21d 
Proceedings of the Royal Society 
ary flour, and put into large jars, which are then filled up with water. 
After being well stirred, dry flour is scattered upon the top of the 
water, and the pots are covered with a lid made of basket-work. In 
a few days it begins to ferment ; more water is then added, and it is 
well stirred and again left for several days. A little more water is 
then poured on it, and it is strained through a sieve made of damoor 
cloth. It is ready for use the next day, and will keep for a week ; 
the longer it is kept the more intoxicating it is, and after a week it 
becomes sour and unfit for use ; it is kept in jars in the huts. 
Each family brews for itself, but widows sometimes make it in large 
quantities and retail it. The utensils employed in the manufacture 
of beer are earthenware pots of various sizes, sieves made of plaited 
grass and others of damoor cloth, and sticks bent at one end, which 
are employed for stirring. 
The wine is made as follows : — The fruit is either dried first for 
the best wine, which is intended to keep a long time, or it is used 
quite fresh. It is then well boiled, strained through damoor sieves, 
placed in small jars with tight-fitting lids, and put in a dark cool 
hut. It is ready for use after a few days, and is very intoxicating. 
Kogna fruit is sometimes soaked in water for a day or two, after 
which the water is drunk. 
Meals. — As a general rule, three meals are partaken of in the day — 
breakfast, two hours after sunrise ; dinner, an hour or so after the 
sun has reached its zenith : and supper, two hours after sunset. 
Breakfast and dinner are partaken of separately at home, but supper 
is eaten in a public yard, where the men and boys over 14 meet 
together for the purpose. A large fire is made in the yard soon 
after sunset, and social intercourse is enjoyed by its light until the 
supper is brought by the women. The latter and the children eat 
at home, often outside their huts together with their neighbours. 
Each person provides his own food for the public supper, and those 
who are not possessed of means for the provision of a good one must 
eat at home. 
Breakfast consists of stiff porridge with milk, a little salt being 
sprinkled over it. All help themselves with their fingers out of the 
same dish. 
Eor dinner they take either porridge or bread cakes broken up 
into small pieces, with chopped or minced meat and gravy round it. 
