10 o'clock p.m., if its preparation was commenced at

8 a.m.

The approaching completion of the Koumiss is known by a thick froth, which sometimes rises very high, forming on its surface; while the full completion of fermentation is recognised by a falling of the froth, and by certain signs detectable by the ear and hand; the process of churning becomes easier, and the splash of the drops during agitation presents a clearer and more metallic sound. The Koumiss is then poured into Champagne bottles, well corked, and left for the night at a room temperature of from 60° to 70° Fahr. Towards morning, the Koumiss is quite fit for use. Left in bottle till the next day, it becomes stronger, but is still drinkable; while, if placed in a cold room, it may be used even on the fifth day.

"In order that the preparation of Koumiss may be carried on successfully, it will be necessary to put aside two bottles of the Koumiss first prepared, and to keep them for three or four days, so as always to have a bottle of four days old Koumiss in store for fermenting new portions of milk, and of replacing the used bottles. by new ones."

This seems to be rather a long method of making Koumiss, compared to that given by Dr. Wolff of Philadelphia, which is excessively simple.

"Take of grape sugar oz.; dissolve in 4 ozs. of water. In about 2 ozs. of milk dissolve 20 grains of compressed yeast, or else well washed and pressed out brewer's yeast. Mix the two in a quart Champagne bottle, which is to be filled with good cow's milk to

within two inches of the top; cork well, and secure the cork with string or wire, and place in an ice chest or cellar at a temperature of 50° Fahr. or less, and agitate three times a day. At the expiration of three or four days, at the latest, the Koumiss is ready for use, and ought not then to be kept longer than four or five days. It should be drawn with a Champagne syphon tap, so that the carbonic acid may be retained, and the contents will not entirely escape on opening the bottle."

Be wary in opening a bottle of Koumiss, or you may be thoroughly drenched, and have nothing left to drink, for it generates a large quantity of carbonic acid gas, so much so, indeed, that extra thick bottles should be used.

There is an interesting speculation abroad, that the milk which Jael gave Sisera was fermented, and highly intoxicating, which rendered him in a condition favourable for her purpose.

The Usbecks, Mongols, Kalmucks, and other Tartars not only made milk into Koumiss, but distil a very strong spirit from it, which they call araka, conjectured by some, from its high antiquity, to be the true source whence the Indian Arrack derives its name. The distillation is generally effected by means of two earthen pots closely stopped, from which the liquor slowly runs through a small wooden pipe into a receiver, which is usually covered with a coating of wet clay. The spirit, at first, is weak, but after two or three times distilling, it becomes exceedingly intoxicating. Dr. Edward Clarke, in his Travels in Russia,

Turkey, and Asia, saw this process performed by means of a still constructed of mud, or very coarse clay, having for the neck of the retort a piece of

Jewish Prayers respecting various Drinks-Women's Tears-DewOil-Sea Water-Blood-Vegetable Water-Ganges WaterVinegar-Ptisana-Toast Water-Bragget-Ballston WaterWarm Water-Asses' Milk-Ghee-Milk Beer-Kumyss-Syra -Lamb Wine-Rice Wine-Garapa-Fenkål-Brandy and Port-Methylated Spirit.

IN

N the Jewish prayers there is an especial, exclusive and extensive blessing upon wine, which runs in the following wise :

"Blessed art thou, O Lord our God, universal King, for the vine, and for the fruit of the vine, and for the produce of the field, and for the land of delight and goodness and amplitude which Thou hast been pleased to give as an inheritance to thy people Israel, to eat of its fruit, and to be satisfied with its goodness." Then follow petitions for the divine mercy upon those who say the blessing upon Israel, God's people, and upon God's city, Jerusalem, and upon Zion, the dwelling-place of His glory, and upon His altar, and upon His temple.

The blessing concludes with a prayer for speedy transportation into the holy city: "Bring us up into

the midst thereof eftsoons, even in these present days, that we may bless Thee in purity and holiness. For Thou art good, and the Giver of good to all. Blessed art Thou, O Lord, for the land and for the fruit of the vine."

This beautiful prayer,' of which only the roughest sketch has been given here, has been said by pious Hebrews at every meal in which wine has been drunk from time immemorial. But upon wine alone has this honour been conferred. Those who drink Shecar, or water, or any other beverage except wine, say before their draught thus much only: "Blessed art Thou, O Lord our God, universal King, by whose word all things were made;" and after it, Blessed art Thou, O Lord our God, universal King, the Creator of many souls, and their needs, for all which Thou hast created, to keep alive the soul of every living thing. Blessed art Thou who livest everlastingly."

But these two prayers have no especial and necessary relation to drinks. They are also used where aught is eaten which has not grown originally and directly out of the earth, as, for example, the flesh of some beasts, and birds, and fishes, and cheese, milk, . butter, and honey.

In the present work particular attention has been given, in the case of alcoholic drinks, to wines, spirits, liqueurs, and beers, and in the case of non-alcoholic, to mineral waters, tea, coffee, and other beverages

1 The form of this thanksgiving is very nearly akin to that said on the occasion of eating any of the five kinds of cooked food from which the challah is due.