1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

108

USEFUL FORMULAS.

To insure good Koumiss it is es_sential that the mares be of the steppe breed and fed on steppe pasture. They are milked from four to six times a day, the foal being kept apart from the mother a nd allowed to suck only in the night-time. The mare will not give her milk, however, unless, at the time of milking, her foal is brought to- her side, when such is the joy of the reunion, that after sundry acts of loving, smelling and kissing, the maternal feeling shows itself by her sometimes giving milk from both nipples at once. Milking is done by Bashkir women, who, taking a position close to the bind legs of the mare, rest on one knee, ancl 0!1 the other support a pail directly under the uclcler, pulling at each nipple in turn, ancl receiving from three to four pints at a milking. To make Koumiss the milk is beaten i;p in a churn (but not sufficiently to make butter), ancl by fermentation is converted after twenty-four hours into weak Koumiss, from which condition it passes aft er twelve hours more to a medium degree of strength; whilst strong Koumiss is produced by assiduous agitation of the milk for two or three clays, when it is said to be slightly intmdcating. A good imjtation of tills very high-priced luxury can be produced as follows: Into a champagne or syphon soda bottle place a cube of fresh compressed yeast (if this cannot be procured two ounces of fresh yeast will answer the purpose) and three tablespoonfuls of bar sugar. (This may appear to be too much sugar, but considerable sweetening jg necessary to overcome the taste of the yeast). Fill the bottle with good, sweet milk, ancl if a champagne bottle is used, tie the cork securely. Lay the bottle down in a warm place for a day, then lay it in a cool place for four days before using. Should a syphon bottle be used, sufficient gas will generate in the -bottle to cause the Koumiss to flow like soda. 478 MADEIRA WINE. To forty gallons of prepared cider acld one-quarter pound of tartaric acid four gallons of spirits ancl three pounds of loaf sugar. Let it stand for te~ clays, draw it off carefully, fine it clown and then rack it again· into another cask. 479 MEAD. The following is a good recipe for mead : On twenty pounds of honey pour five gallons of boiling water; boil, and remove the scum as it rises; add one ounce of best hops, and boil for ten minutes; then put the liquor into a tub to cool; when all but cold add a little yeast spread upon a slice of toasted bread; let it stand in a warm r oom. When fermentation is set up, put the mixture into a cask, and fill up from time to time as the yeast runs out of the bunghole ; when the fermentation is finished, bung it down, leaving a peg-hole which can afterwards be closed, and in less t han a year it will be fit to bottle.