¹ Source: wiktionary.com
Definition of Kumiss
1. koumiss [n -ES] - See also: koumiss
Lexicographical Neighbors of Kumiss
Literary usage of Kumiss
Below you will find example usage of this term as found in modern and/or classical literature:
1. Dairy Technology: A Treatise on the City Milk Supply, Milk as a Food, Ice by Christian Larsen, William M. White (1913)
"COMPOSITION OF kumiss MADE FROM MARES' MILK.1 The fermentative changes in ...
This product is, strictly speaking, not kumiss, because it is made of cows' ..."
2. Obstetrics for nurses by Joseph Bolivar De Lee (1906)
"kumiss.—Take citrate of magnesia bottle with shifting cork ; put in it i pint of
milk, one-sixth cake of Fleischmann's yeast, or I tablespoonful of fresh ..."
3. Pharmaceutical and Food Analysis: A Manual of Standard Methods for the by Azor Thurston (1922)
"kumiss is produced by the alcoholic fermentation of mare's, ... a variety of
kumiss made by inducing fermentation by the use of kefir, a species of fungi. ..."
4. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1919)
"kumiss CUEE This is a mode of cure much used in Russia. ... where kumiss can be
had. It is given frequently during the day—as often as every half- hour—but ..."
5. Boas Anniversary Volume: Anthropological Papers Written in Honor of Franz by Berthold Laufer, H. A. Andrews (1906)
"Together with the passing of the production of kumiss, the ancient ornamented
kumiss vessels and goblets are also disappearing, as well as the customs, ..."
6. Things Chinese: Being Notes on Various Subjects Connected with China by James Dyer Ball (1893)
"... kumiss,' and are much addicted to drunkenness. Mutton is eaten in great quantities.
'Their only occupation and source of wealth is cattle-breeding, ..."
7. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"Ginzberg * has studied the chemical changes which take place in the preparation
of both kumiss and kefir, as well as their imitations. ..."
8. Bacteria in Relation to Country Life by Jacob Goodale Lipman (1908)
"... harmony with yeasts and lead to the accumulation in milk of both lactic acid
and of alcohol. A number of different beverages, namely, kefir, kumiss and ..."
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