Composition of Koumiss.
| Kind of milk. | Water, Per cent. | Sugar, Per cent. | Alcohol, Per cent. | Fat, Per cent. | Proteid, Per cent. | Carbon dioxid, Per cent. | Acidity, Per cent. |
|---|---|---|---|---|---|---|---|
| Cow | 89.32 | 4.38 | 0.76 | 2.08 | 2.56 | 0.83 | 0.47 |
| Probably cow skim’d | 3.95 | 1.38 | 0.88 | 2.89 | 0.82 | ||
| Mare | 91.87 | 0.79 | 2.89 | 1.19 | 1.91 | 1.04 |
From the above it is seen that koumiss is made either from whole or skim milk, and that the percentage of alcohol may vary within large limits, its proportion being inverse to that of the milk sugar.
Koumiss is a beverage which is very palatable, easily digested and one which is not appreciated in this country in proportion to its merits, especially for the use of invalids.
AUTHORITIES CITED IN PART SIXTH.
[400] Wiley; Proceedings of the Society for the Promotion of Agricultural Science, 1889, p. 84. (Omit “food” before idiosyncrasy.)
[401] Pharmaceutical Journal and Transactions, Series 3, Vol. 18, p. 479.
[402] The Analyst, 1892, p. 85.
[403] Henkel; Wiener Landwirtschaftliche Zeitung, 1888, S. 401: Bulletin No. 24, Division of Chemistry, U. S. Department of Agriculture, p. 155.
[404] Die Landwirtschaftlichen Versuchs-Stationen, Band 35, S. 351: Bulletin No. 24, Division of Chemistry, U. S. Department of Agriculture, p. 151.