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EXTRA DRINKS.
r45
493. ®ingcr
1}lop.
Put one pound of lump-sugar, one ounce of pulverized ginger,
one ounce of cremor t arta ri in five quarts of boiling water; when
the water is nea rly cold, a dd one ounce of pressed yeast, dissolved
in a little water; strain it into bottles; tie the cork with wire,
and you may use the beverage a fter six or eight hours.
li94.
®loria.
The French are very fo nd of this bevetage.
Take very strong, well-strained coffee, and pour it over half a
cupful of suga r; the result will be a consistent syrup; in the mo–
ment of serving pour in a t easpoonful of brandy; light it, and
extinguish the flame after a few seconds, and drink the gloria as
hot as you possibly can.
49 5. t1uass.
This, for every Russian household, necessary national bev–
erage, which is also qsed for different soups and other dishes, is
manufactured for the family use in the following way:
T e n pounds of rye flour, one pound of malt, and one pound
of buckwheat flour are stirred in a tub with three quarts of warm
wate r; then pour over it three quarts of boiling water; after half
an hour add again six quarts of boiling water, and re peat this
in half-hourly intervals three times more; stir the flour in the
water well; let it get cool, cover, and let it sta nd in a rather
warm place ; the following day you thin the kvass with
co~d
water;
put it in a cool place; let it thoroughly sour, and bottle. When
the kvass is nearly used up, leave a couple of quarts of the be\·–
erage in the tub for the next souring; the thick sedime nt at the
botto m is then thrown away, but it may be used on farms suc–
cessfully as food for the beasts of burden.
Another recipe is the following:
Twe nty pounds of rye flour, a nd as much malt flour are stit.
red with cold wa te r, and kneaded well ; then form loaves of bread