Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1882-08-03
"KOUMLSS.o
An Asiatic Beverage that Became Noted
During GarneIa's IIlness-I,s Alleged
Virtues.

An AHattc beverage That Became Notea
Daring GarneIa's Iliness-Is Alleged
Virtues
"The use Of koumlss has grown very
much in this country" said physician.
"since it was used by the doctors in
the case OF President Garfield, when he
could not take other food. It promises
to be q popular drink all through this
country, and it is now habitaally used.
in many private families, and, I believe,
can be obtained at some bars and drug
stores"
"What is koumiss 2"
SIT is beverage which has been used
for centuries by the nomadic tribes OF
Asia. and was discovered in Tartary by
atraveler. It is made by the Tartars
of mares milk, and liquor was fer
mented from it which was most palata-
BILE. It is, however, now made of pure
cows milk, with the addition of little
sugar, thus making it chemically equal
to mares milk. 1t is Low regarded as
great cure for dyspepsia. at Ananieff
on the Volga river, near Samara, Rus,
Ia, there has been established Koum-
iss cure, to which thousands Of invalids.
some from this country, go. The
foundation Of the course of treatment
given here is the milk diet. The ad-
vantage Of koumiss is that the first
process Of digestion, namely, fermenta.
tion, occurs before 1t is taken, and the
generation Of . small percentage Of
alcohol relieves the stomach Of car
bonic acid gas, one of the most dis
tressing symptoms Of dyspepsia. The
koumiss assimilates most perfectly with
the organs of digestion without taxing
them, and it goes. as the saying is, to
the right spot. The best thing about
this delicious drink is that ii can be
made at home and at cost of about
fifteen cents a quart"
"How is it nader"
1.-THE best formula is furnished by
Dr. John @. Johnson, OF Brooklyn, and
it is as follows:
"Fill quart bottle up 10 the neck
with pure milk; add two tablespoonful
OF white sugar, after dissolving the
same in little water over hot fire;
add also quarter Of two-cent cake of
compressed yeast Then tie the cork
on the bottle securely, and shake the
mixture we'll place it in room of the!
temperature of 5Os to 95' Fahrenheit
for six hours, and finally in the ice bon
over night. Drink in such quantities as
the stomach may require. 1t will be
we'll to observe several important in
functions 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 morn
ing with great care, en- account of its5
effervescent properties; fifth, not to-
drink it at all if there is any curdle OF
thickened part resembling cheese, asI
this indicates that the fermentation has
been prolonged beyond the proper
time.
"The American habit is to make the
koumiss as it is used, but under certain
conditions the beverage will keep for
some time, and age will improve its
favor and strength as it does alcoholic
liquors. It is transported in skin
bottles in Tartary."
.'How does il taste 2"
"It has delicious sndpungent taste.
unlike any other beverage, and, while
it stimulates and refreshes, there is no
enervation or prostration following it
The medical faculty has long been
seeking beverage that would nourish
and sustain as we'll as give strength for
the moment, and 1t is believed that
koumiss supplies the want As dyspep-
sia is sort of national disease with
us, this cure should be national bless
ing. Clever young women ON the farms
of our country could not give more cheer
to the evening meal than by supplying
the tired men with koumiss. 1t is
beverage for colleges and boarding
schools, and I think it may cure dip
somania. repeat, it should DO made
at home and with care, and only pure
milk should be used."-Nes Fork SIa.