1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

EXTRA DRINKS.

from ten to twelve pounds each; press with the fingers some deep holes into them; pour cold water into·these holes; place the loaves in a very hot baking-oven, and bake them brownish black; leave them over night in the oven; break forty pounds to mod erate-sized pieces; put them in a tub; pour fifty to sixty quarts of boiling water over them; cover the pot with canton flannel and a wooden lid very well, and let soak for two hours. Pour the entire quantity into a cask, the bottom of which is covered with cross-laid slats; which again are covered by straw to prevent the falling through of the bread; through a side-faucet decant the kvass, and fill it again into the cask; repeat this a few times to clear it sufficiently; in a vessel already soured it need stay for only twenty-four hours, but in a new cask it must stand for a few days until it is sufficiently sour. Besides this bread-kvass, this beverage may be made also from fruits: so you may make apple-kvass by rowing apple-slices and whole pears on strings, and drying them in the sun; in a cask of about fifteen gallons you put twenty-four quarts of dried apples, and as many dried pears, and fill the cask with boiled but cooled– off water; let it stand for three days on a rather warm place; then bring it into the cellar; cover the bung-hole with canvas, and let the kvass ferment. After fermentation bung the cask; bottle after four weeks; add to eac)i. bottle a handful of raisins; cork, and seal, and let them lie a few months in a cellar; cover them with a layer of sand.