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method unknown to me which causes it to keep 36 or 48 hours instead of only 12; in this state it is sweet and pleasant, only tasting a little of smoak, which tho at first disagreable becomes agreable by use and not at all intoxicating; it [is] Calld Tuackmanise or sweet palm wine. The other two, one of which is calld Tuack cras, and the other Tuack cuning, are prepard by laying certain herbs and roots in them, and then fermenting so that their taste is alterd from sweet to [a] rather astringent and disagreable taste, and they have acquird the property of intoxicating in a pretty high degree. Besides this they have Tuack from the Cocoanut tree, but very little of this is drank as a liquor, it being mostly us’d for putting into the arrack, in which when intended to be good it is a necessary ingredient.
Next to eating and drinking and one more delicious as well as less blameable luxury, the inhabitants of this part of India seem to place their cheif Delight in sweet smells, of Burning rosins &c. and sweet scented woods; but more than all in sweet flowers, of which they have several sorts very different from ours in Europe, of which
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Voyaging Accounts |  |
© Derived from State Library of NSW Transcription of Banks's Journal page (vol. 2) 476, February 2004
Published by kind permission of the Library
To cite this page use: https://paulturnbull.org/project/southseas/journals/-banks_remarks-402.html