal as it was ancient. Testimony is afforded to this by the Sanscrit _mathu_, Greek μέθυ and μέλι, Latin _mel_, Saxon _medo_ and _medu_, Danish _miod_, German _meth_. And here one must regret to demur to the suggested derivation of Metheglin from Matthew Glinn, who possessed a large stock of bees that he wished to turn into gain. The modes of the manufacture of this drink vary much in different countries. In the times to which we refer, the principal ingredients were rain-water and honey. Somewhat later it is described as wine and honey sodden together. After the introduction of agriculture, _ale_ (called by the Britons _kwrw_ or _cwrw_) became a common drink. An early writer thus describes its manufacture: ‘The grain is steeped in water and made to germinate; it is then dried and ground; after which it is infused in a certain quantity of water, which being fermented becomes a pleasant, warming, strengthening, and intoxicating liquor.’