720 DAIRYING. 



Mix the milk and water and then add the flours. Amalgamate 

 the honey and yeast in a mortar, gradually adding the alcohol. 

 Then mix all in a strong bottle large ^enough to leave ah empty 

 space within, and secure with an air-tight stopper tied down. Keep 

 temperature at 77° to 86° for 24 hours in the summer, and 48 hours 

 in winter, and shake two or three times during such period ; then 

 strain, and pour into strong, air-tight bottles ; leave 24 hours at 77°, 

 frequently shake, and then transfer to a cool place. After a few 

 days it divides into two layers, which mix readily on being shaken. 

 Thus prepared, it keeps for months. 



Dr. Wolf, of Philadelphia, after repeated experiments, found the 

 following formula a success, and highly commends it : grape sugar 

 £ oz., dissolved in 4 oz. water ; dissolve also in 2 oz. milk, 20 gr. 

 Fleischman's compressed yeast, or well-washed brewers' yeast. Mix 

 in a quart champagne bottle, filled within two inches of the top, 

 corked and wired, and placed at a temperature not exceeding 50°, 

 and agitated 3 times' a day. After 3 or 4 days it; may be used, 

 drawn with a champagne tap, and should not be kept longer than 4 

 or 5 days. 



Fid. 940.— Noonday Rest. 



