HISTORY OF MADAGASCAR. 
2 11 
short time to fill by the oozing out of the liquid, which is 
perfectly clear and mild. 
The native still, by which spirit is obtained from sugar¬ 
cane, is rude and simple. After the cane has been 
crushed by rolling a trunk of a tree, or heavy log, over 
another log of wood laid upon the ground, and in which a 
groove is formed to carry off the juice into some pan or tub, 
and fermentation has been allowed, the liquor is boiled in 
any large vessel the natives possess; while boiling, the steam 
is carried through a piece of bamboo, or a gun-barrel if they 
possess one, to the outside of which cold water is applied, for 
the purpose of condensing the steam; and the spirit drops 
into some reservoir, not unfrequently the open mouth of a 
native, whose impatience forbids his waiting till the reser¬ 
voir is filled. In preparing the toaka, they usually put into 
the liquid, while the fermenting process is going on, a small 
quantity of soot, for the purpose of imparting to the drink 
an agreeable bitter flavour. A family seldom possess more 
than a few bottles of this spirit, which is generally drank 
on occasion of some social entertainment, as a friend’s visit, 
a return home from a distance, a marriage, or a purification 
by the ordeal. 
French wines are also known, where the natives have had 
commerce with Europeans, and the word “divay” is intro¬ 
duced into the language as the native mode of pronoun¬ 
cing the French “du vin.” The wines are not generally 
esteemed. Something “ mafana,” warm to the stomach, or 
of a more powerful and stimulating kind, is preferred. Malt 
liquors have also been introduced, but are not used to any 
extent by the people. 
Milk is also drunk by many, but cannot be called a 
general beverage. The people prefer allowing to the calves 
the benefit of the supply which nature affords, and hence 
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