The small crop of sugar-cane is made into an alcoholic drink, which is
sometimes indulged in at meal time but is generally reserved for festive
occasions. The juice is boiled with a plant called _palba_, similar to
ginger, and is stored away in bamboo tubes until it has reached a
suitable stage of fermentation. Another drink is made by boiling
strained honey with the _palba_ and allowing it to ferment.