71 / 158
I^oine
il»^5e
Wiintu
rower
vessel
resembling
a churn,
where
the
agitation
must
be
repeated
as
before.
In
this
state
it
is
called
koumiss.
The
taste
should
be
a
pleasant
mixture
of
sweet
and
sour.
It
should
always
be
well
shaken
before
used.
KOUMISS
Heat
four
cups
milk;
cool;
when
luke-
warm,
add
one-fourth
yeast
cake
dissolved
in
one-fourth
cup
lukewarm
water,
and
two
tablespoons
sugar.
Pour
into
bottles
with
patent
stoppers,
fill
two-thirds
full,
cork
tightly.
Shake;
let
stand
in
kitchen
six
hours,
then
on
ice
for
twenty-four
hours;
serve
ice
cold.
TO
MAKE
LEMON
WINE
Take
six
large
lemons,
pare
off
the
rind,
and
squeeze
out
the
juice;
steep
the
rind
in
the
juice,
and
put
to
it
one
quart
of
brandy.
Let
it
stand
in
an
earthen
pot
close
stopped
three
days,
then
squeeze
six
more,
and mix
with
two
quarts
of
water,
and
as
much
sugar
as
will
sweeten
the
whole.
Boil
the
water,
lemons,
and
sugar
together,
letting
it
stand
till
it
is
cool;
then
add
one
quart
of
white
vvine,
and
the
other
lemon
and
brandy,
and
mix
them
together,
and
run
it
through
a
flannel
bag
into
some
vessel.
Let
it
stand
71