No subject

1 loaf of pumpernickel bread
a bunch of water
a handful of raisins
a handful of sugar
a cake of red star bread yeast

* let the bread dry out and then smash it up
* soak the ingredients, for a while, in a bowl with a cloth over the
top of the bowl
* pour through a fine cloth (linen is very popular with us Lithuanians...
I'll bet my grandmother would have insisted on it being a linen cloth)
* store in a pitcher; serve cold, fresh

The largest bowl she had was only about a gallon and a half, so I think that
a loaf of bread was probably not used for more than about a gallon of gira.

I recall that it was very slightly carbonated, orange-coloured,
somewhat cloudy, slightly tart, and was generally consumed within
two days or so.

Al.

P.S.  I would like to request that everyone try and quote as little
as possible in your posts.  The last few digests contained at least one
*complete* copy of a previous digest.