157 
mains at the bottom of the kettle is coloured and unfit for 
pharmaceutical purposes : it might however answer well 
for veterinary uses. 
The process for making vinegar out of milk is very sim¬ 
ple. After having clarified the whey it is poured into casks 
with some aromatic plants or elder blossoms as it suits the 
fancy, and exposed in open air to the sun, where it soon ac¬ 
quires an uncommon degree of acidity. 
The Russians and Tartars make with the -whey of their 
mares’ milk a strong and intoxicating liquor, which they 
call Koumis, and also vinegar, by suffering that substance 
to pass from the vinous to the acetous fermentation. 
P 
