KOUMISS

beverage prepared by the} Tartars since ancient times, by ferment-; ing mare’s milk; but may be made by, di olving one-half oz. of grape sugar in 4 fl, oz. of water and 20 gr. of yeast in 4 fl. oz. of cow’s milk, pouring both into a quart bottle, which is then filled up with milk, corked, kept cool, and shaken frequently for four days; it is a valuable stimulant food in conditions of exhaustion and in convalescence after severe. fline , being easily digested and containing a little alcohol,