1 Quart of perfectly fresh milk.

1/5 of a two-cent cake of Fleischmann's yeast.

1 Tablespoon of sugar.

Dissolve the yeast in a little water and mix it with the sugar and milk. Put the mixture into strong bottles, - beer-bottles are good, - cork them with tightly fitting stoppers, and tie down securely with stout twine. Shake the bottles for a full minute to mix thoroughly the ingredients, then place them on end in a refrigerator, or some equally cool place, to ferment slowly. At the end of three days lay the bottles on their sides; turn them occasionally. Five days will be required to perfect the fermentation, and then kumiss is at its best. It will keep indefinitely in a refrigerator.

To Make Sweet Kumiss. Ferment the kumiss mixture for twelve hours in a temperature of 70° Fahr., - that is, the same degree of heat that is required for raising bread.

Do not attempt to open a bottle of kumiss without a champagne-tap, for the carbonic acid generated in the fermenting liquid has enormous expansive force, and will throw the contents all over the room if the bottle be opened in the ordinary way.

In an emergency, however, the cork may be punctured with a stout needle to let the gas escape. The mouth of the bottle may then be held in a large bowl or dish and the cords cut, when the kumiss will rush out, usually, however, without so much force but that it may nearly all be caught. It should look like thick, foamy cream.

Kumiss is highly recommended as an article of sick diet, being especially valuable for many forms of indigestion and for nausea. Often it will be retained in the stomach when almost anything else would be rejected. It is partially predigested milk, containing carbonic acid and a little alcohol, both of which have a tonic effect.

True kumiss is an Eastern product made from mare's milk, but in this country cow's milk is always employed. Sometimes the term kefer is given to it, to distinguish it from that made from mare's milk. It may be obtained in nearly all pharmacies, but a better quality can be made at home at slight expense.

Sometimes patients will object to taking kumiss, on account of the odor, which is not pleasant to every one, but it leaves a peculiarly agreeable after-taste in the mouth, and one who has once taken a glass of it will seldom refuse a second offer. The kumiss of commerce sold under the name of "Cream Koumyss" is an excellent preparation.