314 
CALMUCKS. 
CHAP. 
XII. 
S — 
the vinous fermentation, artificial heat and more 
✓ agitation is sometimes necessary. This affords 
what is called koumiss. A subsequent process 
of distillation afterwards obtains an ardent spirit 
from the koumiss. They gave us this last be- 
verage in a wooden bowl, calling it vina. In 
their own language it bears the very remarkable 
appellation of rack, and racky , doubtless nearly . 
allied to the names of our East-Jndia spirit, 
rack, and arrack. We brought away a quart 
bottle of it, and considered it as very weak bad 
brandy, not unlike the common spirit distilled 
by the Swedes and other Northern nations. Some 
of their women were busied making it in an 
adjoining tent. The simplicity of the operation, 
and of their machinery, was very characteristic 
of the antiquity of this chemical process. Their 
still was constructed of mud, or of very coarse 
clay ; and for the neck of the retort they em- 
ployed a cane. The receiver of the still was 
entirely covered by a coating of wet clay. The 
brandy had already passed over. The woman 
who had the management of the distillery, 
wishing to give us a taste of the spirit, thrust a 
stick, with a small tuft of camel’s hair at its 
extremity, through the external covering of 
clay; and thus collecting a small quantity ot 
the brandy, she drew out the stick, dropped a 
portion upon the retort, and, waving the instru- 
