composition according to whether it has stood only a few hours or
several days, and consequently its action differs, also.

The weak kumys is ready for use at the expiration of six hours after
fermentation has been excited in the mare's milk, and must be put into
the strongest bottles. The medium quality is obtained after from twelve
to fourteen hours of fermentation, and, if well corked, will keep two or
three days in a cool atmosphere. The third and strongest quality is the
product of diligent daily churning during twenty-four to thirty-six
hours, and is thinner than the medium quality, even watery. When
bottled, it soon separates into three layers, with the fatty particles
on top, the whey in the middle, and the casein at the bottom. Strong
kumys can be kept for a very long time, but it must be shaken before it
is used. It is very easy for a person unaccustomed to kumys to become
intoxicated on this strong quality of milk wine.

The nourishing effects of this spirituous beverage are argued,
primarily, from the example of the Bashkirs and the Kirghiz, who are
gaunt and worn by the hunger and cold of winter, but who blossom into
rounded outlines and freshness of complexion three or four days after
the spring pasturage for their mares begins. Some persons argue that
life with these Bashkirs and an exclusive diet of kumys will effect a
speedy cure of their ailments. Hence they join one of the nomad hordes.
This course, however, not only deprives them of medical advice and the
comforts to which they have been accustomed, but often gives them kumys
which is difficult to take because of its rank taste and smell, due to
the lack of that scrupulous cleanliness which its proper preparation
demands.

There are establishments near St. Petersburg and Moscow where kumys may
be obtained by those who do not care to make the long journey to the
steppe; but the quality and chemical constituents are very different
from those of the steppe kumys, especially at the best period, May and
June, when the plumegrass and wild strawberry are at their finest
development for food, and before the excessive heats of midsummer have
begun.

As I have said, when people wish to make the cure on their own estates,
the indispensable Tatar is sent for, and the requisite number of
middle-aged mares, of which no work is required, are set aside for the
purpose. But from all I have heard, I am inclined to think that benefit
is rarely derived from these