The  RURAL  NEW-YORKER 
j  451 
LIVE  STOCK  AND  DAIRY~~1 
Manufacture  of  Kumiss 
Would  you  give  method  of  making 
fermented  milk  (kumiss)?  This  is  a  na¬ 
tional  beverage  in  Bulgaria  and  over 
southeastern  Europe.  It  is  claimed  it 
has  a  great  healing  power  in  intestinal 
ailments,  llow  can  we  produce  this  our¬ 
selves  at  home?  A.  N. 
New  London,  Conn. 
The  theory  of  longevity  attributed  to 
the  use  of  Bulgarian  sour  milk  drinks  is 
that  a  luxurious  growth  of  laefi'c  acid 
bacilli,  acting  as  a  germicide,  destroys 
other  fermentations  in  the  lower  intes¬ 
tines.  Kumiss  was  first  made  from 
mares’  milk,  but  is  now  prepared  in  this 
country  froln  cows’  milk  by  the  addition 
of  sugar  and  yeast.  As  carbonic  acid  is 
developed  in  the  process  it.  is  quite  ef¬ 
fervescent.  and  may  be  regarded  both  as 
a  food  and  a  stimulant.  It  is  sometimes 
prescribed  by  physicians  in  cases  where 
the  patient,  cannot  retain  other  food. 
A  common  household  reeine  for  ku¬ 
miss  is  given  herewith  :  one  qt.  milk,  one- 
sixth  cake  compressed  yeast.  one 
tablespoon  water,  one  and  one-fourth 
tablespoon  sugar.  Make  a  thin  syrup  of 
the  sugar  and  water  and  cook  one  minute. 
Soften  the  yeast  in  two  tablespoons  of 
lukewarm  milk.  Heat  the  milk  until 
lukewarm,  add  other  ingredients  and 
shake.  Put  in  stone,  sterile  bottles,  place 
in  an  upright  position  for  12  hours,  at  70 
degrees  F.  (kitchen  heat)  :  then  turn  on 
side  and  leave  at  a  temperature  of  50 
degrees  F.  (lower  part  of  ice  box).  Ready 
for  use  after  the  first  24  hours;  often 
kept  several  days,  but  the  longer  it  is 
kept  the  less  palatable  it.  is.  it  should 
look  like  thick,  foamy  cream.  j.  w.  B. 
Souring  Milk 
Could  you  tell  me  what  would  be  the 
quickest  way  to  get  milk  sour  and  thick? 
Fulton,  N.  Y.  a.  p. 
The  quickest  and  best  way  to  get  sour 
milk  under  ordinary  conditions  is  to  set 
the  milk  at  a  temperature  most  favorable 
to  the  development  of  the  lactic  acid 
forming  group  of  bacteria.  To  encour¬ 
age  the  growth  of  desirable  milk-souring 
organisms,  sweet  milk  may  be  set  at  tem¬ 
peratures  ranging  between  70  and  80  de¬ 
grees  F.  This  temperature  will  cause 
average  milk  to  curdle  within  12  to  24 
hours,  and  will  give  a  desirable  coagula¬ 
tion. 
If  you  care  to  obtain  an  ideal  souring, 
you  should  inoculate  the  milk  with  a 
culture  of  milk-souring  bacteria,  such  as 
are  found  in  starters.  These  are  prepared 
on  a  commercial  scale,  and  are  used  by 
creamerymen  in  the  manufacture  of  milk 
and  cheese.  There  are  always  these  same 
bacteria  in  fresh  milk,  and  will  sour 
readily  and  desirably,  depending  upon 
whether  or  not  this  particular  type  of 
bacteria  is  present  in  large  numbers. 
J.  W.  B. 
Standardizing  Milk 
Here  is  a  new  one  for  me  ;  perhaps  you 
have  heard  of  it.  A  milk  distributor 
runs  all  his  milk  through  a  separator, 
takes  out  all  the  cream,  then  puts  hack 
enough  just  to  make  the  test.  It  is  easy 
to  see  the  profit  in  this  operation. 
Springfield,  Mass.  j.  p.  p. 
It  is  perfectly  possible  to  mix  cream 
and  skim-milk  together  to  make  a  uni¬ 
form  mixture.  The  procedure  mentioned 
here  is  commonly  called  standardization. 
It  is  contrary  to  laws  of  adulteration 
“to  add  to  or  take  away  from  milk.”  It 
is  customary,  however,  for  health  officials 
to  look  with  favor  on  standardization  of 
milk  when  more  fat  (cream)  is  added  to 
raise  the  test.  No  one  should  complain 
if  a  man  adds  extra  cream  to  a  3  per 
cent  milk  so  as  to  make  it  test  4  per  cent 
fat.  The  opposite  practice,  namely  the 
lowering  of  a  milk  test  from  4  to  3  per 
cent  is  to  be  looked  upon  with  disfavor, 
and  such  a  person  is  liable  to  prosecution 
under  most  milk  ordinances.  J.  w.  b. 
Evaporating  Dairy  Milk  On  the  Farm 
We  have  at  present  an  over-supply  of 
milk  and  buttermilk,  and  were  wondering 
if  there  would  be  some  way  to  dry  or 
evaporate  it  for  next  Summer’s  use. 
Could  you  give  us  a  method  of  putting  it 
up?  A.  J.  M. 
Elk  Lick,  Pa. 
The  condensing  or  drying  of  milk  pow¬ 
der  can  only  be  done  in  special  equip¬ 
ment.  which  costs  several  thousand  dol¬ 
lars  for  installation  and  operation.  If 
you  are  in  the  milk  business  and  wish  to 
install -such  apparatus  we  shall  be  pleased 
to  tell  you  where  to  get  information  in 
regard  to  manufacturers.  If  you  are  a 
farmer,  we  can  simply  advise  that  you 
can  do  nothing  along  this  line,  as  the 
process  is  not  the  same  as  the  making 
of  syrups  or  the  drying  and  canning  of 
fruits  and  vegetables.  Milk  constituents 
are  changed  most  readily  when  it  is 
heated,  and  it  becomes  necessary  to  re¬ 
sort  to  a  most  complicated  treatment  in 
order  to  evaporate  or  condense  it  with¬ 
out  injury  or  change  in  these  constitu¬ 
ents.  J.  W.  B. 
McCormick- Deering  15-30 
•  •  mt  • 
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same  consideration.  The  resultant 
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ments  of  the  present-day  farm. 
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