After the barley has been well roasted, it is taken out of the pan and ground into a coarse meal, which, after being slightly wetted with water, is again exposed to the action of heat in the same manner as before, until it has become thoroughly scorched; being kept the whole time well stirred to prevent its burning. During this process, a small jar containing a thin acid mixture of flour and water, called _wahaka_, or leaven, to which the powdered _gaisho_ has been previously added, has been standing to infuse in the warm wood ashes. The meal being now removed from the fire, is put into another jar, and sufficient water being added to make it into a paste, the _wahaka_ is also added, and the mixture remains for the rest of the day. On the morrow, the whole contents of the lesser jar are transferred into one much larger, capable of holding at least thirty gallons of water, and which is now brought and poured by successive jarsfull into it until full. This is allowed to stand another day, when the surface, showing evidences of a certain point in the process of fermentation having been attained, the whole is then decanted, and strained through a large straw funnel into a number of lesser jars, each of which contains from four to five gallons. These are carefully stoppered by large cakes of a dirty mixture of the refuse of the strainings of the large jar and of clay, and which are plastered over the mouths of the jars. In about three days the ale is ready for use, and if made properly, is most excellent; bright, sparkling, and potent, it reminded me, by a slight acidity, of the best October of England. After nine or ten days, Abyssinian ale gets too sour to be a pleasant draught, which I attribute to the imperfect covering afforded by the clay plasters which close the jars in which it is contained. When jowarhee, or durra is used, the grain, after being reduced to a fine meal, is made into a paste, or rather thin batter, with the _wahaka_. After standing one day and night, it is then made into thin cakes, as in the usual manner of baking teff bread. These cakes are afterwards broken up and placed in the large jar, the gaisho and water being added exactly as in the process where barley is employed, and when fermentation has somewhat progressed, the wort is in the same manner strained and decanted into lesser jars. There is a red variety of jowarhee, or millet, called _tallange_ largely cultivated in Shoa for brewing the tallah alone, as it is considered to produce the best description of the beverage. It is said to be injurious to man eaten in the form of _nuffrau_, or bread, although the grain is given to cattle for food. This certainly makes very fine ale, and should the experiment of making jowarhee beer succeed in the East, where I hope it will be tried, it will be very easy to procure some _tallange_ for seed from Abyssinia, should the plant not exist, as I do not expect it does at present, in India.