68 
Preparation  of  Koumys. 
5  Am.  Jour.  Pharn. 
\      Feb.  1,  1874. 
conclusion  is  confirmed  by  the  following  experiment :  Take  two  beaker 
glasses,  each  containing  100  c.  c.  of  water,  add  to  No.  1  successively 
one  drop  each  of  solutions  of  chloride  of  ammonium,  caustic  potassa, 
and  corrosive  sublimate,  and  to  No.  2  one  drop  of  solution  of  chloride 
of  ammonium  and  five  drops  of  Nessler's  test.  A  white  opalescence 
will  be  plainly  observed  in  No.  1  as  soon  as  the  solution  of  corrosive 
sublimate  has  become  well  mixed  with  the  liquid,  while  No.  2  will 
show  neither  turbidity  nor  coloration,  even  though  the  addition  of 
Nessler's  reagent  be  continued.  The  latter  seems  therefore  to  be 
superfluous  as  a  test  for  ammonia. 
PREPARATION  OF  KOUMYS. 
H.  &  N.  Schultze,  of  Berlin,  give  the  following  formula:  Unskim- 
med cows'  milk  is  mixed  with  a  sufficient  amount  of  sugar  of  milk  to 
produce  in  the  course  of  the  subsequent  fermentation  in  closed  vessels 
a  carbonic  acid  gas  pressure  of  four  atmospheres.  Fermentation  is 
induced  by  the  addition  of  brewers'  yeast,  which  has  been  thoroughly 
washed.  The  operation  is  commenced  in  open  tanks,  in  which  the 
mixture  must  be  frequently  stirred.  One-half  of  the  casein,  which 
is  separated,  is  to  be  skimmed  off.  While  the  fermentation  is  actively 
progressing,  the  preparation  is  drawn  off  into  champagne-bottles,  the 
corks  of  which  must  be  securely  tied  down  by  string  or  wire.  They 
must  then  be  removed  to  a  cool  locality,  so  that  the  fermentation  can 
be  properly  completed.  Three  varieties  of  koumys  are  prepared, 
which  differ  in  the  amount  of  carbonic  acid  gas  with  which  they  are 
impregnated ;  they  result  from  varying  the  proportion  of  sugar  of 
milk,  which  is  originally  added. 
C.  Schwalbe  makes  koumys,  from  condensed  milk,  in  the  following 
manner :  100  c.c.  are  dissolved  in  a  small  amount  of  cold  water ;  1 
gram  of  lactic  acid  and  J  gram  of  rum  are  added,  and  the  mix- 
ture is  diluted  with  sufficient  water  to  make  it  measure  1000  to  2500 
c.c.  This  preparation  is  put  into  a  Liebig's  bottle  and  charged  with 
carbonic  acid  gas.  The  bottle  is  to  be  kept  in  a  warm  room,  and  to  be 
examined  after  three  or  four  days.  When  there  is  an  active  evolution 
of  froth,  and  when  the  curd  is  of  a  fine,  granular  consistence,  the 
koumys  is  in  the  proper  condition.  It  can  then  be  kept  for  about 
eight  days. — PMla.  Med.  Times,  Jan.  3,  1874,  from  Deutsche  Indus- 
triezeitung,  p.  438,  Chemisches  Gentralblatt,  p.  568. 
Adolph  W.  Miller,  M.  D.,  Ph.  D. 
