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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.