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Classic
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page 419
KOUMISS.
Koumiss is prepared by dissolving four ounces of white sugar in one gallon of
skimmed milk, and placing in bottles of the capacity of one quart; add two
ounces of bakers' yeast, or a cake of compressed yeast to each bottle. Cork and
tie securely, set in a warm place until fermentation is well under way, and lay
the bottles on their sides in a cool cellar. In three days, fermentation will
have progressed sufficiently to permit the koumiss to be in good condition.
PINEAPPLE VINEGAR.
Cover sliced pine-apples with pure cider vinegar; let them stand three or four
days, then mash and strain through a cloth as long as it runs clear; to every
three quarts of juice add five pounds of sugar.
Boil it all together about ten minutes, skim carefully until nothing rises to
the surface, take from the fire; when cool, bottle it. Blackberries and
raspberries, and, in fact, any kind of highly flavored fruit, is fine; a
tablespoonful in a glass of ice-cold water, to drink in warm weather.
RASPBERRY VINEGAR. No. 1.
Put a quart of raspberries into a suitable dish, pour over them a quart of good
vinegar, let it stand twenty-four hours, then strain through a flannel bag, and
pour this liquor on another quart of berries; do this for three or four days
successively, and strain it; make it very sweet with loaf sugar; bottle, and
seal it.
RASPBERRY VINEGAR. No. 2.
Turn over a quart of ripe raspberries, mashed, a quart of good cider vinegar,
add one pound of white sugar; mix well, then let stand in the sun four hours.
Strain it, squeeze out the juice, and put in a pint of good brandy. Seal it up
in bottles, air tight, and lay them on their sides in the cellar; cover them
with sawdust. When used, pour two tablespoonfuls to a tumblerful of ice-water.
Fine.
HOME-MADE TABLE VINEGAR.
Put in an open cask four gallons of warm rain-water, one gallon of common
molasses, and two quarts of yeast; cover the top with thin muslin and leave it
in the sun, covering it up at night and when it rains. In three or four weeks it
will be good vinegar. If cider can be used in place of rain-water the vinegar
will make much sooner--will not take over a week to make a very sharp vinegar.
Excellent, for pickling purposes.
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