n which it is gathered, prepared, and afterward
distilled, is as follows:--Having cut such stalks as have leaves growing on
them, of a proper age, (the principal stem, by the time the plant has
attained its full growth, having become too dry for their purpose,) and
scraped off with shells the downy substance on their surface, they are laid
in small heaps, till they begin to sweat and smell. On growing dry again,
they put them into sacks, made of matting; where, after remaining a few
days, they are gradually covered with a sweet saccharine powder, which
exudes from the hollow of the stalk. From thirty-six pounds of the plant in
this state, they obtain no more than a quarter of a pound of powder. The
women, whose province it is to collect and prepare the materials, are
obliged to defend their hands with gloves whilst they are scraping the
stalks; the rind they remove, being of so acrid a quality as to blister,
and even ulcerate, whatever it touches.

The spirit is drawn from the plant in this state by the following
process:--After steeping bundles of it in hot water, they promote its
fermentation in a small vessel, by the help of berries of the
_gimolost_,[47] or of the _golubitsa_,[48] being careful to close up well
the mouth of the vessel, and to keep it in a warm place whilst the
fermentation is going on, which is generally so violent as to occasion a
considerable noise, and to agitate the vessel in which it is contained.
After drawing off this first liquor, they pour on more hot water, and make
a second in the same manner. They then pour both liquor and herbs into a
copper still, and draw off the spirit after the usual method. The liquor
thus obtained is of the strength of brandy; and is called by the natives
_raka_. Two pood (seventy-two pounds) of the plant yield generally one
vedro (twenty-five pints) of _raka_.

Steller says, that the spirit distilled from this plant, unscraped, is
exceedingly prejudicial to the health, and produces the most sudden and
terrible nervous effects.

Besides these, Krascheninnikoff mentions a variety of other plants, from
whence the inhabitants prepare several decoctions; and which, being mixed
with their fish, make palatable and wholesome ragouts. Such as the
_kipri_,[49] with which is brewed a pleasant common beverage; and, by
boiling this plant and the sweet herb together, in the proportion of one to
five of the latter, and fermenting the liquor in the ordinary way, is
obtained a