Kounds. The following is a correct formula for making koumis: Best unskimmed milk, one quart; yeast, (brewer's or old baker's), 100 grains; cane sugar, 200 grains. Mix and keep it at 80° Fahr. until fermentation is brisk, stirring it fre quently, then bottle and secure the corks with wire or stout cord. In twenty-four hours it may be used.
powder, effervescing. Powdered ginger, two drachms; bi-carbonate of soda, ten drachms; white sugar, four ounces; essence of lemon, ten drops. Make into twelve powders which fold into blue papers; each of which is to be accom panied by a white paper containing thirty grains of tartaric acid, and they arc to be prepared for use the same as seidlitz powders.
Lemonade, effervescing. Bicarbonate of potash, one-half drachm; sugar, two drachms; essence of lemon, ten drops; citric acid, crystal, two scruples; water to fill bottle. N early fill a strong mineral water bottle with water. Put in the potash, sugar and lemon, shake up well, add the citric acid and cork immediately and let it be placed in a cool place upside down until needed for use.
Citrate of Magnesia (effervescent). Take of
powdered citric acid, four pounds; calcined magnesia, one and a half pounds; hi-carbonate of soda, three pounds; tartaric acid, three pounds; powdered white sugar, six pounds; oil of lemon, one and a half ounces; rectified, spirits a suf ficiency. Mix thoroughly the citric acid with the sugar, add the soda, magnesia and tartaric acid; pass the whole through a sieve to facilitate their mixture; moisten with the spirit, pass the whole through a coarser sieve, and place in a wooden tray to dry in a warm place. When dry add the oil of lemon, and bottle instantly.
Eff-rvescing powders, granulated. Mix well dried tartaric acid and bicarbonate of soda in the proportion of five to six, with sufficient strong alcohol to reduce the mixture to a moist condi tion; pass it then through a somewhat coarser sieve, and thoroughly dry it. If desired it may be flavored with a little oil of lemon dissolved in alcohol. A mixture thus prepared effervesces. on the addition of water, to the last particle.