The caseine of mare’s milk undergoes important changes during the fermentation ; at first it is in part precipitated, but later on redissolves, so that while after 3 days about 14 per cent, of the precipitate may be redissolved, after 16 days 36 per cent, are found in solution. The sugar of milk diminishes rapidly, in the first 24 hours from the normal 54 in 1,000 of milk to 18 parts ; it falls further after 2 days to 15 parts, after 3 to 12, after 5 to 9, after 9 to 7, after 16 days to 6 per mille. The alcohol in 1,000 parts of kumys is on an average after 24 hours 12 parts per mille, after 2 days 15 parts, after 5 days 18, after 16 days 20 parts per mille. In kumys 5 months old, which no longer contained any sugar of milk, the amount of alcohol was 32 in 1,000. The lactic acid rises to 4 per cent, in the first 24 hours, and then scarcely doubles in 16 days. 1,000 parts of kumys contain after 24 hours 5 parts, after 2 days 6 parts, after 3 days 7 parts, after 5 days 8 parts. After this period the acid decreases again by combination with alcohol (etheriza- tion) to 7 on the ninth day, and rises to scarcely 8 again on the sixteenth day. The kumys of the first day has thus the same amount of acid as the best wines, the latter expressed as tartaric acid. The resolution of the lyrecipi- tated caseine is partly due to the increase of the lactic acid, partly to change by peptonization. Kumys is mostly made in vessels constructed of smoked horse-skins, but also in wooden tubs ; its ferment is a mix- Usit OF KUMYS, PEPTONISED MILK 603 ture of hcer or xoine yeast and sour milk✪ Sour Milk Kumys — /.c. , lactic ferment. When it has begun to ferment it is beaten incessantly during twelve hours, at a temperature of 35 . It then is weak kumys, and is filtered from the excess of caseine if wanted for drinking. After twenty-four hours of fermenta- tion the weak kumys becomes medium strong, and remains so until forty-eight hours have elapsed. Strong kumys is obtained only by agitating the mare’s milk incessantly during more than forty-eight hours. It can be bottled, corked, and preserved under pressure on ice ; in the bottles it forms three layers, uppermost a little oil, in the middle the vinous solution, and below some caseine. Before use these are mixed by agitation. A person who drinks ten champagne quart bottles full, equal to a gallon and two-thirds of a gallon, of (mare’s) kumys daily ingests as much nutriment as a strong adult requires — namely, nitrogenized matter, 4"8 oz. ; fat, 4‘3 oz. ; and carbo-hydrates, 15'2 oz. Tuberculous, i.c., pulmonary consumptive persons drink- ing sufficient quantities of kumys are observed to increase half a pound in weight daily during three to four weeks ; the pulse becomes quiet, fever disappears, and on the whole great improvement is effected.

AI-modernized reading of the original text

The caseine of mare’s milk undergoes important changes during the fermentation ; at first it is in part precipitated, but later on redissolves, so that while after 3 days about 14 per cent, of the precipitate may be redissolved, after 16 days 36 per cent, are found in solution. The sugar of milk diminishes rapidly, in the first 24 hours from the normal 54 in 1,000 of milk to 18 parts ; it falls further after 2 days to 15 parts, after 3 to 12, after 5 to 9, after 9 to 7, after 16 days to 6 per mille. The alcohol in 1,000 parts of kumys is on an average after 24 hours 12 parts per mille, after 2 days 15 parts, after 5 days 18, after 16 days 20 parts per mille. In kumys 5 months old, which no longer contained any sugar of milk, the amount of alcohol was 32 in 1,000. The lactic acid rises to 4 per cent, in the first 24 hours, and then scarcely doubles in 16 days. 1,000 parts of kumys contain after 24 hours 5 parts, after 2 days 6 parts, after 3 days 7 parts, after 5 days 8 parts. After this period the acid decreases again by combination with alcohol (etherization) to 7 on the ninth day, and rises to scarcely 8 again on the sixteenth day. The kumys of the first day has thus the same amount of acid as the best wines, the latter expressed as tartaric acid. The resolution of the precipitated caseine is partly due to the increase of the lactic acid, partly to change by peptonization. Kumys is mostly made in vessels constructed of smoked horse-skins, but also in wooden tubs ; its ferment is a mix- [illustration: Unit of Kumys, Peptonised Milk 603] ture of beer or wine yeast and sour milk — /.c. , lactic ferment. When it has begun to ferment it is beaten incessantly during twelve hours, at a temperature of 35 . It then is weak kumys, and is filtered from the excess of caseine if wanted for drinking. After twenty-four hours of fermentation the weak kumys becomes medium strong, and remains so until forty-eight hours have elapsed. Strong kumys is obtained only by agitating the mare’s milk incessantly during more than forty-eight hours. It can be bottled, corked, and preserved under pressure on ice ; in the bottles it forms three layers, uppermost a little oil, in the middle the vinous solution, and below some caseine. Before use these are mixed by agitation. A person who drinks ten champagne quart bottles full, equal to a gallon and two-thirds of a gallon, of (mare’s) kumys daily ingests as much nutriment as a strong adult requires — namely, nitrogenized matter, 4"8 oz. ; fat, 4‘3 oz. ; and carbo-hydrates, 15'2 oz. Tuberculous, i.c., pulmonary consumptive persons drinking sufficient quantities of kumys are observed to increase half a pound in weight daily during three to four weeks ; the pulse becomes quiet, fever disappears, and on the whole great improvement is effected.

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