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EXTRA DRI NKS.
from ten to twelve pounds each; press with th e fin ge rs some deep
holes into them; pour cold water into these holes; place the
loaves in a very hot baking-ove n, a nd hake them brownish
black; leave them over nig ht in th e ove n; break forty pounds to
moderate-sized pieces; put the m in a tub; pour fifty to sixty
quarts of boiling wate r over them ; cover the pot with canton
flannel and a wooden lid very well, and let soak for two hours.
P our the entire quantity into a cask, the bottom of which is
covered with cross-laid slats, which aga in a re covered by straw
to prevent the falling throug h of the bread; th ro ug h a side-faucet
decant the kvass, and fill it aga in into the cask; repeat this a
few times to clear it sufficiently; in a vessel a lready soured it
need stay for only twenty-four hours, but in a new cask it must
stand for a few days until it is sufficiently sour.
Besides this bread-kvass, this beverage may be made also from
fruits: so you may make apple-kvass by rowing a pple-slices and
whole pears on strings, and drying them in the sun; in a cask of
about fifteen gallons you put twenty-four quarts of dried a pples,
and as many dried pears, and fill the cask with boiled but cooled–
off water; let it stand for three days on a rather warm place; then
bring it into the cellar; cover the bung-hole with canvas, and Jet
the kvass ferment. After fermentation bung the cask; bottle
after four weeks; add to each bottle a ha ndful of ra isins; cork,
and seal, a nd let them lie a few months in a cellar; cover them
with a layer of sand.