1896 Fancy Drinks and Popular Beverages by the Only William

EXTRA DRI NKS.

from ten to twelve pounds each; press with th e fin ge rs some deep holes into them; pour cold water into these holes; place the loaves in a very hot baking-ove n, a nd hake them brownish black; leave them over nig ht in th e ove n; break forty pounds to moderate-sized pieces; put the m in a tub; pour fifty to sixty quarts of boiling wate r over them ; cover the pot with canton flannel and a wooden lid very well, and let soak for two hours. P our the entire quantity into a cask, the bottom of which is covered with cross-laid slats, which aga in a re covered by straw to prevent the falling throug h of the bread; th ro ug h a side-faucet decant the kvass, and fill it aga in into the cask; repeat this a few times to clear it sufficiently; in a vessel a lready 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 a pple-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 a pples, 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 Jet the kvass ferment. After fermentation bung the cask; bottle after four weeks; add to each bottle a ha ndful of ra isins; cork, and seal, a nd let them lie a few months in a cellar; cover them with a layer of sand.