But, like the Germans, the Chineses will eat and drink pretty nearly anything. And this is the cheering mixture which the Chineses sampled in the new German colony of Kiant-schan, according to the _Frankfurter Zeitung_:— “Sitting under the poplars one can imagine oneself in the courtyard of an old German feudal castle. The hamper is opened, and the cold mountain stream flowing before the temple serves as an ice cellar. Once more the male population of the village puts in an appearance, standing {37} round the table in amazement at all the unheard-of things happening. The greatest success attends the uncorking of the Apollinaris bottles. The bottle is pointed at the onlookers, and the cork having been loosened it flies into their faces with a loud report. At first they are greatly alarmed, then they enjoy the joke hugely, and at last they all squat on the ground in a circle, and send a deputy to the table of the foreigners, bearing a teacup. The petition is granted, and in the teacup an exquisite brew is prepared. The drainings of all the beer bottles are collected, to which is added a little claret and a liberal proportion of Apollinaris, and then, in order to lend greater consistency to the beverage, some sausage skins are mixed with it. The teacup circulates amongst the Chinese, and each sips it with reverential awe. Some of them make fearful grimaces, but not one has the courage of his opinion, and it is evident that, on the whole, the drink is voted a good one, although, perhaps, its flavour is somewhat rare.” Next, please. Oh, here is another, about some neighbours of the Chineses. “In the Isle Formosa, not far from China, the Natives make a Drink as strong and intoxicative as Sack, out of Rice, which they soak in warm water, and then beat it to a paste in a Mortar; then they chew some Rice-meal in their mouths, which they spit to a pot till they have got about a quart of liquor, which they put to the paste instead of Leaven or Ferment. And after all be kneaded together till it be Dough, they put it into a great earthen pot, which they {38} fill up with water, and so let it remain for two months; by which means they make one of the most pleasant Liquors a man need drink; the older the better and sweeter, although you keep it five and twenty or thirty years.” Weel—I hae ma doots. Until reading “_The English Housewife_, containing the inward and outward Vertues which ought to be in a complete Woman, published by Nicholas Okes at the sign of the golden Unicorne, in 1631,” I had no skill in making _White Bastard_ or “aparelling” Muskadine. They used a lot of eggs in the vintry in those days, and these were the instructions for making white bastard.