. Diet in illness and convalescence. .), a corking - machine(price, fifty cents), a little tuitionin the professional manner of tyingcorks in bottles, a thermometer, afunnel, and a cold, dark place in acellar answering the purpose of abeer cave. In view of its explosivequality, a bottle of kumiss shouldnot be opened without a cham-pagne-tap. Fill a quart bottle about three-quarters full of fresh milk, and adda table-spoonful of fresh (brewers)^-;. lager-beer yeast, and a table-spoon-ful of sugar-syrup (the syrup ismade allowing three lumps ofsugar—little squares of loaf sugar—or a table-spoonf
. Diet in illness and convalescence. .), a corking - machine(price, fifty cents), a little tuitionin the professional manner of tyingcorks in bottles, a thermometer, afunnel, and a cold, dark place in acellar answering the purpose of abeer cave. In view of its explosivequality, a bottle of kumiss shouldnot be opened without a cham-pagne-tap. Fill a quart bottle about three-quarters full of fresh milk, and adda table-spoonful of fresh (brewers)^-;. lager-beer yeast, and a table-spoon-ful of sugar-syrup (the syrup ismade allowing three lumps ofsugar—little squares of loaf sugar—or a table-spoonful of granulat-ed white sugar, for each quart ofmilk; enough water to cover thesugar is added, and it is boiled acouple of minutes to make the syrup, not allowing itto candy); shake the bottle well for a full minute, tothoroughly mix all the ingredients, then fill it to with-in two or three inches of the top; shake again, toget all well mixed. Cork it with a cork a third of asize larger than the mouth of the bottle. The corks 32. CORK MACHINE BEVERAGES AND FOODS must have been previously soaked for two or threehours, immersed in hot water over a warm stove, whenthey become soft; they are then pushed through thecorking-machine (see cut) with a hammer—or, better,a wooden mallet; quite heavy and vigorous blowsof the mallet on the handle of the machine willnot break the bottle, as one might suppose. Thecorks are then tied. When this operation is all com-pleted, put the bottles in a standing position in aneven temperature of about 52° Fahr.,* where theyshould remain for two and a half clavs. Some closedcloset or cellar in winter, or a refrigerator in summer,will generally afford this temperature. This slow fer-mentation is desirable. At the end of the two daysto two days and a half, place the bottles on their sidesand on the stone floor of the darkest and coolest placein the cellar—or, in default of such place, in a refriger-ator. Many consider kumiss at its best when it is
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