Kumyss, 328 Calories

1 cake Fleischmann's yeast. 1 tablespoon water.

1½ tablespoons sugar. 1 quart milk.

Make a thin syrup of the sugar and water and cook one minute. Soften the yeast in two tablespoons of lukewarm milk. Heat the milk until lukewarm, add other ingredients and shake. Put in sterile patent beer bottles, place in upright position for twelve hours, at 70 degrees Fahrenheit (or comfortably warm room); then turn on side at heat 50 degrees Fahrenheit (lower part of ice-box). Ready for use after the first twenty-four hours; often kept several days, but the longer it is kept the less palatable it is. Do not open a bottle of kumyss without a champagne tap, or the cork may be punctured with a stout needle to let the gas escape. It should look like thick, foamy cream.

Kumyss is especially suited for many forms of indigestion, nausea, fever and gastric trouble, pulmonary consumption and other wasting disease.

Dr. Brush's prepared kumyss is recommended on account of its superiority over the home-made preparations, as the milk supply is controlled, and the method of preparing is carried out upon scientific bases. It is also more convenient, as it is ready for immediate use.