630 
Koumiss. 
/Am.  Jour.  Pbarm. 
[       Dec.,  1892. 
tial,  champagne  bottles  being  frequently  used,  and  the  corks  should 
fit  very  tightly  ;  in  fact,  it  is  almost  necessary  to  use  a  bottling 
machine  for  the  purpose,  and  once  the  cork  is  properly  fixed  it 
should  be  wired  down.  Many  failures  have  resulted  because  the 
corks  did  not  fit  properly,  the  result  being  that  the  carbonic  acid 
gas  escaped  as  formed  and  left  a  worthless  preparation.  It  is 
further  necessary  to  keep  the  preparation  at  a  moderate  temperature, 
and  to  ensure  the  article  being  properly  finished  the  bottles  are  to 
be  gently  shaken  each  day  for  about  ten  minutes  to  prevent  the 
clotting  of  the  casein.  It  is  as  well  to  take  the  precaution  of  rolling 
a  cloth  round  the  bottle  during  the  shaking  process,  as  the  amount 
of  gas  generated  is  great,  and  should  the  bottle  be  of  thin  glass  or 
contain  a  flaw  it  may  give  way.  Some  few  days  elapse  before  the 
fermentation  passes  into  the  acid  stage,  and  when  this  has  taken 
place  the  preparation  is  much  thicker.  It  is  now  in  the  proper 
condition  for  allaying  sickness,  being  retained  by  the  stomach  when 
almost  everything  else  is  rejected. 
Malted  Koumiss  can  be  made  as  follows : 
Extract  of  malt,   ^  iss. 
Compressed  yeast,   .  gr.  xx. 
Brown  sugar,  •  •  .   gr.  x. 
Milk,  to  champagne  pint. 
Euonymized  Koumiss  is  a  suitable  preparation  for  use  in  some 
cases  of  derangement  of  the  liver  in  which  food  is  rejected  and  an 
hepatic  stimulant  is  required,  combined  with  a  slight  sedative.  To 
prepare  this  add  fluid  extract  of  euonymus,  ^iij,  to  every  16  ounces 
of  the  diluted  milk,  then  proceed  as  with  ordinary  koumiss. 
Coca  Koumiss  could  be  made  by  the  addition  of  cocaine  hydrochlor. 
to  the  milk,  and  would  be  specially  adaptable  in  cancer  of  the 
stomach. 
Aerated  whey,  which  is  a  very  refreshing  drink  in  cases  of  fever 
and  much  used  in  some  parts  of  Germany,  could  also  be  manufac- 
tured on  the  same  principle  as  koumiss. 
Peptonized  Koumiss. — The  easiest  way  of  getting  a  satisfactory 
preparation  is  by  the  adoption  of  the  following  formula: 
Papaine,   gr.  vi. 
Milk,  to  champagne  pint. 
Compressed  yeast,    gr.  xx. 
Brown  sugar,   giij. 
This  does  not  keep  very  long. 
