122 FOODS AND FOOD ADULTERANTS. 



The comparison of the above results shows that the American koumiss 

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



(a) The percentage of alcohol is quite low and as a consequence the 

 percentage of sugar is high. 



(b) American koumiss contains more fat ; showing that it has been 

 made from milk from which the cream had not been so carefully re- 

 moved as in those milks from which the European koumiss was made. 

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

 fat and more sugar than that of the cow, thus making ifc more suitable for 

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

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

 Should it be desired to make a koumiss richer in alcohol, some milk- 

 sugar could be added. 



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

 of Indianapolis. This koumiss 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 physicians 

 in cases of imperfect nutrition. Those desiring to study the therapeutic 

 action of koumiss should consult the monographs of Biel, 1 Stahlberg, 2 

 Laudowski, 3 and Tytnowski. 4 



CHEESE. 



No studies of cheese have been made in this laboratory. 

 Caldwell 5 has given a resume of the subject up to 1882, as follows: 



Literature. The subject of the adulteration of cboeso receives only brief mention 

 either in the journals or in monograph works on adulteration of food. 



The Analyst 6 quotes from the Chicago Journal of Commerce the statement that 

 soapstoue, soda, and potash are added to cheese. 



Hassell 7 states that cheese is adulterated with potatoes in Thuriiigia and in Sax- 

 ony, and that bean meal is sometimes added in the place of potatoes ; that Vene- 

 tian red has been detected in several cases in the coloring of the rind, and as this 

 color sometimes contains lead, and the rind is sometimes eaten, the fraud may be 

 dangerous. He also says it is stated that blue vitriol and arsenic (green? ) are some- 

 times added, perhaps to give the appearance of age to the cheese, but he has never 

 found them. 



Ellsner 8 says that adulterations of cheese are not known. He mentions oleo- 

 margarine cheese as an article recently introduced in Germany. Griessmayer 9 also 

 says that cheese is not adulterated; but he mentions in appropriate terms a prac- 

 tice of soaking certain kinds of cheese, such as Limburger, in urine in order to give t 



1 Untersuchungen iiber den Kuiuys und den Stoffwechsel wiihrend der Kumyscur. 



2 Kumys, seine physiologische und therapeutische Wirkung. St. Petersburg. 



3 Du kumys et de son role the>apeutique. 



4 Zur physiologischen und therapeutischen Bedeutung des Kumys. Miinchen. 



6 Second Ann. Kept. N. Y. S. Bd. of Health, p. 529. 



6 1881, p. 29. 



7 Food and its adulterations, 1870. 



8 Die Praxis der Nahrnngsmittel-Chemiker, 1880. 



9 Die Verfalschung der wichtigsten Nahruugs- und Genussmittel, 1880. 



