This simple white grain kvass is essential to the household, since it is drunk by the servants and used as a base (zakvaska) for borshch, shchi, etc., and for stewing beef. It is prepared as follows: Mix together 10 lbs rye flour and 1 lb each malt and buckwheat flour. Moisten with 1 garnets lukewarm water, mix, and pour on 1 garnets boiling water. After 30 minutes, add 2 more garnets boiling water. Do this 3 or 4 times. When a pail of boiling water has been added in this manner, mix and let cool slightly. Add ½ garnets or a little more kvass sediment [from an earlier batch], cover, and set in a rather warm place. The next day dilute the kvass with unboiled cold water, mix, and transfer to a cold place. Let it stand, and use as is or bottle. These proportions will yield 5 pails of kvass. When all the kvass has been consumed, set aside nearly 1 garnets of sediment remaining on the bottom for fermenting the next batch. Pour any extra sediment into the mash for the cows.