Note 7 — THE VALLEY OF GUIUK-SUEY, SWEET WATERS OF ASIA.

As it may be agreeable to some of our readers to know how to make this ancient food, the following is the mode pursued by the Turks:−A quart of boiled milk is poured upon barm of beer, and allowed to ferment. Of this fermentation two spoonsful are poured into another quart of milk. When this process is repeated, the flavour of barm is altogether lost. The yaourt thus made becomes the substance which forms the future food without more barm. A tea-spoonful is bruised in a vessel, and a quart of tepid fresh milk is poured upon it, and set aside in an earthen vessel: in two hours it will be a rich, thick, subacid fluid, covered with a coat of cream.