IN AND ABOUT THE CITY. 
The cafes are everywhere in Havana. The typical cafe is all open to 
the street and has tiled floor, marble wainscoting, marble-top tables, and 
marble bar, on which are displayed pineapples, guanabanas, green cocoa- 
nuts, and other fruits from which mild and cooling drinks are made. To 
sit at a table and quaff harmless elixirs seems to constitute the larger part 
of the daily life of a people who are not too hurried; and the visitor is 
quite likely to find himself taking most kindly to this particular custom, 
and experimenting with such inviting beverages as he may be able to 
make the waiter comprehend his desire for. Among the popular drinks 
is one called panal (honeycomb) or azucarillo, which is made from a mix¬ 
ture of sugar and white of egg, dried in rolls about six inches long, which 
look like spongy white candy; the rolls are served with a glass of water 
and with or without a lemon; when the panal is dissolved it produces a 
sweetish drink like the eau sucre of the French. There are many refrescos, 
or refreshments, made from the native fruits. Pina fria is fresh pineapple, 
crushed and served in a glass with sugar and ice. Limonada or lemonade 
is commonly flavored with cinnamon. Naranjada is orangeade. Tamarindo 
is tamarind paste dissolved in water, or the fruit crushed in water. 
Orchata is milk of almonds, the French orgeat. This is the recipet for 
home use: Blanch three dozen sweet almonds, crush thoroughly and boil 
DISPROPORTION. 
82 
