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336
DRINKS.
the
sides
of
the
vessel,
to
raise
a
orood
froth.
Let
it
it
stand
an
hour,
and
it
will
be
fit
for
use.
The
pro-
portion
of
milk,
or
of
sugar,
will
depend
upon
the
taste
of
the
drinker,
who
will,
after
a
trial
or
two,
be
able
to
make
a
delightful
beverage.
Cider
may
be used
in-
stead
of
malt
liquor
for
those
who
object
to
the
alco-
holic
strength
of
the
ale,
or
a
bottle
of
wine."
The
Dutch,
who
are
naturally
a
pastoral
people,
make
a
syllabub of
milk,
sugar,
etc.,
which
they
call
Slemp
;
but
this
rustic
delicacy
has
died
out
owing
to
the
universal
use
of
tea
and
coffee.
Curds
and
whey
used
to
be
much
drank,
and
white
wine
whey
is
not
to
be
despised
when
one
has
a
very
heavy
cold
—
but,
of
course,
it
can
only
be
drank
by
the
wicked
and
in-
temperate
;
good
people
confining
themselves
to
hot
milk,
or
treacle
posset,
either
of
which
served
the
pur-
pose
nearly
as
well.
So,
also,
the
unregenerate
have
the
sol9,ce
of
rum
and
milk
in
the
early
morning.
We
have
now
exhausted
all
the
milk
drinks
we
know
of,
except
"
Koumiss,"
which,
although
as
old
as
the
hills,
is
of
very
modern
introduction
into
civilization,
and
comes
to
us
heralded
by
a
fanfare
of
medical
trumpets
as
2i
panacea
for
many
evils
which
the
human
body
has
to
bear,
especially
consumption;
but
Koumiss
is
decidedly
alcoholic.
As
a
drink
made
from
mare's
milk,
it
has
been
known
for
centuries
to
the
Tartars,
Khurgese,
and
Cal-
mucks
of
the
Russian
Steppes,
and
Central
and
South
Western
Asia.
Perhaps
the
first
mention
of
it
may
be
found
the
Ip
ai
of
Annals
y
published
at
St.
Peters-
burg,
1
87
1.
"In
1
182,
Prince
Igor
Seversky
was