1892 Drinks of the world

DRINKS.

342

lo o'clock p.m., if its preparation was commenced at 8 a.m. *' The approaching- completion of the Koumiss is known by a thick froth, which sometimes rises very high, forming on its surface ; while the full completion of fermentation is recognised by a falling of the froth, and by certain signs detectable by the ear and hand ; the process of churning becomes easier, and the splash of the drops during agitation presents a clearer and more metallic sound. The Koumiss is then poured into Champagne bottles, well corked, and left for the night at a room temperature of from 60° to 70° Fahr. Towards morning, the Koumiss is quite fit for use. Left in bottle till the next day, it becomes stronger, but is still drinkable ; while, if placed in a cold room, " In order that the preparation of Koumiss may be carried on successfully, it will be necessary to put aside two bottles of the Koumiss first prepared, and to keep them for three or four days, so as always to have a bottle of four days old Koumiss in store for fermenting new portions of milk, and of replacing the used bottles by new ones." This seems to be rather a lonof method of makino- Koumiss, compared to that given by Dr. Wolff of Philadelphia, which is excessively simple. In about 2 ozs. of milk dissolve 20 grains of compressed yeast, or else well washed and pressed out brewer's yeast. Mix the two in a quart Champagne bottle, which is to be filled with good cow's milk to it may be used even on the fifth day. ** Take of grape sugar \ oz. ; dissolve in 4 ozs. of water.