DAIRY PRODUCTS. 117 



TABLE No. 14. Analyses of milk from Maythorpc Dairy Continued. 



TABLE 15. Analyses of milk from various sources. 



' From C. J. Loomis, 1413 Stoughton Hill, t Department lunch room. 

 J Thompson's Dairy. 



KOUMISS. 



The use of koumiss, both as a beverage and in the sick-room, is rap- 

 idly increasing in this country, and for this reason I have thought it 

 would be of interest to add here the results of the investigations on 

 some home-made koumiss. 1 



Fermented mare's milk has long been a favorite beverage in the East, 

 where it is known as "koumiss." Although the Tartars and other Asiatic 

 tribes use mare's milk for the manufacture of koumiss, yet it is not the 

 only kind that can be employed. Since the consumption of milk-wine 

 has extended westward cow's milk is chiefly employed for making it 

 both in Europe and America, fare's milk is considered most suitable 

 for fermentation because of the large percentage of milk-sugar which it 

 contains. 



Konig 2 gives as the average percentage of milk-sugar in mare's milk 

 5.31. The same author 3 gives as a mean of 377 analyses of cow's milk 

 4.81 per cent, of lactose. Dr. Stahlberg, 4 who brought forty mares from 

 the steppes of Kussia to Vienna for the purpose of using their milk for 



[ Am. Chera. Jour., vol. 8, p. 200. 

 *Nahrungsmittel, p. 46. 



3 Op. ci*.,p. 40. 



Tymowskis' Bodentnngd.es kumys, p. 12. 



