of the Natives of Ruflia. 627 
The fecond capital article is called quafs, a liquor 
which not only ferves them for drink, but alfo as farice 
to a number of difhes, efpecially to fuch as have a ten- 
dency to bring on the difeafe which their lituation 
threatens, and is the balls of the favourite cold foup of 
the North, which is made by adding cold meat cut in 
pieces with cucumbers (prepared after a manner to be 
defcribed in the fequel) or with onions, or garlick, to a 
bowl of this fub-acid liquor. This feems to be a good 
method of qualifying and eating fait meat to thofe that 
are fond of the acid tafte, and fhould make the procefs 
in the ftomach very different from what we muft fup- 
pofe is the cafe when fait beef is eaten off a bifcuit, ac- 
companied with nothing but what ferves for a plate, or 
the fuet pudding of the navy, judging from fome expe- 
riments I have made in the ftile of Dr. macbride’s ali- 
mentary mixtures. 
■The manner of preparing the common Rufs quafs. 
They take a large potful of cold water, and put into 
it as much rye-flour as will make a thin dough : they 
then place it in an oven, moderately heated, for three 
hours, at which time they take it out, and throw it into 
a tub of cold water : this mixture they work until it 
4 II 2 froths 
