The new North-west. [volume] (Deer Lodge, Mont.) 1869-1897, 1882-08-11
MILK CONVERTED INTO SPIRITS.
Tne Beverage of Tartars that May Prove IA
Boon to American Dyspeptics.
Neac York Sun.


"The use of kouniss has grown very much
in this country" said physician, "since 1t
was used by the doctors in the case of Pres
ident Garfield, when lie could not take other
food. 1t promises to be popular drink all
through this country, and it is now habitu-
ally used in many private families. and be-
lieve, can be obtained at some bars and drug
stores"
"What is koumiss?"
alt is a beverage which has been used for
centuries by the nomadie tribes of Asia, and
was discovered in Tartary by traveller. 1t
is made by the Tartars of mares milk, and
liquor was fermented from it which was
most palatable. 1t is, however, now made
of cows milk, with the addition of a little
sugar, thus making it chemically equal to
mares milk. II is now regarded as a great
cure for dyspepsia. At Ananieff, on the
Volga river, near Samara, Russia, there has
been established koumiss cure, to which
thousands of invalids, some from this couii-
try, 90. The foundation of the course Of
vantage of koumiss Is that the first process
Of digestion, namely, fermentation, occurs
before it is taken, and the generation Of a
small percentage Of alcohol relieves the
stomach of carbonic gas, one of the most
distressing symptoms of dyspepsia. The
koumiss assimilates most perfectly with the
organs of digestion without taxing them, and
IL goes, as the saying is, to the right spot.
The best thing about this delicious drink is
that 1t can be made at home at cost of
about fifteen cents quart"
"How Is it made?"
"The best formula is furnished by DR..
John o. johnson, of Brooklyn, and it is as
follows: sFill quart champagne bottle up
to the neck with pure milk; add two table,
spoonsful of white sugar, after dssolving
the same In little water over hot fire !;
add also quarter of a two-centcake of CON-
pressed yeast. Then tie the cork on the
bottle securely, and shake the mixture we'll );
place 1t in a room Of the temperature of fifty
to ninety-fve degrees Fahrenheit for six
hours, and finally In the ice-box over night.
Drink In such quantities as the stomach
may require. IL will be we'll to observe sew
eral important injunctions In preparing the
koumiss, and they are First, to be sure that
the milk is pure second, that the bottle Is
sound third that the yeast is fresh fourth,
to open the mixture in the morning with
great care. on account OF its efervescent
properties fifth, not TO drink it at all If there
Is any curdle or thickened part resembling
cheese, as this indicates that the fermenta-
ton has been prolonged beyond the proper
time The American habit is to make the
koumiss as it Is used, but under certain con-
ditions the beverage will keep for some
time, and age will improve its flavor and
strength as il does alcoholic liquors. 1t Is
transported in skin bottles in Tartary."
"How does 1t taste?"
alt has delicious and pungent taste, un-
like any other beverage, and, while it stimu-
lates and reireshes, there is no enervation or
prostration following it. The medical fac
| ulty has long been seeking beverage that
| would nourish aud sustain as we'll as give
strength for the moment, and 1t is believed
that koumiss supplies the want. As dys.
pepsa Is a sort of national disease with us,
this cure should be a national blessing
Clever young women on the farms of oui
country could not give more cheer to the
evening meal than by supplying the tired
man with koumiss. 1t is beverage for col
leges and boarding schools, and think II
may cure dipsomania. / repeat, it should
be made at home and with care, and only
pure milk should be used.'