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EXTRA
DRINKS.
259
from
ten
to
twelve
pounds
each;
press
with
the
fingers
some
deep
holes
into
them;
pour
cold
water
into
these
holes;
place
the
loaves
in
a
very
hot
baking-oven,
and
bake
them
brownish
black;
leave
them
over night
in
the
oven;
break
forty
pounds
to
moderate-sized
pieces;
put
them
in
a
tub;
pour
fifty
to
sixty
quarts
of
boiling
water
over
them;
cover
the
pot
with
canton
flannel
and
a
wooden
lid
very
well,
and
let
soak
for
two
hours.
Pour
the
entire
quantity
into
a
cask,
the
bottom
of
which
is
covered
with
cross-laid
slats,
which
again
are
covered
by
straw
to
prevent
the
falling
through
of
the
bread
;
through
a
side-faucet
decant
the
kvass,
and
fill
it
again
into
the
cask;
repeat
this
a
few
times
to
clear
it
sufficiently; in
a
vessel
already
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
apple-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
apples,
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
let
the
kvass
ferment.
After
fermentation
bung
the
cask;
bottle
after
four
weeks;
add
to
each
bottle
a
handful
of
raisins;
cork,
and
seal,
and
let
them
lie
a
few
months
in
a
cellar;
cover
them
with
a
layer
of
sand.