it is as well to keep a bottle or two to start with in some warmer place, and from time to time shake vigorously. With this treatment it should, in about 3 days, become sufficiently effervescent to spurt freely through a champagne tap, which must be used for drawing it off as required. Later on, when very frothy and acid it is more pleasant to drink if a little sweetened water (or milk and water) is first put into the glass. Shake the bottle, and hold it inverted well into the tumbler before turning the tap. Having made one lot of koumiss as above you can use some of that instead of buttermilk as a ferment for a second lot, and so on 5 or 6 times in succession; after which it will be found advisable to begin again as at first. Mare’s milk is the best for koumiss; then ass’s milk. Cow’s milk may be made more like them by adding a little sugar of milk (or even loaf sugar) with the hot water before fermenting. But perhaps the chief drawback to cow’s milk is that the cream separates permanently, whereas that of mare’s milk will remix. Hence use partially skimmed milk; for if there is much cream it only forms little lumps of butter, which are apt to clog the tap, or are left behind in the bottle.
Kwass.
—Kwass is a popular drink among the Russian population of Kunzews, prepared as follows: In a big kettle put from 13 to 15 quarts of water, and bring to a boil, and when in active ebullition pour in 500 grams of malt. Let boil for 20 minutes, remove from the fire, let cool down, and strain off. The liquid is now put into a clean keg or barrel, 30 grams (about an ounce) of best compressed yeast added along with about 600 grams (20 ounces) of sugar, and the cask is put in a warm place to ferment. As soon as bubbles of carbonic gas are detected on the surface of the liquid, it is a signal that the latter is ready for bottling. In each of the bottles, which should be strong and clean, put one big raisin, fill, cork, and wire down. The bottles should be placed on the side, and in the coolest place available—best, on ice. The liquor is ready for drinking in from 2 to 3 days, and is said to be most palatable.
“Braga.”
—Braga is a liquid of milky turbidity, resembling café au lait in color, and forming a considerable precipitate if left alone. When shaken it sparkles and a little gas escapes. Its taste is more or less acid, possessing a pleasant flavor.
About 35 parts of crushed millet, to which a little wheat flour is added, are placed in a large kettle. On this about 400 parts of water are poured. The mixture is stirred well and boiled for 3 hours. After settling for 1 hour the lost water is renewed and the boiling continued for another 10 hours. A viscous mass remains in the kettle, which substance is spread upon large tables to cool. After it is perfectly cool, it is stirred with water in a wooden trough and left to ferment for 8 hours. This pulp is sifted, mixed with a little water, and after an hour the braga is ready for sale. The taste is a little sweetish at first, but becomes more and more sourish in time. Fermentation begins only in the trough.
Winter Beverages:
Campchello.
—Thoroughly beat the yolks of 12 fresh eggs with 2 1/4 pounds finely powdered, refined sugar, the juice {118} of 3 lemons and 2 oranges, and 3 bottles of Grâves or other white wine, over the fire, until rising. Remove, and slowly beat 1 bottle of Jamaica rum with it.
Egg Wine.
—Vigorously beat 4 whole eggs and the yolks of 4 with 1/2 pound of fine sugar; next add 2 quarts of white wine and beat over a moderate fire until rising.
Bavaroise Au Cognac.
—Beat up the yolks of 8 eggs in 1 quart of good milk over the fire, until boiling, then quickly add 5 ounces of sugar and 1/8 quart of fine cognac.
Bavaroise Au Café.
—Heat 1 pint of strong coffee and 1 pint of milk, 5 ounces of sugar, and the yolks of 8 eggs, until boiling, then add 1/16 quart of Jamaica rum.
Carbonated Pineapple Champagne.—
| Plain syrup, 42° | 10 gallons |
| Essence of pineapple | 8 drachms |
| Tincture of lemon | 5 ounces |
| Carbonate of magnesia | 1 ounce |
| Liquid saffron | 2 1/2 ounces |
| Citric-acid solution | 30 ounces |
| Caramel | 2 1/2 ounces |
Filter before adding the citric-acid solution and limejuice. Use 2 ounces to each bottle.
A German Drink.
—To 100 parts of water add from 10 to 15 parts of sugar, dissolve and add to the syrup thus formed an aqueous extract of 0.8 parts of green or black tea. Add fresh beer or brewers’ yeast, put in a warm place and let ferment. When fermentation has progressed to a certain point the liquid is cleared, and then bottled, corked, and the corks tied down. The drink is said to be very pleasant.
Limejuice Cordial.
—Limejuice cordial that will keep good for any length of time may be made as follows: Sugar, 6 pounds; water, 4 pints; citric acid, 4 ounces; boric acid, 1/2 ounce. Dissolve by the aid of a gentle heat, and when cold add refined limejuice, 60 ounces; tincture of lemon peel, 4 ounces; water to make up to 2 gallons, and color with caramel.
Summer Drink.—
| Chopped ice | 2 tablespoonfuls |
| Chocolate syrup | 2 tablespoonfuls |
| Whipped cream | 3 tablespoonfuls |
| Milk | 1/2 cup |
| Carbonated water | 1/4 cup |
Shake or stir well before drinking. A tablespoonful of vanilla ice cream is a desirable addition. A plainer drink is made by combining the syrup, 3/4 cup of milk, and the ice, and shaking well.
American Champagne.
—Good cider (crab-apple cider is the best), 7 gallons; best fourth-proof brandy, 1 quart; genuine champagne wine, 5 pints; milk, 1 gallon; bitartrate of potassa, 2 ounces. Mix, let stand a short time; bottle while fermenting. An excellent imitation.
British Champagne.
—Loaf sugar, 56 pounds; brown sugar (pale), 48 pounds; water (warm), 45 gallons; white tartar, 4 ounces; mix, and at a proper temperature add yeast, 1 quart; and afterwards sweet cider, 5 gallons; bruised wild cherries, 14 or 15 ounces; pale spirits, 1 gallon; orris powder, 1/2 ounce. Bottle while fermenting.
Champagne Cider.
—Good pale cider, 1 hogshead; spirits, 3 gallons; sugar, 20 pounds; mix, and let it stand one fortnight; then fine with skimmed milk, 1/2 gallon; this will be very pale, and a similar article, when properly bottled and labeled, opens so briskly that even good judges have mistaken it for genuine champagne.
Beer:
Scotch Beer.
—Add 1 peck malt to 4 gallons of boiling water and let
