70 / 158
Jl^t^mt
JWaJr
Wiim^
tation
has
ceased,
which
is
known
by
the
setthng
of
the
froth;
then
turn
it
into
a
keg
or
bottles,
and
keep
it
in
a
cool
place.
JUNIPER-BERRY
WINE
Take
four
and
one-half
gallons
of
cold
soft
water,
seven
pounds
Malaga
or
Smyrna
raisins,
two
and
one-quarter
quarts
juniper-
berries,
one-half
ounce
red
tartar,
one-half
handful
wormwood,
one-half
handful
sweet
marjoram,
one
pint
whiskey
or
more.
Fer-
ment
for
ten
or
twelve
days.
KOUMISS,
A
TARTAR
WINE
Take
a
quantity
of
fresh
mare's
milk,
add
to
it
one-sixth
part
water,
pour
the
mixture
into
a
wooden
bowl.
Use
as
a
ferment
one-
eighth
part
of
skimmed
milk;
but
at
any
future
preparation,
a
small
portion
of
old
koumiss
will
answer
better.
Cover
the
vessel
with
a
thick
cloth
and
set
in
a
moderately
warm
place
for
twenty-foiir
hours,
at the
end
of
which
time
the
milk
will
have
become
sour,
and
a
thick
substance
gathered
at
the
top.
Now,
with a
churn-staff,
beat
it
till
the
thick
substance
above
mentioned
be
blended
intimately
with
the
adjacent
fluid.
Leave
it
to
rest
twenty-four
hours
more;
after
which
pour
it
into
a
higher
and
nar-
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