Koumiss and its use in medicine / by Victor Jagielski.

  • Jagielski, Apollinaris Victor.
Date:
1870
Catalogue details

Licence: Public Domain Mark

Credit: Koumiss and its use in medicine / by Victor Jagielski. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    ficial modification of milk, which, without separating a single ingredient from it, yet gives it that highest plastic power which depends not only on the larger amount which can he consumed, hut also upon the easier digestibility or assimilation of the milk itself, and this only through the chemical change of the Milk Sugar hy fermentation into Alcohol, Carbonic and Lactic Acids, a modification in which the lumpy formation is completely avoided by the process through which the milk passes before it becomes ready for use, when the particles assume such a very minute form as to make it the lightest food possible, containing at the same time all the invaluable nourishing and strengthening qualities of the new milk. This production is Koumiss ! which, it is sur- prising, has been employed by the inhabitants of the steppes of Russia alone on a large scale, and has not only remained for a long time unknown to the civilized west of Europe, but practically has never yet met with proper attention at the hands of the medical profession. It is an excellent dietetic remedy, which however, through its wonderful plastic power, may become a radical remedy in very many diseases; and to make it known in Great Britain, and all English-speaking countries, even so little as the limited space here will permit, I will proceed at once to a few short notes of its further literature. From the time of Dr. John Grieve (before mentioned) till the present, there have appeared many other publications by most eminent physicians in Russia, and during the last fifteen years in Germany also. It would be impossible to enumerate here, for want of space, even shortly, the various authors in the different years, but in order to give some idea of the Country of Tartary and its inhabitants, I append a short description from Drs. Neftel,von Dahl, and Spengler:—“ Koumiss, as prepared from mare’s milk, has its native country in those regions of the Russian empire in Asia, between the Don, Volga, and Sea of Aral, consisting of the steppes inhabited by the Kirghises and Tartars, es-