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Zoolak

Boil three pints of milk. Do not let scorch. When it is lukewarm add one eighth of a cup of old zoolak. Stir briskly, and let it stand for four or five hours until it is thick.

Koumiss No. 1 Mix one pint of buttermilk, two quarts of sweet milk, and six lumps of sugar. Pour from one pitcher to another for fifteen or twenty minutes, or until the sugar is dissolved. Cover with cheesecloth, and let it stand in a warm place for twelve hours. Then pour it into pint bottles, and seal securely. Fill only to within one inch and a half of the top. The koumiss will be ready for use in four or five days. Keep bottles lying on their sides in a cool place. Koumiss No. 2 Dissolve one fourth yeast cake in lukewarm water. Heat one quart of milk until lukewarm and add one tablespoonful of sugar and the yeast. Pour into bottles and seal at once securely. Stand in a warm place for twelve hours, then put on ice for twelve hours. It is then ready to serve. The milk should not be heated above 98 Deg. F. or 100 Deg. F. Do not fill the bottles full.