Democratic Sentinel, Volume 5, Number 5, Rensselaer, Jasper County, 11 March 1881 — How to Make Koumiss. [ARTICLE]

How to Make Koumiss.

As soon as the cow is milked, take one champagne bottle of milk, and info this put one table-spoonful of white powdered sugar previously dissolved; add one table-spoonful of brewers’ or bakers’ yeast, and shake all thotongbly, but not sufficiently to produce butter. Set the bottle in a warm where the temperature will be from 8 to 14 degrees Reaumur, and let it ferment. It is difficult to describe its appearance when ready for use, but this will usually occur in two or three days. The qjjrk must be well tied in to prevent it being thrown out by the fermenting liquor. The next making of koumiss may be prepared from the first when it is four or

five days old. One-third of a bottle of the old koumiss may be added to twothirds of the new or fresh milk. Before drinking, shake the bottle well. —New York Sun. ___