A correspondent, a propos of a recent article in this
journal upon Drinkables, tells us that Kouiniss, the preparation of milk used by the Tartars, is made in this country. The recipe is published in the Pharmaceutical Journal, and consists of adding a noggin of thick milk or buttermilk and some sugar to a quart of new milk. It must stand in a warm place for ten hours, then be bottled in soda-water bottles, and then kept in a warm place for thirty-six hours, when it will ferment and be fit to drink. Kouiniss is sup- posed to be good for phthisis, and is extremely liked by the Tartars ; but our correspondent does not seem to perceive that it would be an exceedingly dear liquor, nearly as dear as beer, and much dearer t Ilan tea. A labouring man could no more obtain a quart of Koumiss a day, the quantity recommended, than a quart of claret.
Previous page
