N«. 6. DEPARTMENT OF AGRICULTURB. Wi 



ordinary granulated sugar and one fresh compressed jeast cake 

 (Fieisclimaou's), or an equivalent of any other form of yeast. Stir 

 it thoroughly and warm the milk up to 100 degrees F. to 105 degrees 

 F., and keep it at that temperature, stirring from time to time, until 

 the yeast begins to work, which is shown by little bubbles of gas 

 escaping from the surface of the milk. This may require from three 

 to five hours, according to the activity of the yeast. When the yeast 

 is working well, pour the milk into pint beer bottles or some similar 

 bottle that will stand pressure and has a convenient arrangement 

 for corking. Fill the bottles only two-thirds full. Theo put in 

 stoppers and place the bottles in a warm place at 90 degrees F. to 

 100 degrees F. for half an hour. Then place at once in a cold refrig- 

 erator or directly on ice, laying the bottles down on their sides. In 

 twenty-four hours, the koumiss is ready to begin to use. If one have 

 good yeast and keeps the temperature at 100 degrees F., there should 

 be no trouble in making excellent koumiss. Koumiss a week old 

 is usually too acid for the taste of some people. la opening a bottle 

 of koumiss after it is one or two days old, it is well to perform the 

 operation in the kitchen rather than hn the dining room, since there is 

 usually such a pressure of accumulated gas in the milk that it 

 may come out with a rush, especially if the contents of the bottle 

 have been shaken just before opening. Milk from which half the 

 fat has been removed or fresh separator skim-milk makes good 

 koumiss. 



