KUMISS, Kumyss, or Koumiss

was originally fermented mare's milk prepared by the Kalmucs, but for European and American purposes it is made from cow's milk. Yeast cultures and a little sugar-syrup are added to the milk--the sugar because cow's milk does not contain as much lactose as mare's--and it is allowed to ferment for about twenty-four hours. The result is a slightly sour milk, effervescent from the carbon-dioxide and very slightly alcoholic. Its use, both as a beverage and in the sick room, is largely increasing, as it is refreshing and nourishing. When drawn from the bottle and poured a few times from glass to glass, it becomes thick like whipped cream and is then most palatable.

Matzoon, or ZOOLAK (which see), is a similar preparation of cooked whole milk.