See also:

• KVASS, or KVASS (a Russian word for " leaven ")

KVASS, or KVASS (a See also:

• RUSSIAN

Russian word for " See also:

• LEAVEN (in Mid. Eng. levain, adapted from Fr. levain, in same sense, from Lat. levamen, which is only found in the sense of alleviation, comfort, levare, to lift up)

leaven ")  , one of the See also:

• NATIONAL

national alcoholic drinks of See also:

• RUSSIA
• RUSSIA (Rossiya)

Russia, and popular also in eastern See also:

• EUROPE

Europe . It is made, by a simultaneous See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid and alcoholic See also:

• FERMENTATION

fermentation, of See also:

• WHEAT
• WHEAT (Triticum)

wheat, See also:

• RYE

rye, See also:

• BARLEY (Hordeum sativum)

barley and See also:

• BUCKWHEAT

buckwheat See also:

• MEAL

meal or of rye-See also:

• BREAD

bread, with the addition of See also:

• SUGAR

sugar or See also:

• FRUIT (through the French from the Lat. fructus; frui, to enjoy)

fruit . It has been a universal drink in Russia since the 16th See also:

• CENTURY (from Lat. centuria, a division of a hundred men)

century . Though in the large towns it is made commercially, elsewhere it is frequently an See also:

• ARTICLE (from Lat. articulus, a joint)

article of domestic See also:

• PRODUCTION (Lat. productionem, from producere, to pro-duce)

production . See also:

• KVASS, or KVASS (a Russian word for " leaven ")

Kvass is of very See also:

• LOW, SETH (1850- )
• LOW, WILL HICOK (1853- )

low alcoholic content (0.7 to 2.2 %) . There are, beside the See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary See also:

• KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind, See also:

• SUPERIOR

superior forms of the drink, such as See also:

• APPLE (a common Teut. word, A.S. aepl, aeppel, O.H.G. aphul, aphal, apfal, mod. Ger. Apfel)

apple or See also:

• RASPBERRY

raspberry kvass .