Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/69

 vessel resembling a churn, where the agitation must be repeated as before. In this state it is called koumiss. The taste should be a pleasant mixture of sweet and sour. It should always be well shaken before used.

KOUMISS Heat four cups milk; cool; when, add one-fourth yeast cake dissolved in one-fourth cup lukewarm water, and two tablespoons sugar. Pour into bottles with patent stoppers, fill two-thirds full, cork tightly. Shake; let stand in kitchen six hours, then on ice for twenty-four hours; serve ice cold.

TO MAKE LEMON WINE Take six large lemons, pare off the rind, and squeeze out the juice; steep the rind in the juice, and put to it one quart of brandy. Let it stand in an earthen pot close stopped three days, then squeeze six more, and mix with two quarts of water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, letting it stand till it is cool; then add one quart of white wine, and the other lemon and brandy, and mix them together, and run it through a flannel bag into some vessel. Let it stand