The Hill-tribes of India commonly consume Pachwai prepared from rice and other grain in Bengal. In Nepaul a beer named Phaur, made from rice or wheat, is brewed much in the same manner as English ale, which it is said strongly to resemble. It is in considerable repute and, according to Hamilton,2 wheat and barley are in Nepaul reared for the express purpose of making the beer and other drinks similar to it. In the West Indies the negroes make a fermented drink resembling beer from cassava, which in Barba-does is termed piworree,1 and in other places ouycou.

1 Der Bierbrauer, Prag. 1874. 2 Hamilton's Account of Nepaul.

This plant, the manioc or mandioc of America, grows to the size of a small tree, and produces roots like our parsnips.2 Ouycou is sometimes brewed very strong. It is considered nourishing and refreshing, as indeed most drinks which gratify the palate seem to be considered. Molasses and yams are used in its preparation. The liquor is red. Piworree or paiwari is also made by the Indians in Honduras, as in Brazil, from cassava. Cassava bread carbonised superficially is placed in hot water until fermentation arises. To promote this, feminine chewing is found efficacious. The taste, says Simmonds, is said to resemble that of ale, but is not " quite so agreeable - this may easily be believed." Cela depend, as in the case of the chica of the sierras of South America.