Chapter I: II III IV (3)

The usual form of chloride-of-silver battery consists of a sealed cell containing a zinc electrode, the two being generally separated by some form of porous septum. Around the platinum or silver electrode is cast a quantity of silver chloride. This is melted and generally poured into molds surrounding the metallic electrode. The exciting fluid is either a solution of ammonium chloride, caustic potassa, or soda, or zinc sulphate. As ordinarily constructed, these cells contain a paste of the electrolyte, and are sealed up hermetically in glass or hard-rubber receptacles.

II.—The following formula is said to yield a serviceable filling for dry batteries:

Charcoal 3 ounces Graphite 1 ounce Manganese dioxide 3 ounces Calcium hydrate 1 ounce Arsenic acid 1 ounce Glucose mixed with dextrine or starch 1 ounce

Intimately mix, and then work into a paste of proper consistency with a saturated solution of sodium and ammonium chlorides containing one-tenth of its volume of a mercury-bichloride solution and an equal volume of hydrochloric acid. Add the fluid gradually, and well work up the mass.

III.—Calcium chloride, crystallized 30 parts
Calcium chloride, granulated 30 parts
Ammonium sulphate 15 parts
Zinc sulphate 25 parts

«Solutions for Batteries.»—The almost exclusively employed solution of sal ammoniac (ammonium chloride) presents the drawback that the zinc rods, glasses, etc., after a short use, become covered with a fine, yellow, very difficultly soluble, basic zinc salt, whereby the generation of the electric current is impaired, and finally arrested altogether. This evil may be remedied by an admixture of cane sugar. For a battery of ordinary size about 20 to 25 grams of sugar, dissolved in warm water, is sufficient per 50 to 60 grams of sal ammoniac. After prolonged use only large crystals (of a zinc saccharate) form, which, however, become attached only to the zinc rod in a few places, having very little disadvantageous effect upon the action of the batteries and being easy to remove, owing to their ready solubility.

BAUDOIN METAL: See Alloys.

«BAY RUM.»

I.—Oil of bay 1 drachm
Alcohol 18 ounces
Water 18 ounces

Mix and filter through magnesia.

II.—Bay-leaf otto 1/2 ounce
Magnesium carbonate 1/2 ounce
Jamaica rum 2 pints
Alcohol 3 pints
Water 3 pints

Triturate the otto with the magnesium carbonate, gradually adding the other ingredients, previously mixed, and filter. If the rum employed contains sufficient sugar or mucilaginous matter to cause any stickiness to be felt on the skin, rectification will be necessary.

BEAR FAT: See Fats.

BEARING LUBRICANT: See Lubricants.

BEARING METAL: See Babbitt Metal, Bearing Metal, and Phosphor Bronze, under Alloys.

BEDBUG DESTROYERS: See Insecticides.

«BEEF, IRON, AND WINE.»

Extract of beef 512 grains Detannated sherry wine 26 ounces Alcohol 4 ounces Citrate of iron and ammonia 256 grains Simple sirup 12 ounces {105} Tincture of orange 2 ounces Tincture of cardamom co. 1 ounce Citric acid 10 grains Water, enough to make 4 pints

Let stand 24 hours, agitate frequently, and filter. See that the orange is fresh.

BEEF PEPTONOIDS: See Peptonoids.

BEEF PRESERVATIVES: See Foods.

BEEF TEA: See Beverages.

BEERS, ALCOHOL IN: See Alcohol.

BEER, GINGER, HOP-BITTER, SCOTCH, AND SPRUCE: See Beverages.

«BEER, RESTORATION OF SPOILED.»

I.—Powdered chalk is poured into the cask and allowed to remain in the beer until completely precipitated.

II.—The liquor of boiled raisins may be poured into the beer, with the result that the sour taste of the beer is disguised.

III.—A small quantity of a solution of potash will remove the sour taste of beer. Too much potash must not be added; otherwise the stomach will suffer. Beer thus restored will not keep long.

IV.—If the beer is not completely spoiled it may be restored by the addition of coarsely powdered charcoal.

V.—If the addition of any of the above-mentioned substances should affect the taste of the beer, a little powdered zingiber may be used to advantage. Syrup or molasses may also be employed.

«BEES, FOUL BROOD IN.»

“Foul brood” is a contagious disease to which bees are subject. It is caused by bacteria and its presence may be known by the bees becoming languid. Dark, stringy, and elastic masses are found in the bottom of the cells, while the caps are sunken or irregularly punctured. Frequently the disease is said to be accompanied by a peculiar offensive odor. Prompt removal of diseased colonies, their transfer to clean and thoroughly disinfected hives, and feeding on antiseptically treated honey or syrup are the means taken for the prevention and cure of the disease. The antiseptics used are salicylic acid, carbolic acid, or formic acid. Spraying the brood with any one of these remedies in a solution and feeding with a honey or syrup medicated with them will usually be all that is required by way of treatment. It is also said that access to salt water is important for the health of bees.

BEETLE POWDER: See Insecticides.

BELL METAL: See Alloys.

BELLADONNA, ANTIDOTES TO: See Antidotes and Atropine.

«BELT PASTES FOR INCREASING ADHESION.»

I.—Tallow 50 parts
Caster oil, crude 20 parts
Fish oil 20 parts
Colophony 10 parts

Melt on a moderate fire and stir until the mass cools.

II.—Melt 250 parts of gum elastic with 250 parts of oil of turpentine in an iron, well-closed crucible at 122° F. (caution!) and mix well with 200 parts of colophony. After further melting add 200 parts of yellow wax and stir carefully. Melt in 750 parts of heated train oil, 250 parts of tallow, and to this add, with constant stirring, the first mixture when the latter is still warm, and let cool slowly with stirring. This grease is intended for cotton belts.

III.—Gutta-percha 40 parts
Rosin 10 parts
Asphalt 15 parts
Petroleum 60 parts

Heat in a glass vessel on the water bath for a few hours, until a uniform solution is obtained. Let cool and add 15 parts of carbon disulphide and allow the mixture to stand, shaking it frequently.

_Directions for Use._—The leather belts to be cemented should first be roughened at the joints, and after the cement has been applied they should be subjected to a strong pressure between warm rollers, whereupon they will adhere together with much tenacity.

«Preservation of Belts.»—In a well-covered iron vessel heat at a temperature of 50° C. (152° F.) 1 part by weight of caoutchouc, cut in small pieces, with 1 part by weight of rectified turpentine. When the caoutchouc is dissolved add 0.8 part of colophony, stir until this is dissolved, and add to the mixture 0.1 part of yellow wax. Into another vessel of suitable size pour 3 parts of fish oil, add 1 part of tallow, and heat the mixture until the tallow is melted; then pour on the contents of the first vessel, constantly stirring—an operation to be continued until the matter is cooled and congealed. This grease is to be rubbed {106} on the inside of the belts from time to time, while they are in use. The belts run easily and do not slip. The grease may also serve for improving old belts. For this purpose the grease should be rubbed on both sides in a warm place. A first layer is allowed to soak in, and another applied.

«To Make a Belt Pull.»—Hold a piece of tar soap on the inside of the belt while it is running.

BELT CEMENT: See Adhesives.

BELT GLUE: See Adhesives.

BELT LUBRICANT: See Lubricants.

BÉNÉDICTINE: See Wines and Liquors.

«Benzine»

«Benzine, to Color Green.»—Probably the simplest and cheapest as well as the best method of coloring benzine green is to dissolve in it sufficient oil soluble aniline green of the desired tint to give the required shade.

«Purification of Benzine.»—Ill-smelling benzine, mixed with about 1 to 2 per cent of its weight of free fatty acid, will dissolve therein. One-fourth per cent of tannin is added and all is mixed well. Enough potash or soda lye, or even lime milk, is added until the fatty acids are saponified, and the tannic acid is neutralized, shaking repeatedly. After a while the milky liquid separates into two layers, viz., a salty, soapy, mud-sediment and clear, colorless, and almost odorless benzine above. This benzine, filtered, may be employed for many technical purposes, but gives an excellent, pure product upon a second distillation.

Fatty acid from tallow, olive oil, or other fats may be used, but care should be taken that they have as slight an odor of rancid fat as possible. The so-called elaine or olein—more correctly oleic acid—of the candle factories may likewise be employed, but it should first be agitated with a 1/10-per-cent soda solution to get rid of the bad-smelling fatty acids, especially the butyric acid.

«The Prevention of the Inflammability of Benzine.»—A mixture of 9 volumes tetrachloride and 1 volume of benzine is practicably inflammable. The flame is soon extinguished by itself.

«Substitute for Benzine as a Cleansing Agent.»—

I.—Chloroform 75 parts
Ether 75 parts
Alcohol 600 parts
Decoction of quillaya bark 22,500 parts

Mix.

II.—Acetic ether, technically pure 10 parts
Amyl acetate 10 parts
Ammonia water 10 parts
Alcohol dilute 70 parts

Mix.

III.—Acetone 1 part
Ammonia water 1 part
Alcohol dilute 1 part

Mix.

«Deodorizing Benzine.»—

I.—Benzine 20 ounces
Oil of lavender 1 fluidrachm
Potassium dichromate 1 ounce
Sulphuric acid 1 fluidounce
Water 20 fluidounces

Dissolve the dichromate in the water, add the acid and, when the solution is cold, the benzine. Shake every hour during the day, allow to stand all night, decant the benzine, wash with a pint of water and again decant, then add the oil of lavender.

II.—First add to the benzine 1 to 2 per cent of oleic acid, which dissolves. Then about a quarter of 1 per cent of tannin is incorporated by shaking. A sufficient quantity of caustic potassa solution, or milk of lime, to combine with the acids is then well shaken into the mixture, and the whole allowed to stand. The benzine rises to the top of the watery fluid, sufficiently deodorized and decolorized for practical purposes.

III.—To 1,750 parts of water add 250 parts of sulphuric acid, and when it has cooled down add 30 parts of potassium permanganate and let dissolve. Add this solution to 4,500 parts of benzine, stir well together, and set aside for 24 hours. Now decant the benzine and to it add a solution of 7 1/2 parts of potassium permanganate and 15 parts of sodium hydrate in 1,000 parts of water, and agitate the substances well together. Let stand until the benzine separates, then draw off.

IV.—Dissolve 3 parts of litharge and 18 parts of sodium hydrate in 40 parts of water. Add this to 200–250 parts of benzine and agitate well together for two minutes, then let settle and draw off the benzine. Rinse the latter by agitating {107} it with plenty of clear water, let settle, draw off the benzine, and, if necessary, repeat the operation.

BENZINE, CLEANING WITH: See Cleaning Preparations and Methods, under Miscellaneous Methods.

BENZOIC ACID IN FOOD: See Food.

BENZOIN SOAP: See Soap.

«BENZOPARAL:»

A neutral, bland, oily preparation of benzoin, useful for applying various antiseptics by the aid of an atomizer, nebulizer, or vaporizer. Can be used plain or in combination with other easily dissolved medicinals.

Paraffine, liquid 16 ounces Gum benzoin 1 ounce

Digest on a sand bath for a half hour and filter.

«Beverages»

«GINGER ALE AND GINGER BEER:»

«Old-Fashioned Ginger Beer.»—

Lemons, large and sound 6 only Ginger, bruised 3 ounces Sugar 6 cups Yeast, compressed 1/4 cake Boiling water 4 gallons Water enough

Slice the lemons into a large earthenware vessel, removing the seed. Add the ginger, sugar, and water. When the mixture has cooled to lukewarmness, add the yeast, first diffused in a little water. Cover the vessel with a piece of cheese cloth, and let the beer stand 24 hours. At the end of that time strain and bottle it. Cork securely, but not so tightly that the bottles would break before the corks would fly out, and keep in a cool place.

«Ginger Beer.»—Honey gives the beverage a peculiar softness and, from not having fermented with yeast, is the less violent in its action when opened. Ingredients: White sugar, 1/4 pound; honey, 1/4 pound; bruised ginger, 5 ounces; juice of sufficient lemons to suit the taste; water, 4 1/2 gallons. Boil the ginger in 3 quarts of the water for half an hour, then add the ginger, lemon juice, and honey, with the remainder of the water; then strain through a cloth; when cold, add the quarter of the white of an egg and a teaspoonful of essence of lemon. Let the whole stand for four days before bottling. This quantity will make a hundred bottles.

«Ginger Beer without Yeast.»—

Ginger, bruised 1 1/2 pounds Sugar 20 pounds Lemons 1 dozen Honey 1 pound Water enough

Boil the ginger in 3 gallons of water for half an hour; add the sugar, the lemons (bruised and sliced), the honey, and 17 gallons of water. Strain and, after three or four days, bottle.

«Package Pop.»—

Cream of tartar 3 ounces Ginger, bruised 1 ounce Sugar 24 ounces Citric acid 2 drachms

Put up in a package, and direct that it be shaken in 1 1/2 gallons of boiling water, strained when cooled, fermented with 1 ounce of yeast, and bottled.

«Ginger-Ale Extract.»—

I.—Jamaica ginger, coarse powder 4 ounces
Mace, powder 1/2 ounce
Canada snakeroot, coarse powder 60 grains
Oil of lemon 1 fluidrachm
Alcohol 12 fluidounces
Water 4 fluidounces
Magnesium carbonate or purified talcum 1 av. ounce

Mix the first four ingredients, and make 16 fluidounces of tincture with the alcohol and water, by percolation. Dissolve the oil of lemon in a small quantity of alcohol, rub with magnesia or talcum, add gradually with constant trituration the tincture, and filter. The extract may be fortified by adding 4 avoirdupois ounces of powdered grains of paradise to the ginger, etc., of the above before extraction with alcohol and water.

II.—Capsicum, coarse powder 8 ounces
Water 6 pints
Essence of ginger 8 fluidounces
Diluted alcohol 7 fluidounces
Vanilla extract 2 fluidounces
Oil of lemon 20 drops
Caramel 1 fluidounce

Boil the capsicum with water for three hours, occasionally replacing the water lost by evaporation; filter, concentrate the filtrate on a hot water bath to the consistency of a thin extract, add the remaining ingredients, and filter. {108}

III.—Jamaica ginger, ground 12 ounces
Lemon peel, fresh, cut fine 2 ounces
Capsicum, powder 1 ounce
Calcined magnesia 1 ounce
Alcohol sufficient
Water sufficient

Extract the mixed ginger and capsicum by percolation so as to obtain 16 fluidounces of water, set the mixture aside for 24 hours, shaking vigorously from time to time, then filter, and pass through the filter enough of a mixture of 2 volumes of alcohol and 1 of water to make the filtrate measure 32 fluidounces. In the latter macerate the lemon peel for 7 days, and again filter.

«Ginger Beer.»—

Brown sugar 2 pounds Boiling water 2 gallons Cream of tartar 1 ounce Bruised ginger root 2 ounces

Infuse the ginger in the boiling water, add the sugar and cream of tartar; when lukewarm strain; then add half pint good yeast. Let it stand all night, then bottle; one lemon and the white of an egg may be added to fine it.

«Lemon Beer.»—

Boiling water 1 gallon Lemon, sliced 1 Ginger, bruised 1 ounce Yeast 1 teacupful Sugar 1 pound

Let it stand 12 to 20 hours, and it is ready to be bottled.

«Hop Beer.»—

Water 5 quarts Hops 6 ounces

Boil 3 hours, strain the liquor, add:

Water 5 quarts Bruised ginger 4 ounces

and boil a little longer, strain, and add 4 pounds of sugar, and when milk-warm, 1 pint of yeast. Let it ferment; in 24 hours it is ready for bottling.

«Œnanthic Ether as a Flavoring for Ginger Ale.»—A fruity, vinous bouquet and delightful flavor are produced by the presence of œnanthic ether or brandy flavor in ginger ale. This ether throws off a rich, pungent, vinous odor, and gives a smoothness very agreeable to any liquor or beverage of which it forms a part. It is a favorite with “brandy sophisticators.” Add a few drops of the ether (previously dissolved in eight times its bulk of Cologne spirit) to the ginger-ale syrup just before bottling.

«Soluble Extract of Ginger Ale.»—Of the following three formulas the first is intended for soda-fountain use, the second is a “cheap” extract for the bottlers who want a one-ounce-to-the-gallon extract, and the third is a bottlers’ extract to be used in the proportion of three ounces to a gallon of syrup. This latter is a most satisfactory extract and has been sold with most creditable results, both as to clearness of the finished ginger ale and delicacy of flavor.

It will be noted that in these formulas oleoresin of ginger is used in addition to the powdered root. Those who do not mind the additional expense might use one-fourth of the same quantity of volatile oil of ginger instead. This should develop an excellent flavor, since the oil is approximately sixteen times as strong as the oleoresin, and has the additional advantage of being free from resinous extractive.

The following are the formulas:

I.—(To be used in the proportion of 4 ounces of extract to 1 gallon of syrup.)

Jamaica ginger, in fine powder 8 pounds Capsicum, in fine powder 6 ounces Alcohol, a sufficient quantity.

Mix the powders intimately, moisten them with a sufficient quantity of alcohol, and set aside for 4 hours. Pack in a cylindrical percolator and percolate with alcohol until 10 pints of percolate have resulted. Place the percolate in a bottle of the capacity of 16 pints, and add to it 2 fluidrachms of oleoresin of ginger; shake, add 2 1/2 pounds of finely powdered pumice stone, and agitate thoroughly at intervals of one-half hour for 12 hours. Then add 14 pints of water in quantities of 1 pint at each addition, shaking briskly meanwhile. This part of the operation is most important. Set the mixture aside for 24 hours, agitating it strongly every hour or so during that period. Then take

Oil of lemon 1 1/2 fluidounces Oil of rose (or geranium) 3 fluidrachms Oil of bergamot 2 fluidrachms {109} Oil of cinnamon 3 fluidrachms Magnesium carbonate 3 fluidounces

Rub the oils with the magnesia in a large mortar and add 9 ounces of the clear portion of the ginger mixture to which have been previously added 2 ounces of alcohol, and continue trituration, rinsing out the mortar with the ginger mixture. Pass the ginger mixture through a double filter and add through the filter the mixture of oils and magnesia; finally pass enough water through the filter to make the resulting product measure 24 pints, or 3 gallons. If the operator should desire an extract of more or less pungency, he may obtain his desired effect by increasing or decreasing the quantity of powdered capsicum in the formula.

II.—(To be used in the proportion of 1 ounce to 1 gallon of syrup.)

Ginger, in moderately fine powder 6 pounds Capsicum, in fine powder 2 1/2 pounds Alcohol, a sufficient quantity.

Mix, moisten the powder with 3 pints of alcohol, and set aside in a suitable vessel for 4 hours. Then pack the powder firmly in a cylindrical percolator, and percolate until 6 pints of extract are obtained. Set this mixture aside and label Percolate No. 1, and continue the percolation with 1 1/2 pints of alcohol mixed with 1 1/2 pints of water. Set the resultant tincture aside, and label Percolate No. 2.

Take oleoresin ginger 5 fluid ounces and add to Percolate No. 1. Then take:

Oil of lemon 1 1/2 fluidounces Oil of cinnamon 1 fluidounce Oil of geranium 1/2 fluidounce Magnesium carbonate 8 ounces

Triturate the oils with the magnesia, add gradually Percolate No. 2, and set aside. Then place Percolate No. 1 in a large bottle, add 3 1/4 pounds of finely powdered pumice stone, and shake at intervals of half an hour for six hours. This being completed, add the mixture of oils, and later 10 pints of water, in quantities of 1/2 a pint at a time, shaking vigorously after each solution. Let the mixture stand for 24 hours, shaking it at intervals, and then pass it through a double filter. Finally add enough water through the filter to make the product measure 24 pints, or 3 gallons.

III.—(To be used in proportion of 3 ounces to 1 gallon of syrup.)

Ginger, in moderately fine powder 8 pounds Capsicum, in moderately fine powder 2 pounds Alcohol, q. s.

Mix, moisten with alcohol, and set aside as in the preceding formula; then percolate with alcohol until 10 pints of extract are obtained. To this add oleoresin of ginger 3 drachms, and place in a large bottle. Add 2 1/2 pounds of powdered pumice stone, and shake as directed for formula No. 1. Then add 14 pints of water, in quantities of 1 pint at a time, shaking vigorously after each addition. Set the mixture aside for 24 hours, shaking at intervals. Then take:

Oil of lemon 1 1/2 fluidounces Oil of geranium 1/2 fluidounce Oil of cinnamon 3 fluidrachms Magnesia carbonate 3 ounces

Rub these in a mortar with the magnesia, and add 9 ounces of the clear portion of the ginger mixture mixed with 2 ounces of alcohol, rubbing the mixture until it becomes smooth. Prepare a double filter, and filter the ginger mixture, adding through the filter the mixture of oils and magnesia. Finally add enough water through the filter to make the final product measure 24 pints, or 3 gallons.

If these formulas are properly manipulated the extracts should keep for a reasonable length of time without a precipitate. If, however, a precipitate occur after the extract has stood for a week, it should be refiltered.

«LEMONADES:»

«Lemonade Preparations for the Sick.»—I.—Strawberry Lemonade: Citric acid, 6 parts; water, 100 parts; sugar, 450 parts; strawberry syrup, 600 parts; cherry syrup, 300 parts; claret, 450 parts; aromatic tincture, ad lib.

II.—Lemonade Powder: Sodium bicarbonate, 65; tartaric acid, 60; sugar, 125; lemon oil, 12 drops.

III.—Lemonade juice: Sugar syrup, 200; tartaric acid, 15; distilled water, 100; lemon oil, 3; tincture of vanilla, 6 drops.

IV.—Lemonade Lozenges: Tartaric acid, 10; sugar, 30; gum arabic, 2; powdered starch, 0.5; lemon oil, 6 drops; tincture of vanilla, 25 drops; and sufficient diluted spirit of wine so that 30 lozenges can be made with it.

«Lemonade for Diabetics.»—The following is said to be useful for assuaging the thirst of diabetics: {110}

Citric acid 1 part Glycerine 50 parts Cognac 50 parts Distilled water 500 parts

«Hot Lemonade.»—Take 2 large, fresh lemons, and wash them clean with cold water. Roll them until soft; then divide each into halves, and use a lemon-squeezer or reamer to express the juice into a small pitcher. Remove all the seeds from the juice, to which add 4 or more tablespoonfuls of white sugar, according to taste. A pint of boiling water is now added, and the mixture stirred until the sugar is dissolved. The beverage is very effective in producing perspiration, and should be drunk while hot. The same formula may be used for making cold lemonade, by substituting ice water for the hot water, and adding a piece of lemon peel. If desired, a weaker lemonade may be made by using more water.

«Lemonades, Lemon and Sour Drinks for Soda-Water Fountains.»—Plain Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls; filtered water, sufficient; shaved ice, sufficient.

Mix and shake well. Garnish with fruit, and serve with both spoon and straws.

Huyler’s Lemonade.—Juice of 1 lemon; simple syrup, 2 ounces; soda water, sufficient. Dress with sliced pineapple, and serve with straws. In mixing, do not shake, but stir with a spoon.

Pineapple Lemonade.—Juice of 1 lemon; pineapple syrup, 2 ounces; soda water, sufficient. Dress with fruit. Serve with straws.

Seltzer Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls. Fill with seltzer. Dress with sliced lemon.

Apollinaris Lemonade.—The same as seltzer, substituting apollinaris water for seltzer.

Limeade.—Juice of 1 lime; pulverized sugar, 2 teaspoonfuls; water, sufficient. Where fresh limes are not obtainable, use bottled lime juice.

Orangeade.—Juice of 1 orange; pulverized sugar, 2 teaspoonfuls; water, sufficient; shaved ice, sufficient. Dress with sliced orange and cherries. Serve with straws.

Seltzer and Lemon.—Juice of 1 lemon; seltzer, sufficient. Serve in a small glass.

Claret Lemonade.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls. Make lemonade, pour into a glass containing shaved ice until the glass lacks about one inch of being full. Pour in sufficient claret to fill the glass. Dress with cherries and sliced pineapple.

Claret Punch.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls; claret wine, 2 ounces; shaved ice, sufficient. Serve in small glass. Dress with sliced lemon, and fruit in season. Bright red cherries and plums make attractive garnishings.

Raspberry Lemonade.—I.—Juice of 1 lemon; 3 teaspoonfuls powdered sugar; 1 tablespoonful raspberry juice; shaved ice; plain water; shake.

II.—Juice of 1 lemon; 2 teaspoonfuls powdered sugar; 1/2 ounce raspberry syrup; shaved ice; water; shake.

Banjo Sour.—Pare a lemon, cut it in two, add a large tablespoonful of sugar, then thoroughly muddle it; add the white of an egg; an ounce of sloe gin; 3 or 4 dashes of abricotine; shake well; strain into a goblet or fizz glass, and fill balance with soda; decorate with a slice of pineapple and cherry.

Orgeat Punch.—Orgeat syrup, 12 drachms; brandy, 1 ounce; juice of 1 lemon.

Granola.—Orange syrup, 1 ounce; grape syrup, 1 ounce; juice of 1/2 lemon; shaved ice, q. s. Serve with straws. Dress with sliced lemon or pineapple.

American Lemonade.—One ounce orange syrup; 1 ounce lemon syrup; 1 teaspoonful powdered sugar; 1 dash acid-phosphate solution; 1/3 glass shaved ice. Fill with coarse stream. Add slice of orange, and run two straws through it.

Old-Fashioned Lemonade.—Put in a freezer and freeze almost hard, then add the fruits, and freeze very hard. Serve in a silver sherbet cup.

“Ping Pong” Frappé.—Grape juice, unfermented, 1 quart; port wine (California), 1/2 pint; lemon syrup, 12 ounces; pineapple syrup, 2 ounces; orange syrup, 4 ounces; Bénédictine cordial, 4 ounces; sugar, 1 pound.

Dissolve sugar in grape juice and put in wine; add the syrup and cordial; serve from a punch bowl, with ladle, into 12-ounce narrow lemonade glass and fill with solid stream; garnish with slice of orange and pineapple, and serve with straw.

Orange Frappé.—Glass half full of fine ice; tablespoonful powdered sugar; 1/2 ounce orange syrup; 2 dashes lemon syrup; dash prepared raspberry; 1/4 ounce {111} acid-phosphate solution. Fill with soda and stir well; strain into a mineral glass and serve.

«Hot Lemonades.»—

I.—Lemon essence 4 fluidrachms
Solution of citric acid 1 fluidounce
Syrup, enough to make 32 fluidounces

In serving, draw 2 1/2 fluidounces of the syrup into an 8-ounce mug, fill with hot water, and serve with a spoon.

II.—Lemon 1
Alcohol 1 fluidounce
Solution of citric acid 2 fluidrachms
Sugar 20 av. ounces
Water 20 fluidounces
White of 1 egg

Grate the peel of the lemon, macerate with the alcohol for a day; express; also express the lemon, mix the two, add the sugar and water, dissolve by agitation, and add the solution of citric acid and the white of egg, the latter first beaten to a froth. Serve like the preceding.

«Egg Lemonade.»—I.—Break 1 egg into a soda glass, add 1 1/4 ounces lemon syrup, a drachm of lemon juice, and a little shaved ice; then draw carbonated water to fill the glass, stirring well.

II.—Shaved ice 1/2 tumblerful
Powdered sugar 4 tablespoonfuls
Juice of 1 lemon
Yolk of 1 egg

Shake well, and add carbonated water to fill the glass.

«HOT SODA-WATER DRINKS:»

«Chocolate.»—I.—This may be prepared in two ways, from the powdered cocoa or from a syrup. To prepare the cocoa for use, dry mix with an equal quantity of pulverized sugar and use a heaping teaspoonful to a mug. To prepare a syrup, take 12 ounces of cocoa, 5 pints of water, and 4 pounds of sugar. Reduce the cocoa to a smooth paste with a little warm water. Put on the fire. When the water becomes hot add the paste, and then allow to boil for 3 or 4 minutes; remove from fire and add the sugar; stir carefully while heating, to prevent scorching; when cold add 3 drachms of vanilla; 1/2 to 3/4 ounce will suffice for a cup of chocolate; top off with whipped cream.

II.—Baker’s fountain chocolate 1 pound
Syrup 1 gallon
Extract vanilla enough

Shave the chocolate into a gallon porcelained evaporating dish and melt with a gentle heat, stirring with a thin-bladed spatula. When melted remove from the fire and add 1 ounce of cold water, mixing well. Add gradually 1 gallon of hot syrup and strain; flavor to suit. Use 1 ounce to a mug.

III.—Hot Egg Chocolate.—Break a fresh egg into a soda tumbler; add 1 1/2 ounces chocolate syrup and 1 ounce cream; shake thoroughly, add hot soda slowly into the shaker, stirring meanwhile; strain carefully into mug; top off with whipped cream and serve.

IV.—Hot Chocolate and Milk.—

Chocolate syrup 1 ounce Hot milk 4 ounces

Stir well, fill mug with hot soda and serve.

V.—Hot Egg Chocolate.—One egg, 1 1/4 ounces chocolate syrup, 1 teaspoonful sweet cream; shake, strain, add 1 cup hot soda, and 1 tablespoonful whipped cream.

«Coffee.»—I.—Make an extract by macerating 1 pound of the best Mocha and Java with 8 ounces of water for 20 minutes, then add hot water enough to percolate 1 pint. One or 2 drachms of this extract will make a delicious cup of coffee. Serve either with or without cream, and let customer sweeten to taste.

II.—Pack 1/2 pound of pulverized coffee in a percolator. Percolate with 2 quarts of boiling water, letting it run through twice. Add to this 2 quarts of milk; keep hot in an urn and draw as a finished drink. Add a lump of sugar and top off with whipped cream.

III.—Coffee syrup may be made by adding boiling water from the apparatus to 1 pound of coffee, placed in a suitable filter or coffeepot, until 2 quarts of the infusion are obtained. Add to this 3 pounds of sugar. In dispensing, first put sufficient cream in the cup, add the coffee, then sweeten, if necessary, and mix with the stream from the draught tube.

IV.—Mocha coffee (ground fine) 4 ounces
Java coffee (ground fine) 4 ounces
Granulated sugar 6 pounds
Hot water q. s.

Percolate the coffee with hot water until the percolate measures 72 ounces. Dissolve the sugar in the percolate by agitation without heat and strain.

«Hot Egg Orangeade.»—One egg; juice {112} of 1/2 orange; 2 teaspoonfuls powdered sugar. Shake, strain, add 1 cup of hot water. Stir, serve with nutmeg.

«Hot Egg Bouillon.»—One-half ounce liquid extract beef; 1 egg; salt and pepper; hot water to fill 8-ounce mug. Stir extract, egg, and seasoning together; add water, still stirring; strain and serve.

«Hot Celery Punch.»—One-quarter ounce of clam juice; 1/4 ounce beef extract; 1 ounce of cream; 4 dashes of celery essence. Stir while adding hot water, and serve with spices.

«Chicken Bouillon.»—Two ounces concentrated chicken; 1/2 ounce sweet cream and spice. Stir while adding hot water.

«Ginger.»—

Fluid extract of ginger 2 1/2 ounces Sugar 40 ounces Water, to 2 1/2 pints

Take 10 ounces of the sugar and mix with the fluid extract of ginger; heat on the water bath until the alcohol is evaporated. Then mix with 20 ounces of water and shake till dissolved. Filter and add the balance of the water and the sugar. Dissolve by agitation.

«Cocoa Syrup.»—

I.—Cocoa, light, soluble 4 ounces
Granulated sugar 2 pounds
Boiling hot water 1 quart
Extract vanilla 1 ounce

Dissolve the cocoa in the hot water, by stirring, then add the sugar and dissolve. Strain, and when cold add the vanilla extract.

II.—Cocoa syrup 2 ounces
Cream 1 ounce

Turn on the hot water stream and stir while filling. Top off with whipped cream.

«Hot Soda Toddy.»—

Lemon juice 2 fluidrachms Lemon syrup 1 fluidounce Aromatic bitters 1 fluidrachm Hot water, enough to fill an 8-ounce mug.

Sprinkle with nutmeg or cinnamon.

«Hot Orange Phosphate.»—

Orange syrup 1 fluidounce Solution of acid phosphate 1 fluidrachm Hot water, enough to fill an 8-ounce mug.

It is prepared more acceptably by mixing the juice of half an orange with acid phosphate, sugar, and hot water.

«Pepsin Phosphate.»—One teaspoonful of liquid pepsin; 2 dashes of acid phosphate; 1 ounce of lemon syrup; 1 cup hot water.

«Cream Beef Tea.»—Use 1 teaspoonful of liquid beef extract in a mug of hot water, season with salt and pepper, then stir in a tablespoonful of rich cream. Put a teaspoonful of whipped cream on top and serve with flakes.

«Cherry Phosphate.»—Cherry-phosphate syrup, 1 1/2 ounces; hot water to make 8 ounces.

Cherry-phosphate syrup is made as follows: Cherry juice, 3 pints; sugar, 6 pounds; water, 1 pint; acid phosphate, 4 ounces. Bring to a boil, and when cool add the acid phosphate.

«Celery Clam Punch.»—Clam juice, 2 drachms; beef extract, 1 drachm; cream, 1 ounce; essence of celery, 5 drops; hot water to make 8 ounces.

«Claret Punch.»—Claret wine, 2 ounces; sugar, 3 teaspoonfuls; juice of 1/2 lemon; hot water to make 8 ounces.

«Ginger.»—Extract of ginger, 2 drachms; sugar, 2 drachms; lemon juice, 2 dashes; hot water to make 8 ounces.

«Lemon Juice, Plain.»—Fresh lemon juice, 2 1/2 drachms; lemon syrup, 1 ounce; hot water, q. s. to make 8 ounces.

«Lime Juice.»—Lime juice, 3/4 drachm; lemon syrup, 1 ounce; hot water to make 8 ounces. Mix. Eberle remarks that lemon juice or lime juice enters into many combinations. In plain soda it may be combined with ginger and other flavors, as, for instance, chocolate and coffee.

«Lemonade.»—Juice of 1 lemon; powdered sugar, 2 teaspoonfuls; hot water to make 8 ounces. A small piece of fresh lemon peel twisted over the cup lends an added flavor.

«Hot Malt.»—Extract of malt, 1 ounce; cherry syrup, 1 ounce; hot water, sufficient to make 8 ounces. Mix.

«Malted Milk.»—Horlick’s malted milk, 2 tablespoonfuls; hot water, quantity sufficient to make 8 ounces; flavoring to suit. Mix. Essence of coffee, chocolate, etc., and many of the fruit syrups go well with malted milk.

«Hot Malted Milk Coffee (or Chocolate).»—Malted milk, 2 teaspoonfuls; coffee (or chocolate) syrup, 1 ounce; hot water, quantity sufficient to make 8 ounces.

«Hot Beef Tea.»—I.—Best beef extract, 1 tablespoonful; sweet cream, 1 ounce; hot {113} water, 7 ounces; pepper, salt, etc., quantity sufficient. Mix.

II.—Extract beef bouillon, 1 teaspoonful; extract aromatic soup herbs (see Condiments), 10 drops; hot soda, 1 cupful. Mix.

III.—Extract of beef 1 teaspoonful
Hot water q. s.
Pepper, salt, and celery salt.

Mix.

«Hot Bouillon.»—

Beef extract 1 ounce Hot water, q. s. to make 8 ounces Pepper, salt, etc. q. s.

Mix.

«Clam Bouillon.»—

I.—Clam juice 12 drachms
Cream 2 ounces
Hot water, q. s. to make 8 ounces

Mix.

II.—Extract clam bouillon 2 ounces
Prepared milk 2 drachms
Extract of aromatic soup herbs 5 drops
Extract white pepper 5 drops
Hot soda 1 cupful

Mix.

III.—Clam juice may be served with hot water, salt and pepper added. Adding butter makes this bouillon a broth.

It may also be served with milk or cream, lemon juice, tomato catsup, etc. Hot oyster juice may be served in the same way.

«Hot Tea.»—

I.—Tea syrup sufficient
Hot water, q. s. to make 1 cupful

II.—Loaf sugar 4 cubes
Extract of Oolong tea, about 1 dessertsp’ful
Prepared milk, about 1 dessertsp’ful
Hot soda 1 cupful
Whipped cream 1 tablespoonful

Mix the tea extract, sugar, and prepared milk, pour on water, and dissolve. Top off with whipped cream.

«Hot Egg Drinks.»—I.—One-half to 1 ounce liquid extract of beef, 1 egg, salt and pepper to season, hot water to fill an 8-ounce mug. Stir the extract, egg, and seasoning together with a spoon, to get well mixed, add the water, stirring briskly meanwhile; then strain, and serve. Or shake the egg and extract in a shaker, add the water, and mix by pouring back and forth several times, from shaker to mug.

II.—Hot Egg Chocolate.—One to 1 1/2 ounces chocolate syrup, 1 egg, 1/2 ounce cream, hot water sufficient to fill an 8-ounce mug.

Mix the syrup, egg, and cream together in an egg-shaker; shake as in making cold drinks; add the hot water, and mix all by pouring back and forth several times, from shaker to mug. Or, prepare by beating the egg with a spoon, add the syrup and cream, mix all quickly with the spoon, and add hot water, stirring constantly, and strain.

III.—Hot Egg Coffee.—One egg, 1 dessertspoonful extract of coffee, 1 teaspoonful sweet cream, 1 ounce syrup. Shake well, strain, and add 1 cupful hot water and top with whipped cream.

IV.—Hot Egg Lemonade.—One egg, juice of 1 lemon, 3 teaspoonfuls powdered sugar. Beat the egg with lemon juice and sugar thoroughly. Mix while adding the water. Serve grated nutmeg and cinnamon. The amount of lemon juice and sugar may be varied to suit different tastes.

V.—Hot Egg Milk.—Two teaspoonfuls sugar, 1 ounce cream, 1 egg, hot milk to fill an 8-ounce mug. Prepare as in hot egg chocolate, top with whipped cream, and sprinkle with nutmeg. If there are no facilities for keeping hot milk, use about 2 ounces of cream, and fill mug with hot water.

VI.—Hot Egg Nogg.—Plain syrup, 3/4 ounce; brandy, 1/2 ounce; Angostura bitters, 3 drops; 1 egg. Put in shaker and beat well. Strain in 10-ounce mug, and fill with hot milk; finish with whipped cream and nutmeg.

VII.—Hot Egg Phosphate.—Two ounces lemon syrup, 1 egg, 1/2 ounce solution of acid phosphate. Mix in a glass, and shake together thoroughly; pour into another glass, heated previously, and slowly draw full of hot water; season with nutmeg.

VIII.—Hot Egg Phosphate.—Break fresh egg into shaker and add 1/2 ounce pineapple syrup, 1/2 ounce orange syrup, 1 dash phosphate. Shake, without ice, and pour into bouillon cup. Draw cupful of hot water, sprinkle a touch of cinnamon, and serve with wafers.

«FANCY SODA DRINKS:»

«Coffee Cream Soda.»—Serve in a 12-ounce glass. Draw 1 1/2 ounces of syrup and 1 ounce of cream. Into the shaker draw 8 ounces of carbonated water, pour into the glass sufficient to fill it to within {114} 1 inch of the top; pour from glass to shaker and back, once or twice, to mix thoroughly; give the drink a rich, creamy appearance, and make it cream sufficiently to fill the glass.

«Iced Coffee.»—Serve in a 10-ounce glass. Draw 1 ounce into glass, fill nearly full with ice-cold milk, and mix by stirring.

«Egg Malted Milk Coffee.»—Prepare same as malted milk coffee, with the exception of adding the egg before shaking, and top off with a little nutmeg, if desired. This drink is sometimes called coffee light lunch.

«Coffee Frappé.»—Serve in a 12-ounce glass. Coffee syrup, 1 1/2 ounces; white of 1 egg; 1 to 1 1/2 ounces of pure, rich, sweet cream; a small portion of fine shaved ice; shake thoroughly to beat the white of the egg light, and then remove the glass, leaving the contents in the shaker. Now fill the shaker two-thirds full, using the fine stream only. Draw as quickly as possible that the drink may be nice and light. Now pour into glass and back, and then strain into a clean glass. Serve at once, and without straws. This should be drunk at once, else it will settle, and lose its lightness and richness.

«Coffee Nogg.»—

Coffee syrup 2 ounces Brandy 4 drachms Cream 2 ounces One egg.

«Coffee Cocktail.»—

Coffee syrup 1 ounce One egg. Port wine 1 ounce Brandy 2 drachms

Shake, strain into a small glass, and add soda. Mace on top.

«Chocolate and Milk.»—

Chocolate syrup 2 ounces Sweet milk, sufficient.

Fill a glass half full of shaved ice, put in the syrup, and add milk until the glass is almost full. Shake well, and serve without straining. Put whipped cream on top and serve with straws.

«Chocolate Frappé.»—

Frozen whipped cream, sufficient. Shaved ice, sufficient.

Fill a glass half full of frozen whipped cream, fill with shaved ice nearly to the top, and pour in chocolate syrup. Other syrups may be used, if desired.

«Royal Frappé.»—This drink consists of 3 parts black coffee and 1 part of brandy, frozen in a cooler, and served while in a semifrozen state.

«Mint Julep.»—One-half tumbler shaved ice, teaspoonful powdered sugar, dash lemon juice, 2 or 3 sprigs of fresh mint. Crush the mint against side of the glass to get the flavor. Then add claret syrup, 1/2 ounce; raspberry syrup, 1 1/2 ounces; and draw carbonated water nearly to fill glass. Insert bunch of mint and fill glass, leaving full of shaved ice. Serve with straws, and decorate with fruits of the season.

«Grape Glacé.»—Beat thoroughly the whites of 4 eggs and stir in 1 pound of powdered sugar, then add 1 pint grape juice, 1 pint water, and 1 pound more of powdered sugar. Stir well until sugar is dissolved, and serve from a pitcher or glass dish, with ladle.

«“Golf Goblet.”»—Serve in a 12-ounce glass; fill two-thirds full of cracked ice, add 1/2 ounce pineapple juice, 1 teaspoonful lemon juice, 1 teaspoonful raspberry vinegar. Put spoon in glass, and fill to within one-half inch of top with carbonated water; add shaved ice, heaping full. Put strawberry or cherry on top, and stick slice of orange down side of glass. Serve with spoon and straws.

«Goldenade.»—Shaved ice, 1/2 tumblerful; powdered sugar; juice of 1 lemon; yolk of 1 egg. Shake well, add soda water from large stream, turn from tumbler to shaker, and vice versa, several times, and strain through julep strainer into a 12-ounce tumbler.

«Lunar Blend.»—Take two mixing glasses, break an egg, putting the yolk in one glass, the white into the other; into the glass with the yolk add 1 ounce cherry syrup and some cracked ice; shake, add small quantity soda, and strain into a 12-ounce glass. Into the other mixing glass add 1 ounce plain sweet cream, and beat with bar spoons until well whipped; add 1/2 ounce lemon syrup, then transfer it into the shaker, and add soda from fine stream only, and float on top of the one containing the yolk and sherry. Serve with two straws.

«Egg Chocolate.»—

Chocolate syrup 2 ounces Cream 4 ounces White of one egg. {115}

«Egg Crême de Menthe.»—

Mint syrup 12 drachms Cream 3 ounces White of one egg. Whisky 4 drachms

«Egg Sherbet.»—

Sherry syrup 4 drachms Pineapple syrup 4 drachms Raspberry syrup 4 drachms One egg. Cream.

«Egg Claret.»—

Claret syrup 2 ounces Cream 3 ounces One egg.

«Royal Mist.»—

Orange syrup 1 ounce Catawba syrup 1 ounce Cream 2 ounces One egg.

«Banana Cream.»—

Banana syrup 12 drachms Cream 4 ounces One egg.

«Egg Coffee.»—

Coffee syrup 2 ounces Cream 3 ounces One egg. Shaved ice.

«Cocoa Mint.»—

Chocolate syrup 1 ounce Peppermint syrup 1 ounce White of one egg. Cream 2 ounces

The peppermint syrup is made as follows:

Oil of peppermint 30 minims Syrup simplex 1 gallon Soda foam 1 ounce

«Egg Lemonade.»—

Juice of one lemon. Pulverized sugar 3 teasp’fuls One egg. Water, q. s.

Shake well, using plenty of ice, and serve in a small glass.

«Nadjy.»—

Raspberry juice 1 ounce Pineapple syrup 1 ounce One egg. Cream 2 ounces

«Siberian Flip.»—

Orange syrup 1 ounce Pineapple syrup 1 ounce One egg. Cream 2 ounces

«Egg Orgeat.»—

Orgeat syrup 12 drachms Cream 3 ounces One egg.

«Normona.»—

Peach syrup 1 ounce Grape syrup 1 ounce Cream 3 ounces Brandy 2 drachms One egg.

«Silver Fizz.»—

Catawba syrup 2 ounces Holland gin 2 drachms Lemon juice 8 dashes White of one egg.

«Golden Fizz.»—

Claret syrup 2 ounces Holland gin 1/4 ounce Lemon juice 8 dashes Yolk of one egg.

«Rose Cream.»—

Rose syrup 12 drachms Cream 4 ounces White of one egg.

«Violet Cream.»—

Violet syrup 12 drachms Cream 4 ounces White of one egg.

«Rose Mint.»—

Rose syrup 6 drachms Mint syrup 6 drachms Cream 3 ounces White of one egg.

«Currant Cream.»—

Red-currant syrup 2 ounces Cream 3 ounces One egg.

«Quince Flip.»—

Quince syrup 2 ounces Cream 3 ounces One egg. Shaved ice.

«Coffee Nogg.»—

Coffee syrup 2 ounces Brandy 4 drachms Cream 2 ounces One egg.

«Egg Sour.»—

Juice of one lemon. Simple syrup 12 drachms One egg.

Shake, strain, and fill with soda. Mace on top. {116}

«Lemon Sour.»—

Lemon syrup 12 drachms Juice of one lemon. One egg.

«Raspberry Sour.»—

Raspberry syrup 12 drachms One egg. Juice of one lemon.

«Yama.»—

One egg. Cream 2 ounces Sugar 2 teaspoonfuls Jamaica rum 1/2 ounce

Shake well, put into cup, and add hot water. Serve with whipped cream, and sprinkle mace on top.

«Prairie Oyster.»—

Cider vinegar 2 ounces One egg.

Put vinegar into glass, and break into it the egg. Season with salt and pepper. Serve without mixing.

«Fruit Frappé.»—

Granulated gelatin 1 ounce Juice of six lemons. Beaten whites of two eggs. Water 5 quarts Syrup 1 quart Maraschino cherries 8 ounces Sliced peach 4 ounces Sliced pineapple 4 ounces Whole strawberries 4 ounces Sliced orange 4 ounces

Dissolve the gelatin in 1 quart boiling hot water; add the syrup and the balance of the water; add the whites of the eggs and lemon juice.

«KOUMISS.»

The original koumiss is the Russian, made from mare’s milk, while that produced in this country and other parts of Europe is usually, probably always, made from cow’s milk. For this reason there is a difference in the preparation which may or may not be of consequence. It has been asserted that the ferment used in Russia differs from ordinary yeast, but this has not been established.

In an article on this subject, contributed by D. H. Davies to the _Pharmaceutical Journal and Transactions_, it is pointed out that mare’s milk contains less casein and fatty matter than cow’s milk, and he states that it is “therefore far more easy of digestion.” He thinks that cow’s milk yields a better preparation when diluted with water to reduce the percentage of casein, etc. He proposes the following formula:

Fresh milk 12 ounces Water 4 ounces Brown sugar 150 grains Compressed yeast 24 grains Milk sugar 3 drachms

Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion.

Strong bottles are very essential, champagne bottles being frequently used, and the corks should fit tightly; in fact, it is almost necessary to use a bottling machine for the purpose, and once the cork is properly fixed it should be wired down. Many failures have resulted because the corks did not fit properly, the result being that the carbon dioxide escaped as formed and left a worthless preparation. It is further necessary to keep the preparation at a moderate temperature, and to be sure that the article is properly finished the operator should gently shake the bottles each day for about 10 minutes to prevent the clotting of the casein. It is well to take the precaution of rolling a cloth around the bottle during the shaking process, as the amount of gas generated is great, and should the bottle be weak it might explode.

Kogelman says that if 1 volume of buttermilk be mixed with 1 or 2 volumes of sweet milk, in a short time lively fermentation sets in, and in about 3 days the work is completed. This, according to the author, produces a wine-scented fluid, rich in alcohol, carbon dioxide, lactic acid, and casein, which, according to all investigations yet made, is identical with koumiss. The following practical hints are given for the production of a good article: The sweet milk used should not be entirely freed from cream; the bottles should be of strong glass; the fermenting milk must be industriously shaken by the operator at least 3 times a day, and then the cork put in firmly, so that the fluid will become well charged with carbon-dioxide gas; the bottles must be daily opened and at least twice each day brought nearly to a horizontal position, in order to allow the carbon dioxide to escape and air to enter; otherwise fermentation rapidly ceases. If a drink is desired strong in carbonic acid, the bottles, toward the end of fermentation, should be placed with the necks down. In order to ferment a fresh quantity of milk, simply add 1/3 of its volume of either actively fermenting or freshly fermented milk. The temperature should be from 50° to 60° F., about 60° being the most favorable. {117}

Here are some miscellaneous formulas:

I.—Fill a quart champagne bottle up to the neck with pure milk; add 2 tablespoonfuls of white sugar, after dissolving the same in a little water over a hot fire; add also a quarter of a 2-cent cake of compressed yeast. Then tie the cork in the bottle securely, and shake the mixture well; place it in a room of the temperature of 50° to 95° F. for 6 hours, and finally in the ice box over night. Handle wrapped in a towel as protection if the bottle should burst. Be sure that the milk is pure, that the bottle is sound, that the yeast is fresh, to open the mixture in the morning with great care, on account of its effervescent properties; and be sure not to drink it at all if there is any curdle or thickening part resembling cheese, as this indicates that the fermentation has been prolonged beyond the proper time.

II.—Dilute the milk with 1/6 part of hot water, and while still tepid add 1/8 of very sour (but otherwise good) buttermilk. Put it into a wide jug, cover with a clean cloth, and let stand in a warmish place (about 75° F.) for 24 hours; stir up well, and leave for another 24 hours. Then beat thoroughly together, and pour from jug to jug till perfectly smooth and creamy. It is now “still” koumiss, and may be drunk at once. To make it sparkling, which is generally preferred, put it into champagne or soda-water bottles; do not quite fill them, secure the corks well, and lay them in a cool cellar. It will then keep for 6 or 8 weeks, though it becomes increasingly acid. To mature some for drinking quickly, 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.