by j. h. maiden. 483 



Aboriginal Beverages. 



"The natives used also to compound liquors — perhaps after a 

 slight fermentation to some extent intoxicating — from various 

 flowers, from honey, from gums, and from a kind of manna. The 

 liquor was usually prepared in the large wooden bowls (tarnucks) 

 which were to be seen at every encampment. In the flowers of a 

 dwarf species oiBanksia (B. ornata) there is a good deal of honey, 

 and this was got out of the flowers by immersing them in water. 

 The water thus sweetened was greedily swallowed by the natives. 

 The drink was named Beal by the natives of the west of Victoria, 

 and was much esteemed (R. Brough Smyth, Aborigines qfVictoria, 

 i., 210)." 



See Banksia, Grevillea, Hakea, Lambertia, Telopea. 



Sir Thomas Mitchell [Three Expeditions, ii., 288,) speaking of 

 an "Tronbark" near Port Phillip (Melbourne), says, the flowers 

 are gathered, and by steeping them a night in water the natives 

 make a sweet beverage called " bool" (evidently the same name as 

 that in the preceding paragraph). 



1. Acacia aneura, F.v.M., N.O. Leguminosse, B.Fl., ii., 402. 



" Mulga." 



In western New South "Wales two kinds of galls are commonly 

 found on these trees ; one kind is very plentiful, very astringent, 

 and not used, but the other is less abundant, larger, succulent and 

 edible. These latter galls are called " Mulga apples," and are said 

 to be very welcome to the thirsty traveller. 



Western Australia, through the other mainland colonies to 

 Queensland. 



2. Acacia Bidwilli, Benth., N.O. Leguminosse^ B.Fl , ii., 420. 



"Waneu"of the aboriginals of Central Queensland. "Yadthor" 

 of those of the Cloncurry River (Northern Queensland). 

 The roots of this tree are edible after baking (Thozet). 



Queensland and Northern Australia. 

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