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342
DRINKS.
lo
o'clock
p.m.,
if
its
preparation
was
commenced
at
8
a.m.
*'
The
approaching-
completion
of
the
Koumiss
is
known
by
a
thick
froth,
which
sometimes
rises
very
high,
forming
on
its
surface
;
while
the
full
completion
of
fermentation
is
recognised
by
a
falling
of
the
froth,
and
by
certain
signs
detectable
by
the
ear
and
hand
;
the
process
of
churning
becomes
easier,
and
the
splash
of
the
drops
during
agitation
presents
a
clearer
and
more
metallic
sound.
The
Koumiss
is
then
poured
into
Champagne
bottles,
well
corked,
and
left
for
the
night
at
a
room
temperature
of
from
60°
to
70°
Fahr.
Towards
morning,
the
Koumiss
is
quite
fit
for
use.
Left
in
bottle
till
the
next
day,
it
becomes
stronger,
but
is
still
drinkable
;
while,
if
placed
in
a
cold
room,
it
may
be
used
even
on
the
fifth
day.
"
In
order
that
the
preparation
of
Koumiss
may
be
carried
on
successfully,
it
will
be
necessary
to
put
aside
two
bottles
of
the
Koumiss
first
prepared,
and
to
keep
them
for
three
or
four
days,
so
as
always
to
have
a
bottle
of
four
days
old
Koumiss
in
store
for
fermenting
new
portions
of
milk,
and
of
replacing
the
used
bottles
by
new
ones."
This
seems
to
be
rather
a
lonof
method
of
makino-
Koumiss,
compared
to
that
given
by
Dr.
Wolff
of
Philadelphia,
which
is
excessively
simple.
**
Take
of
grape
sugar
\
oz.
;
dissolve
in
4
ozs.
of
water.
In
about
2
ozs.
of
milk
dissolve
20
grains
of
compressed
yeast,
or
else
well
washed
and
pressed
out
brewer's
yeast.
Mix
the
two
in
a
quart
Champagne
bottle,
which
is
to
be
filled
with
good
cow's
milk
to