Note 123 — THE FISHERMAN AND THE JINNI.

Arab. "Mizr" or "Mizar;" vulg. Búzah; hence the medical Lat. Buza, the Russian Buza (millet beer), our "booze," the O. Dutch "buyzen" and the German "busen." This is the old ποθὸς θεῖος of negro and negroid Africa; the beer of Osiris, of which dried remains have been found in jars amongst Egyptian tombs. In Equatorial Africa it is known as "Pombe;" on the Upper Nile "Merissa" or "Mirisi" and amongst the Kafirs (Caffers) "Tshuala," "Oala" or "Boyala:" I have also heard of "Buswa" in Central Africa which may be the origin of "Buzah." In the West it became ζῦθος, (Romaic πίῤῥα), Xythum and cerevisia or cervisia, the humor ex hordeo, long before the days of King Gambrinus. Central Africans drink it in immense quantities: in Unyamwezi the standing bedsteads, covered with bark-slabs, are all made sloping so as to drain off the liquor. A chief lives wholly on beef and Pombe which is thick as gruel below. Hops are unknown: the grain, mostly Holcus, is made to germinate, then pounded, boiled and left to ferment. In Egypt the drink is affected chiefly by Berbers, Nubians and slaves from the Upper Nile; but it is a superior article and more like that of Europe than the "Pombe." I have given an account of the manufacture in The Lake Regions of Central Africa, vol. ii., p. 286. There are other preparations, Umm-bulbul (mother nightingale), Dinzáyah and Súbiyah, for which I must refer to the Shaykh El-Tounsy.