time the normal fermentation is at an end. During this
period the keffir grains have increased enormously in size, assume a
bright yellow colour, and lose their sour buttery smell.

Previous to the removal of the fermented liquid, a portion of the bottle
is firmly bound from the rest by a stout cord, and the greater portion
of the remaining keffir is quickly removed for use, thus avoiding, as
far as practicable, any outside infection. After the addition of fresh
warm milk the cord round the end of the bottle is removed, and the old
and new milk thoroughly mixed for a time in order to ensure uniform
inoculation of the new milk for the next fermentation. During the winter
months the leathern vessels are often placed in the sunshine, so that
the temperature remains at 61 deg. to 65 deg. F.

The necessary agitation of the vessel is said to be supplied in the form
of kicks by passers-by or by the children during their play.

The beverage prepared in this way is so gaseous in character that it is
often blown forcibly from the vessel during removal, and possesses,
according to Podowyssozki,[48] a very acid taste.

During any interruption in the preparation of keffir in the above
manner, the grains are taken out, and after having been well washed in
clean water, are spread out on a clean cloth to dry in the sunshine.
They thereby assume a characteristic cheesy or buttery odour and become
rather darker in colour. Thorough desiccation is essential in order to
prevent subsequent mouldiness or disease of the grain.

In European countries the grains are subjected to a preliminary soaking
in water for five to six hours and then placed in four to five changes
of milk, each change having a duration of two to three hours. As soon as
the grains commence to rise to the surface of the milk, they may be used
for the actual preparation. To this end, a small quantity of the grain
is added to freshly boiled milk and allowed to stand for eight to twelve
hours at a temperature of 55 deg.-62 deg. F. with agitation of the flask
every two hours. By this time the milk, now known as Sakwaska, has become
abundantly inoculated with the organisms essential to the fermentation,
and after the removal of the grains, may be poured into well-corked
flasks for the secondary brew. The flasks should be kept at a lower
temperature for twenty-four to forty-eight hours, by which time the
product is ready for consumption.

According to the temperature and leng