Beer. 133 



in cookery books down to the last century, 

 continues to be in general demand in Africa, 

 where most of the tribes, according to the 

 account of Commander Cameron, manufac- 

 ture this liquor, just as we used to do, from 

 the honey of the wild bee. 



They have a second liquor there called 

 pombe, distilled from rice, like our arrack. 

 There are many still living who recollect the 

 rack punch at Vauxhall, and at the old 

 restaurant kept by Simpson at Billings- 

 gate. 



In Norway they have a similar liquor ex- 

 tracted from the potato, and called Finkel ; 

 the natives are very partial to it, and not un- 

 frequently take it to excess. But they also 

 use arrack. 



Mead and metheglin are, of course, the 

 same word. Horman, in his Vulgaria (1519), 

 has "we shall drynke methe or metheglen." 



The learned and enthusiastic Worlidge, in 

 the second edition of his Vinetum Britannicum 

 (1676), describes, as I have mentioned, the 

 new ingenio or mill for making cyder ; but I 

 have before me a tract which he published 



