but
occasionally from that of camels and jennets. The name is said to be
derived from that of a tribe mentioned by Xenophon and Pliny, viz., the
Kumanen, by whom its preparation was practised. After the war with the
Tartars in 1215 its use was adopted by the latter people, and eventually
spread to the Turkomanen, Kalmucks, Khirgiz, Mongolians, etc.

Rubruck, in 1253, records the use of a fermented drink--kosmos--prepared
from mares' milk, and about the same time Marco Polo mentions the
occurrence of a milk-wine, chumis or chemius, among the Tartars. The
fact that the Tartars were seldom ill, and were almost invariably free
from lung troubles, led to an influx of visitors from surrounding
countries, until finally its use spread to Russia, Austria, and Germany.
At the present time the best koumiss is that produced in the province of
Orenburg; but specially equipped koumiss establishments, under the
control of physicians, exist in Odessa, Samara, Ufa in the Urals, and
other districts. The curative properties of koumiss have long been
recognised and its use is indicated in cases of indigestion, chlorosis,
scurvy, tuberculosis, etc.

Rubinsky states that, among the nomadic tribe, of Khirgiz and Kalmucks,
a special leathern bottle (Turssuk, Orroth, or Soaba) is used for the
preparation of koumiss, while wooden tubs (Tschiljak) similar in shape
to the old-fashioned churn are used by the Bashkirs, and in koumiss
establishments.

The fermentation is induced by the addition of koumiss to fresh mares'
milk, in proportions which vary according to the cleanliness observed in
the actual preparation. Where the process is carefully controlled, one
part of koumiss to ten parts of milk is often used, but where gross
infection from outside sources takes place one part of koumiss to three
parts of milk is taken. The mixture is stirred at frequent intervals,
and stored at a temperature of 73 deg.-90 deg. F. Weak koumiss is obtained
after twenty to twenty-four hours in winter and twelve to fourteen hours in
summer, but is scarcely ever consumed immediately, as it possesses a
strong purgative action.

It is generally poured into bottles (bottled koumiss); or allowed to
remain in the tubs (tschiljak koumiss); in the former case the
fermentation is anaerobic, in the second it is aerobic.

Storage of the koumiss upon ice or in a cellar is necessary since medium
koumiss is converted to strong koumiss in twelve to sixteen hours at
ordinary