1892 Drinks of the world

DRINKS.

336

the sides of the vessel, to raise a orood froth. it stand an hour, and it will be fit for use. The pro- portion of milk, or of sugar, will depend upon the taste of the drinker, who will, after a trial or two, be able to make a delightful beverage. Cider may be used in- stead of malt liquor for those who object to the alco- holic strength of the ale, or a bottle of wine." The Dutch, who are naturally a pastoral people, make a syllabub of milk, sugar, etc., which they call Slemp ; but this rustic delicacy has died out owing to the universal use of tea and coffee. Curds and whey used to be much drank, and white wine whey is not to be despised when one has a very heavy cold — but, of course, it can only be drank by the wicked and in- temperate ; good people confining themselves to hot milk, or treacle posset, either of which served the pur- pose nearly as well. So, also, the unregenerate have the sol9,ce of rum and milk in the early morning. We have now exhausted all the milk drinks we know of, except " Koumiss," which, although as old as the hills, is of very modern introduction into civilization, and comes to us heralded by a fanfare of medical trumpets as 2i panacea for many evils which the human body has to bear, especially consumption; but Koumiss is decidedly alcoholic. As a drink made from mare's milk, it has been known for centuries to the Tartars, Khurgese, and Cal- mucks of the Russian Steppes, and Central and South Western Asia. Perhaps the first mention of it may be found the Ip ai of Annals y published at St. Peters- burg, 1 87 1. "In 1 182, Prince Igor Seversky was Let it