Note 795 — SECTION II. KĀBUL666
Annette Susannah Beveridge translation
Kāfir wine is mostly poor, thin and, even so, usually diluted with water. When kept two or three years, however, it becomes clear and sometimes strong. Sir G. S. Robertson never saw a Kāfir drunk (Kāfirs of the Hindū-kush, p. 591).