122 



REPORT OF THE COMMISSIONER OF AGRICULTURE. 



The kumys made from the above milk had the following composi- 

 tion: 



Collecting the above means together we have the following compar- 

 ative table : 



* By difference. 



(1) Mean of 14 analysee of kumys from mare's milk. 



(2) Mean of 2 analyses of kumys from cow's milk. 



(3) Mean of analyses of kumys, origin unknown, probably from skimmed cow's milk. 



(4) Mean of 9 analyses of kurays made from mare's milk, London Exposition of 1884. 



(5) Mean of 8 analyses of kumys from cow's milk, made by Division of Chemistry, United States 

 Department of Agriculture. 



The comparison of the above results shows that the American kumys 

 dilfers from that of other countries in the following points, viz : 



The percentage of alcohol is quite low and as a consequence the per- 

 centage of sugar is high. 



American kumys contains more fat, showing that it has been made 

 from milk from which the cream had not been so carefully removed as in 

 those milks from which the European kumys was made. 



Mare's milk, as will be seen by the above analyses, contains much less 

 fiit than that of the cow and more sugar, thus making it more suitable 

 for the production of kumys. Good cow's milk, however, is suitable for 

 the manufacture of kumys after most of the cream has been removed. 

 Sljould it be desired to make a kumys richer in alcohol, some milk-sugar 

 could be added. 



The samples analyzed were kindly furnished me by Mr. Julius Haag, 

 of Indianapolis. This kumys makes a delightfully refreshing drink. 

 When drawn from the bottle and poured a few times from glass to glass 

 it becomes thick like whipped cream, and is then most palatable. It is 

 much relished as a beverage, and is highly recommended by physiciang 



