'^'"•^M'ay';Y92":}         Good  Dfinks  Made  of  Milk.  351 
filled  with  steam  for  heating  or  water  for  cooling.  The  milk  should 
be  held  at  a  temperature  of  at  least  180  degrees  F.  for  not  less  than 
30  minutes. 
Cool  the  milk  to  about  100  degrees  F.  Draw  off  one-half  and 
inoculate  it  with  the  culture  obtained  in  the  second  operation.  In- 
oculate the  remaining  half  with  Bulgaricus  culture  obtained  in  the 
first  operation.  The  amount  to  be  added  will  depend  on  the  quan- 
tity of  milk  to  be  fermented,  the  time  at  which  it  is  desired  to  have 
it  curdled,  and  the  temperature  maintained  during  the  fermentation. 
This  can  best  be  determined  by  experience.  One  pint  should  be 
sufficient  for  any  amount  between  10  and  20  gallons. 
The  milk  inoculated  with  the  product  of  the  second  operation 
may  be  held  at  ordinary  room  temperature.  Precautions  must  be 
taken  to  hold  that  part  inoculated  with  the  Bulgaricus  culture  at 
a  temperature  of  90  to  100  degrees  F.  for  several  hours.  If  the 
milk  is  in  cans  it  may  be  set  in  a  tub  of  warm  water.  A  large  vol- 
ume of  milk  in  a  warm  room  will  maintain  the  proper  temperature. 
If  one  is  unable  to  hold  the  milk  at  the  desired  temperature  the 
amount  of  culture  inoculation  should  be  increased. 
When  the  milk  has  curdled — which  should  be  in  10  or  12  hours — • 
mix  the  two  lots  thoroughly  by  churning  or  stirring  together,  bottle, 
and  put  on  ice  to  check  the  acid  formation. 
Buttermilk  Lemonade— A  refreshing  and  nutritious  drink  may  be 
made  by  the  addition  of  lemon  juice  and  sugar  to  buttermilk,  fol- 
lowing the  same  procedure  as  in  making  ordinary  lemonade.  It 
will  usually  be  found  necessary  to  use  more  sugar  and  more  lemon 
juice  than  in  making  lemonade  with  water.  Buttermilk  lemonade 
should  be  served  very  cold. 
Kefir  or  Koumiss. — Use  buttermilk  or  freshly  curdled  sour  milk. 
This  should  be  thoroughly  agitated  to  break  the  curd  into  fine 
particles.  Buttermilk  containing  Bacillus  Bulgaricus  will  give  a 
flavor  too  acid  for  most  tastes. 
Add  I  per  cent,  cane  sugar  (1V2  oz.  to  the  gallon).  Add  a  small 
amount  of  yeast  cake — one-fourth  of  a  cake  will  be  sufficient  for  i 
gallon  of  buttermilk.  The  yeast  cake  should  be  ground  up  in 
water  so  that  it  will  be  well  distributed. 
Bottle  this  preparation,  leaving  sufficient  space  to  permit  a  thor- 
ough shaking  of  the  contents.  Strong  round  bottles  of  the  type 
used  for  carbonated  drinks  should  be  used,  as  considerable  pressure 
is  developed  by  the  fermentation.    If  the  bottle  is  not  provided 
