In the use of stimulants the Japanese of olden times did not progress very far. They had a wine known as sake, made from rice. It is still the national intoxicant beverage, and is rather weaker in alcohol than is the average Rhine wine. The only other stimulant known to the ancient Japanese was tea. Even to-day this is not brewed to the same strength that is sought in this country. The Japanese tea is prepared weakly, and is of a delicate colour. It is served without either milk or sugar. The casein in milk, the tannic acid in tea, with a slight mingling of other components found in both of the beverages, form a composition that is practically identical with leather. Centuries before the Japanese knew anything about the chemical properties of tea and milk combined they learned to distrust this mixture. Sugar was not used, and is not used, because it destroys the delicate aroma of the tea.
Until Japan threw her ports open to the world, beer, whiskey, and brandy were unknown. The first-named beverage has crept somewhat into favour, and there are several native breweries in the Empire. Whiskey and
