THE TARTAR HORSE. 137

than I had expected. I likewise tasted the
mare’s milk, which, perhaps, I should have found
equally good, could I have divested myself of
prejudice.’

“Though the prejudices of the Baron would
not allow him to relish the mare’s milk, Boys,
it is very nutritious. From it the 'Tartars make
a fermented liquor, which, for want of a better
appellation, I shall call by the name by which it
is known among themseives—Koumiss.”’

“Can you tell us how it is made, Uncle
Thomas? It seems very strange to make a fer-
mented liquor from milk.”

“IT believe I can, Frank. They collect a
quantity of fresh milk, the produce of one day,
and add to it a sixth part of water, pouring the
whole into a wooden vessel. A small por-
tion of old koumiss is added, to cause fer-
mentation. The vessel is then covered with a
thick cloth, and set in a place of moderate
warmth. At the end of twenty-four hours the
milk becomes sour, and a thick scum gathers