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258
EXTRA
DRINKS.
493.
tnger
|)op.
Put
one
pound
of
lump-sugar,
one
ounce
of
pulverized
ginger,
one
ounce
of
cremor
tartari
in
five
quarts
of
boiling
water;
when
the
water
is
nearly
cold,
add
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
after
six
or
eight
hours.
494.
ffiloria.
The
French
are
very
fond
of
this
beverage.
Take
very
strong,
well-strained
coffee,
and
pour
it
over
half
a
cupful
of
sugar;
the
result
will
be
a
consistent
syrup;
in
the
mo-
ment
of
serving
pour
in
a
teaspoonful
of
brandy;
light
it,
and
extinguish
the
flame
after
a
few
seconds,
and
drink
the
gloria
as
hot
as
you
possibly
can.
495.
Ktw00.
This,
for
every
Russian
household,
necessary
national
bev-
erage,
which
is
also
used
for
different
soups
and
other
dishes,
is
manufactured
for
the
family
use
in
the
following
way:
Ten
pounds
of
rye
flour,
one
pound
of
malt,
and one
pound
of
buckwheat
flour
are
stirred
in
a tub
with
three
quarts
of
warm
water;
then pour
over
it
three
quarts
of
boiling
water;
after
half
an
hour
add
again
six
quarts
of
boiling
water,
and
repeat
this
in
half-hourly
intervals
three
times
more;
stir
the
flour
in
the
water
well;
let
it
get
cool,
cover,
and
let
it
stand
in
a
rather
warm
place;
the
following
day
you
thin
the
kvass
with
cold
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
bev-
erage
in
the
tub
for
the
next
souring;
the
thick
sediment
at
the
bottom
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:
Twenty
pounds
of
rye
flour,
and
as
much
malt
flour
are
stir-
red
with
cold
water,
and
kneaded
well
;
then
form
loaves
of
bread