The same trustworthy traveller makes mention of intoxicating drinks produced by the natives in various other parts of Africa,[7] and in one place (amongst the Makololo) he says he found that the men very much disliked to be seen at their potations by persons of the opposite sex,—an instance of refinement not always to be met with in civilised society. But the primitive drink known to us as palm-wine is by no means confined to the African continent. Another trustworthy traveller and naturalist, Dr. Alfred R. Wallace, mentions it as a common drink in some of the islands of the Malay Archipelago. “One of the few luxuries of Matabello,” he says, “is the palm-wine, which is the fermented sap from the flower-stems of the cocoa-nut. It is really a very nice drink, more like cider than beer, though quite as intoxicating as the latter.”[8] And instances might be multiplied indefinitely to show that perfectly savage races have probably had intoxicating drinks peculiar to themselves before they were known to the civilised world.[9] Dalzel first noticed native intoxicating drink on the coast of Dahomey; Bosman on the coast of Guinea; Bowditch, who visited Ashantee in 1817, found its inhabitants well supplied with palm-wine.[10] Several of the Tartar tribes make an intoxicating drink called koomiss from mares’-milk, and there is no doubt they have done so from time immemorial. But perhaps the most convincing facts are those mentioned by Schweinfurth,[11] which may be quoted to show that not only do savage races possess their own inebriating liquors, but that they reflect in an exaggerated manner all the other vices of civilisation that usually accompany intemperance.