The Mirror of Literature, Amusement, and Instruction. Volume 17, No. 477, February 19, 1831

He was interred on the 21st, with the accustomed solemnities of the Catholic Church, in the chapel at Moorfields, the Requiem of Mozart being introduced into the service. In person, Weber is described as having been of the middle height, extremely thin, and of dark complexion. His countenance was strikingly intelligent, his face long and pale, his forehead remarkably high, his features prominent, his eyes dark and full. His usual look was one of calm placid thought, an expression which was increased in some degree by spectacles, which he wore on account of his shortness of sight. The force and acuteness of his mind were indicated in the occasional brilliancy of the expression of his countenance; the habitual patience and mildness of his disposition, in its permanent look of placidity and repose.—From an interesting paper in No. XIII. of the Foreign Quarterly Review.

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 bedShe had made for her lover,White were the sheetsAnd embroider'd the cover;But his sheets are more white,And his canopy grander,And sounder he sleepsWhere 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 waitEre your arms shall enclose him,For still, still he lies,With a wreath on his bosom.How painful the taskThe 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.

SOMERSET

In Congresbury parish, and the contiguous one of Puxton, were two large pieces of common land, called East and West Dale Moors, (from the Saxon Dob, share or portion) which were occupied till within these few years in the following remarkable manner:—The land was divided into single acres, each bearing a peculiar mark cut in the turf, such as a horn, an ox, a horse, a cross, an oven, &c. On the Saturday before Old Midsummer Day, the several proprietors of contiguous estates or their tenants, assembled on these commons, with a number of apples marked with similar figures, which were distributed by a boy to each of the commoners from a bag; at the close of the distribution, each person repaired to allotment with the figure corresponding with the one upon his apple, and took possession of that piece of land for the ensuing year. Four acres were reserved to pay the expenses of an entertainment at the house of the Overseer of the Dale Moors, when the evening was spent in festivity.

Rutter's Division of Somerset.

THE GATHERER

A snapper up of unconsidered trifles.SHAKESPEARE.

SLEEPING IN CHURCH

From a Sermon by Swift

(It may be somewhat derogatory to the genius of so great a writer as SWIFT, to allow this extract to occupy its present place in our arrangement—usually allotted to minor pieces. Our "Notes" are, for the most part, from new books, and a similar object is explained in our "Selector." We could hardly place "Sleeping in Church" under "Manners and Customs," and sleep altogether is rather prospective, (in dreaming,) than "Retrospective."—Yet reader, here it is—a still subject—but fresh, vigorous, and written for all time.)

There is one moral disadvantage to which all preaching is subject; that those who, by the wickedness of their lives, stand in greatest need, have usually the smallest share; for either they are absent upon the account of idleness, or spleen, or hatred to religion, or in order to doze away the intemperance of the week; or, if they do come, they are sure to employ their minds rather any other way, than regarding or attending to the business of the place.

There is no excuse so trivial, that will not pass upon some men's consciences to excuse their attendance at the public worship of God. Some are so unfortunate as to be always indisposed on the Lord's day, and think nothing so unwholesome as the air of a church. Others have their affairs so oddly contrived, as to be always unluckily prevented by business. With some it is a great mark of wit, and deep understanding, to stay at home on Sundays. Others again discover strange fits of laziness, that seize them, particularly on that day, and confine them to their beds. Others are absent out of mere contempt of religion. And, lastly, there are not a few who look upon it as a day of rest, and therefore claim the privilege of their castle, to keep the Sabbath by eating, drinking, and sleeping, after the toil and labour of the week. Now in all this the worst circumstance is, that these persons are such whose companies are most required, and who stand most in need of a physician.

But of all misbehaviour, none is comparable to that of those who come here to sleep; opium is not so stupifying to many persons as an afternoon sermon. Perpetual custom hath so brought it about, that the words, of whatever preacher, become only a sort of uniform sound at a distance, than which nothing is more effectual to lull the senses. For, that it is the very sound of the sermon which bindeth up their faculties, is manifest from hence, because they all awake so very regularly as soon as it ceaseth, and with much devotion receive the blessing, dozed and besotted with indecencies I am ashamed to repeat.

One cause of this neglect is, a heart set upon worldly things. Men whose minds are much enslaved to earthly affairs all the week, cannot disengage or break the chain of their thoughts so suddenly, as to apply to a discourse that is wholly foreign to what they have most at heart. Tell an usurer of charity, and mercy, and restitution, you talk to the deaf; his heart and soul, with all his senses, are got among his bags, or he is gravely asleep, and dreaming of a mortgage. Tell a man of business, that the cares of the world choke the good seed; that we must not encumber ourselves with much serving; that the salvation of his soul is the one thing necessary. You see, indeed, the shape of a man before you, but his faculties are all gone off among clients and papers, thinking how to defend a bad cause, or find flaws in a good one; or, he weareth out the time in drowsy nods.

There are many who place abundance of merit in going to church, although it be with no other prospect but that of being well entertained, wherein if they happen to fail, they return wholly disappointed. Hence it is become an impertinent vein among people of all sorts to hunt after what they call a good sermon, as if it were a matter of pastime and diversion.

This indecent sloth is very much owing to that luxury and excess men usually practise upon this day, by which half the service thereof is turned to sin; men dividing the time between God and their bellies, when, after a gluttonous meal, their senses dozed and stupified, they retire to God's house to sleep out the afternoon. Surely, brethren, these things ought not so to be.

A CONVINCING PROOF

Miss D. had the misfortune to become what the language of our neighbours delicately expresses by the compound word fille-mère, and wished to bestow, or rather to force, the honours of paternity on the prince. The subject of dispute having been brought into his presence, he glanced at the child's raven air, and coolly observed, "to convince me that this girl is mine, you must prove that black is white."—Cabinet Library—Life and Reign of George IV.

ASTRONOMY

A facetious fellow, after reading the Report of the Astronomical Society for the past year, (which is very favourable) observed, "Well! Astronomy is looking up."

THE PENNANT

The following shows the derivation of pennant at the head of the mainmast of a man of war:—

When Van Trump was sweeping the seas with his men of war, by way of a boast he put a broom at the head of his mast, for which, when Elizabeth had notice, she desired all her men of war to mount a long strip of linen at the head of their masts, as much as to say she would flog them soundly if they dared to molest her.

GEO. ST. CLAIR

CHESTNUTS

Are sold at the corners of every street in Florence, in seven different forms: raw, cooked, and hot, both roasted and boiled; dried by heat, (the skins being taken off,) in which state they have a much sweeter and superior flavour; and made into bread, a sort of stiff pudding; and into thin cakes like pancakes.6 This valuable fruit constitutes a considerable portion of the food of the lower classes, who must daily consume in Florence some tons.

Lord Hudson, in Queen Elizabeth's time, said, "To have courage to observe an affront, is to be even with an adversary. To have the patience to forgive it, is to be above him."

C.B

DEATH AMONGST LIONS

It is remarkable that in 1438, all the lions in the Tower of London died.

T. GILL

ANTIQUITY OF PORTERS

Saccarii, among the Romans were a company or fraternity of porters, who had the sole privilege to carry all goods from the harbour to the warehouses, none being allowed to employ their own slaves, and much less those of others, for that purpose.

The modern Saccarii, alias tackle porters and ticket porters, are well known to Londoners, and have been thus poetized by Gay:

"If drawn by business to a street unknown,Let the sworn porter point thee through the town."

These portly gentry have been compared to kings. Howel says, "It is with kings sometimes as with porters, whose packs may jostle one against the other, yet remain good friends still."

N.B. This is a knotty subject.

P.T.W

STANZAS ON MADAME VESTRIS HAVING ESTABLISHED A THEATRE OF HER OWN

Written by Sir Lumley SkeffingtonNow Vestris, the tenth of the Muses,To Mirth rears a fanciful dome,We mark, while delight she infuses,The Graces find beauty at home.In her eye such vivacity glitters,To her voice such perfections belong,That care and the life it embitters,Find balm in the sweets of her song.When monarchs o'er valleys are ranging,A court is transferr'd to the green;And flowers, transplanted, are changingNot fragrance, but merely the scene.'Tis circumstance dignifies places;A desert is charming with spring!And pleasure finds twenty new graces,Wherever the Vestris may sing!

Times.

LORD ANSON

(To the Editor.)

Being in Sussex a short time since, I observed at a public-house adjoining the Duke of Richmond's, at Goodwood, the figure head of the Centurion, the ship in which Lord Anson sailed round the world. On the pedestal that supported it against the house, are the following lines:—

Stay traveller awhile and viewOne who has travelled more than you,Quite round the world, through each degree,Anson and I have ploughed the sea,Torrid and frigid zones have past,And safe at home arrived at last.

There follow two other lines, which are almost unintelligible.

O.P.Q

1

Primary rocks are supposed by geologists to constitute the foundation on which rocks of all the other classes are laid; and if we take an enlarged view of the structure of the globe, we may admit this to be the fact,—but the admission requires certain limitations.—Bakewell.

2

Praxiteles.

3

The Lake of Constance.

4

The Rhine loses itself in the sands of Holland before its waters can mingle with the sea.

5

Russel's Aleppo, p. 54.

6

In the confectioner's shops at Paris, they are sold peeled, baked, and iced with sugar. We can answer for their being very delicious.