348 OF THE JOWARHEE ALE, 



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 tvahaka. 

 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 brew- 

 ing 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 nuffran, 

 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. 



In conjunction with all these different grains, and 

 with a mixture of all, which is sometimes employed 

 in the same brewing, it is not unusual to add a little 

 real malt called bikkalo, generally in the propor- 



