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DRINKS.
341
Dr.
Polubensky
gives
the
following
formula
for
fermenting
cow's
milk.
**
An
oak
.churn,
such
as
is
used
for
churning
butter,
has
a
bottle
of
fermented
cow's
or
mare's
milk,
five
days
old,
poured
into
it
in
the
morning.
A
tumbler
and
a
half
of
^varm
milk
(of
a
temperature
of
about
90°
Fahr.),
in
which
half
an ounce
of
cane,
still
better
milk,
sugar
has
been
dissolved,
and
a
bottle
of
skimmed
cow's
milk,
are
then
added.
"
The
addition
of
the
sugar
is
made
for
the
purpose
of
remedying
the
small
amount
of
lactine
in
cow's
milk;
the
water
is
added
to
make
the
milk,
which
is
rich
in
casein,
thinner,
and
thus
to
facilitate
its
agitation
and
emulsion.
Skim
milk
is
used
because
it
contains
less
fat,
an
excess
of
which
interferes
with
fermentation.
The
mixture
is
then
beaten
up
during
half
an
hour,
to
prevent
the
curdling
of
the
casein,
and
is
then
laid
aside
for
three
hours.
(This
is
effected
at
an
ordinary
room
temperature
of
60°
Fahr.)
*'
After
the
lapse
of
three
hours,
when
the
surface
of
the
mixture
is
covered
with a
film
(of
casein
and
fat
in
a
non-emulsioned
condition),
it
is
again
agitated
for
half
an
hour,
and
another
bottle
of
skim
milk
—
with
or
without
warm
water,
according
to
the
thickness
of
the
milk
—
is
added
;
the
whole
mass
is
again
.churned
for
an
hour
and
a
half,
or
longer,
until
the
casein
is
well
divided,
and
small
bubbles
appear
on
the
surface
of
the
fluid.
Then
the mixture,
having
stood
for
half
an
hour,
has
a
fresh
bottle
of
milk
added
to
it,
and
the
stirring
is
again
renewed,
with
short
intervals,
until
the
Koumiss
is
ready,
wjbich
usually
happens
by