When barley is employed for the purpose of brewing, it is first well dried in the sun, and afterwards broken in a mortar to divest it in some measure from the coarse outer skin, and which is separated by the usual process of fining through a grass made sieve. The prepared grain is then placed in a large earthenware saucer, at least two feet in diameter, and in the centre about six inches deep. This being raised upon three supports over a low fire, an attendant keeps stirring the contents, using for this purpose the small reaping hook of the country, the convex curve of which scrapes the barley from the bottom of the saucer, and prevents its burning. Whilst this is going on, another servant washes the jars intended to receive the ale, and which, after being well rinsed out, are fumigated by a few leaves of the bitter _gaisho_ plant, placed upon a little lighted charcoal, on a broken piece of earthenware, and is introduced beneath the mouth of the vessel, which is held over it to receive the ascending smoke. _Gaisho_ are the leaves of a species of _Rhamnus_ indigenous to Shoa, for besides being regularly cultivated in favourable situations between six to eight thousand feet above the level of the sea, I have also found it growing wild at the base of the hill of Kundi, above the Tabeeb monastery, in that neighbourhood. These leaves are serrated, and of the form and size of bay leaves, only of a lighter green. When used, after being dried in the sun, they are pulverized in a mortar until a very fine powder of an intensely but not permanent bitter is produced. It is then ready for the purposes required, which are similar to those of hops and gentian in brewing our beer.