THE FINE ART OF FASTING.

Ashburton Guardian, Volume V, Issue 1376, 21 October 1886, Page 3

THE FINE ART OF FASTING.

Saturday Review.

The Russian peasant is said to be improvident, and It mast be confessed that he is sometimes tempted to prefer a glass of vodka to the welcome of his grandchildren, or even to his own. But, however oblivions he may be to the weal of (atnre generations, he never forgets the earning Lent One Is scarcely past before be begins to make preparations for the next, and throughout the year hfs forethought never wearies. Prom spring to Autumn his children range the wood in search of fungi, which are carefully dried and stored away for the great fasts, when by no means unpalatable soups are made from them Instead of meat. He Knows that many of these free gifts of nature, whtoh the proud Briton kicks aside as nasty toadstools, are not only nutritious »ad wholesome, but toothsome food, and acts accordingly. .When hi' fruit is gathered in, a part of such as oan be preserved In any way with which ho is acquainted Is set apart for the purpose. Large jars of honey are stored away. Saab apples as oan be kept are selected, bat their number Is small, as the room at his disposal which is absolutely protected from frost is limited ; others are out Into alicss and dried either In the sun or by artificial heat; the rest are treated in a maimer peculiarly hla own. They are packed in casks, and a mixture of hot water and rye meal Is made and allowed to ferment, after wh'oh It Is poured over them* When kept In this way for months tha fruit loses all Its sweetness and becomes semi-transparent. In this state it Is considered a welcome addition to a frugal meal, and when It is not Lent, Russians of other classes frequency eat ** wet apples" with coast meat, though they are rarely placed before foreigners.