Am,  Jour.  Pbarru.  1 
October,  1898.  J 
Notes  and  News, 
iii 
■question  as  to  the  real  identity  of  the  old  "  rhodinol "  with  pure  geraniol. — 
Brit,  and  Col.  Drug.,  1898,  p.  561. 
A  Preparation  of Kouniys  maxhe  made,  according  to  the  Dietetic  and  Hygienic 
Gazette  for  August,  as  follows  :  Fill  a  quart  champagne  bottle  to  the  neck 
with  pure  cow's  milk  ;  add  two  tablespoonfuls  of  white  sugar,  first  dissolving  it 
in  a  little  water  by  the  aid  of  heat ;  add  also  a  quarter  of  a  two-cent  cake  of 
yeast.  Then  securely  fasten  the  cork  in  the  bottle  and  shake  the  mixture  well; 
place  it  in  a  room  having  a  temperature  of  from  700  to  8o°  F.  for  six  hours  and 
finally  in  an  ice-box  for  about  twelve  hours.  It  is  then  ready  for  use  and  may  be 
taken  in  quantities  varying  with  the  requirements  of  the  stomach  and  general 
condition  of  the  patient.  In  preparing  koumys  it  is  well  to  make  sure  that  the 
milk  is  pure,  that  the  bottle  is  sound  and  the  yeast  is  fresh.  The  bottle  should 
be  opened  with  great  care  on  account  of  the  effervescent  properties  of  the  mix- 
ture, and  the  latter  should  be  discarded  and  not  drunk  at  all  if  there  is  any  cur- 
dle or  thickened  masses  resembling  cheese,  as  these  indicate  that  the  fermen- 
tation has  been  prolonged  beyond  the  proper  time.  It  should  be  prepared  as 
required  for  use.  The  virtue  of  koumys  resides  in  the  fact  that  it  nourishes, 
refreshes  and  stimulates,  with  no  subsequent  reaction  from  its  effects.  Koumys 
contains  some  alcohol,  with  fat,  casein,  lactic  acid  and  carbonic  acid  gas.  The 
cost  is  about  fifteen  cents  per  quart,  including  the  bottle.  —  The  Medical  Age, 
1S9S,  p.  540. 
Alcoholic  Ferments  in  Nature. — In  an  investigation  on  the  occurrence  of 
alcoholic  ferments  in  nature  and  their  transportation,  A.  Berlese  (Abs.  in 
Centralbl.  Bakt.  u.  Par.,  1897,  p.  592)  reports  the  results  of  investigations  of 
soil  from  vineyards  and  from  neighboring  woods  ;  bark  from  grapevines  and 
from  trees  ;  leaves,  flowers,  fruit,  etc.,  of  the  grape  and  other  plants;  insects, 
small  animals  and  the  air,  for  the  presence  of  the  ferments  so  necessary  to 
wine  making.  The  organisms  of  alcoholic  fermentation  were  quite  commonly 
found,  although  their  occurrence  was  noticed  at  different  times  for  different 
hosts.  In  April  and  June,  Saccharomyces  apiculatus,  S.  ellipsoideus,  S.  pas- 
teurianus,  forms  of  Torulopsis,  M u cor  dematium,  etc.,  were  found  in  the  vine- 
yard and  wood  soil,  occurring  at  depths  of  10  to  15  cm.  in  the  vineyard  and 
4  to  36  cm.  in  the  woods.  Investigations  showed  their  presence  on  the  bark 
of  oak  and  olive  trees  and  elsewhere.  None  were  found  on  the  young  grapes 
nor  their  peduncles  in  June,  nor  were  any  observed  in  the  air  during  April  or 
May,  but  in  June  and  July  6".  apiculatus  was  found  in  the  air. 
Various  insects  were  found  to  play  a  very  important  part  in  the  distribution 
of  the  organisms.  In  general,  it  is  claimed  that  the  alcoholic  ferments  are 
carried  to  the  grapes  by  ants,  flies  and  gnats  ;  they  can  pass  uninjured  through 
the  digestive  canal  of  the  diptera.  They  are  very  active  in  the  intestines  of 
the  diptera,  the  temperature  being  suited  to  their  development. — Expt.  St  a. 
Pec,  1898,  p.  102S. 
Cicuta  vagans,  which  grows  in  the  low  pasture  lands  of  Oregon,  has  been 
found  to  poison  cattle  in  late  winter  and  early  spring.  According  to  U.  P. 
Hedrick  {Oregon  Sta.  Bull.,  46,  p.  12,  pis.  4)  not  less  than  100  cattle  in  various 
parts  of  the  State  were  poisoned  last  spring  by  this  plant.    In  an  experiment 
