Читать книгу: «The Mirror of Literature, Amusement, and Instruction. Volume 17, No. 477, February 19, 1831», страница 6

DIRGE

 
The moon was a-waning,
The tempest was over;
Fair was the maiden,
And fond was the lover;
But the snow was so deep,
That his heart it grew weary,
And he sunk down to sleep,
In the moorland so dreary.
 
 
Soft was the bed
She had made for her lover,
White were the sheets
And embroider'd the cover;
But his sheets are more white,
And his canopy grander,
And sounder he sleeps
Where the hill foxes wander.
 
 
Alas, pretty maiden,
What sorrows attend you!
I see you sit shivering,
With lights at your window;
But long may you wait
Ere your arms shall enclose him,
For still, still he lies,
With a wreath on his bosom.
 
 
How painful the task
The sad tidings to tell you!—
An orphan you were,
Ere this misery befell you;
And far in yon wild,
Where the dead-tapers hover,
So cold, cold and wan,
Lies the corpse of your lover.
 

The Ettrick Shepherd.

MANNERS & CUSTOMS OF ALL NATIONS

PREPARATIONS OF MILK, PARTICULARLY OF MARES' MILK, USED BY THE KALMUCK

TARTARS

The ordinary drink of the Kalmucks, and which forms an essential part of their food, consists of various preparations of the milk supplied by their cattle. The mares yield milk as well as the cows; and, for several reasons, they prefer the former. When fresh, this milk has a taste of onions, which is very repulsive; but, in proportion as it sours, if the operation is performed with cleanliness, it becomes more liquid than the other, acquires an agreeable vinous taste, and neither forms cream nor coagulates. In this state, it furnishes a wholesome and refreshing drink, and which, when in sufficient quantity, froths in a remarkable degree. The cow's milk, on the contrary, both on account of the cheesy matter which it contains and its disagreeable taste, becomes unpleasant to drink when it sours; and, in persons not accustomed to it, induces colics and diarrhoeas, although the Kalmucks themselves experience no inconvenience from it, unless they have neglected to boil it. This they do, in the first place, and never use it until it has undergone this operation, without which they would be exposed to the inconveniences with which sour milk affects Europeans. In like manner, the Kalmucks do not relish water that has not been boiled. Poor persons, to prevent their being reduced to the necessity of drinking it pure, mix it with their milk, in the proportion of a third part or half, in order to make the most of the latter as a drink.

The milk is therefore heated as soon as it is withdrawn from the animal; and, when warm, it is poured into a large skin bottle, with which the poorest hut is furnished, and in which there is always a remnant of sour milk sufficient to sour the new milk, after it has been stirred with a stick kept for the purpose. Those bottles are never washed or cleaned: they are therefore always incrusted with cheese and dirt, and the smell admitted by them is sufficient to show what they contain. But it is precisely in this that the secret for making the milk undergo the vinous fermentation consists. If it be intended to sour milk in empty or new bottles, all that is necessary is to put into them the least drop of the milk-brandy to be presently described, or a little of the curdled milk that is found in the stomach of young lambs.

All the preparations of milk are comprehended under the name of Tchigan. The drinks prepared from pure mare's milk (the Koumys of the Tartars), are named Gunna Tchigan, or Horse Tchigan; those into which mares' milk and cow's milk enter are called Besrek;—sour cows' milk is named Airek; and all kinds of fresh milk, Ussoun.

In summer, and in general whenever their flocks yield them much milk, the Kalmucks do not fail to inebriate themselves with the strong drink which they derive from it. Mares' milk affords most spirit, and the milk of the cow affords much less, especially in winter, when the fodder is dry. Sheep's milk is never employed, as it does not contain spirit.

The milk intended for distillation is only allowed to remain twenty-four hours, in summer, in the skin-bottles to sour; but in winter, and in cold weather, it may be left two or three days to be rendered fit for distillation. The cream is not taken off; on the contrary, the milk is agitated very strongly, from time to time, with the stick, and the butter which forms of itself on the milk, or even on the common Tchigan, is removed and employed for other uses.

Notwithstanding the numerous testimonies on the subject, and the daily experience, not of the nomadic tribes alone, but also of all the Russians, many people in Europe cannot conceive how a spirituous and inebriating liquor could be obtained from milk. But it cannot be supposed that those travellers who have repeatedly seen these tribes distil their brandy from milk, without adding the least vegetable matter to the original liquid, and then, in their unbridled passion for debauch, drink until they stagger and fall, have said so merely to impose upon the public. Nor can it be objected that the weakness of their head renders them liable to be easily inebriated by the vapours of the milk, for the Kalmucks can take very large quantities of grain brandy without losing the use of their legs; and there are Russians, who, although professedly great drinkers, are sooner inebriated than the Kalmucks by milk-brandy, and often even by the sour milk of mares, and yet are extremely fond of this kind of drink. I am aware that strangers have in vain tried to make milk-brandy. I shall even confess that I had a trial made under my own eyes, at Selenginsk, by Kalmucks, and was so unsuccessful, that I only obtained a watery fluid which had the smell of sour milk; but the reason of this was, that two clean vessels had been used. On the contrary, whenever I allowed these people to use their own vessels, abundant alcoholic vapours were procured. It is, therefore, an important point to determine, by means of vessels impregnated by long use with a strong smell, and the remains of sour milk, that sudden souring which developes a spirituous principle. This fermentation of a rare species, and entirely sui generis, can only be brought to the desired perfection by frequent repetition of the process, just as, according to Russel,⁵ the thick milk (leban), which the Arabs habitually use for making cheese, can only be obtained by producing the coagulation of the fresh milk by means of a milk previously curdled, or, in other words, by the cohobation many times repeated of curdled milk.

After describing the process of distillation, Pallas remarks, if the brandy is made from cows' milk, what is obtained is equal to the thirtieth, or at most to the twenty-fifth part of the mass; but when from mares' milk, it equals the fifteenth part. The new fluid is pale and watery, and does not inflame; but it keeps without spoiling, in glass bottles, like weak corn-brandy. The rich Kalmucks render it stronger by several distillations, and they have names for the products of each rectification. The arki is named dang after its first rectification; arza, after the second; khortsa, after the third. They seldom go farther, although the rectifications are sometimes pushed to six. The names given to the two last are chingsta and dingsta. The Kalmucks are generally, however, content with the products of the first distillation.

The receiver has scarcely been filled, when they pour the brandy warm from it into a large wooden vessel with a spout, from which they fill leather bottles, or gourds.

It is customary for the host, with whom the company is then, to pour brandy into a vessel, and afterwards to throw part of it into the fire, and part towards the hole by which the smoke issues to render the spirits of the air or his tutelary angel propitious. Lastly, the warm brandy circulates among the company, composed of kinsfolk and friends, in large cups, which often do not hold less than a bottle. If a little is left, it is heated again before it is drunk. This milk-brandy, on account of the aqueous parts which it contains, does not inebriate so easily when a small quantity is taken, as brandy made from grain; but it is found, by the example of the Russians and all the tribes of the Steppes, that the drunkenness which it causes continues longer, and entirely destroys the appetite. On the other hand, it does not produce violent head-aches, like corn-brandy.

The rich Kalmucks and Mongols are in the habit, when they pass the winter near towns, of distilling with or without milk brandy from leavened bread. The product, it is said, is stronger, and has a keener taste than milk-brandy. The residuum of the distillation of milk-brandy, which is sharp, and has a smell like wine lees, is applied to various uses. Sometimes it is mixed with fresh milk, and immediately eaten; sometimes it is applied for preparing sheep and lamb skins; sometimes the women boil it, either by itself, or, if it is too sharp, with a mixture of sweet milk, until it thickens, and then pour the cheesy substance into bags, which, when thoroughly dried, they throw into heaps. They also, like the Tartar tribes, frequently form it into round cakes, which they dry in the sun, and keep principally for journeys and for winter use. The residuum of distillation is called bosson, and by the Mongols tsakha.—The cheese formed in heaps is named chourmyk, that in cakes, thorossoun.

They make another kind of cheese also, chiefly of sheep's and goats' milk. The fresh milk is put into a kettle with a like sour milk (ederecksen ussun), or some remnant of brandy (bossah). They are well mixed, and then left for some time to sour. Fire is then put under the kettle, and the mixture is stirred while it boils briskly, that the cheesy parts may be converted into a kind of froth (koosoun). When all the aqueous parts of the milk are expelled by boiling, it little butter is added. The whole is again stirred, and left upon the fire until the froth begins to dry and turn brown. It is then ready, and if properly prepared, has an agreeable taste.

The Kalmucks make their butter in the following manner: A sufficient quantity of cows' or sheep's milk is put into a kettle, and boiled for some time, after which there is added a little sour milk cream (areyn). It is then withdrawn, and allowed to stand until it sours, which does not require a whole day. This milk is then beaten with a kind of butterstick, and poured into an earthen pot or other vessel, when the decomposed butter comes to the surface, and is placed in vessels, skins, or dried stomachs, in which it is kept. If the milk still seems to contain fat, it is again treated in the same manner. This milk is called toussoun by the Kalmucks, and oeroemae by the Tartars.—Jameson's Journal.