Liv.) or some sour cow's milk is added; and when acetous
fermentation is commencing it is violently churned with a peculiar staff
which constantly stands in the vessel. This interrupts fermentation and
introduces a quantity of air into the liquid. It is customary for visitors
who may drop in to give a turn or two at the churn-stick. After three or
four days the drink is ready.
Kumiz keeps long; it is wonderfully tonic and nutritious, and it is said
that it has cured many persons threatened with consumption. The tribes
using it are said to be remarkably free from pulmonary disease; and indeed
I understand there is a regular Galactopathic establishment somewhere in
the province of Orenburg for treating pulmonary patients with Kumiz diet.
It has a peculiar fore- and after-taste which, it is said, everybody does
not like. Yet I have found no confession of a dislike to Kumiz. Rubruquis
tells us it is pungent on the tongue, like vinum raspei (vin rape of
the French), whilst you are drinking it, but leaves behind a pleasant
flavour like milk of almonds. It makes a man's inside feel very cosy, he
adds, even turning a weak head, and is strongly diuretic. To this last
statement, however, modern report is in direct contradiction. The Greeks
and other Oriental Christians considered it a sort of denial of the faith
to drink Kumiz.
