1892 Drinks of the world

DRINKS.

343

within two inches of the top ; cork well, and secure the cork with string or wire, and place in an ice chest or cellar at a temperature of 50° Fahr. or less, and agitate three times a day. At the expiration of three or four days, at the latest, the Koumiss is ready for use, and ought not then to be kept longer than four or five days. It should be drawn with a Champagne syphon tap, so that the carbonic acid may be retained, and the contents will not entirely escape on opening the bottle." Be wary in opening a bottle of Koumiss, or you may be thoroughly drenched, and have nothing left to drink, for it generates a large quantity of carbonic acid gas, so much so, indeed, that extra thick bottles should be used. There is an interesting speculation abroad, that the milk which Jael gave Sisera was fermented, and highly intoxicating, which rendered him in a condition favour- able for her purpose. The Usbecks, Mongols, Kalmucks, and other Tartars not only made milk into Koumiss, but distil a very strong spirit from it, which they call araka, con- jectured by some, from its high antiquity, to be the true source whence the I nd'idin Arrack derives its name. The distillation is generally effected by means of two earthen pots closely stopped, from which' the liquor slowly runs through a small wooden pipe into a receiver, which is usually covered with a coatings of wet clay. The spirit, at first, is weak, but after two or three times distilling, it becomes exceedingly intoxicat- Dr. Edward Clarke, in his Travels in Russia, ing.