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October 15, 1892

KUMYSS—ITS VALUE AS A FOOD AND RECONSTRUCTIVE.Read in the Section of Physiology and Dietetics, at the Forty-third annual meeting of the American Medical Association, held at Detroit, Mich., June, 1892.

Author Affiliations

SURGEON TO THE NEW YORK NOSE AND THROAT INFIRMARY, AND EDITOR ELECTRICAL REVIEW.

JAMA. 1892;XIX(16):447-450. doi:10.1001/jama.1892.02420160001001

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Abstract

My object in bringing this paper before you, is to call your attention to the valuable dietetic properties of kumyss and to give you the results of my experience with a new kumyss preparation, called "Kumyssgen" (a kumyss in a dry form).

HISTORICAL SKETCH.

From time immemorial the Nomad tribes of Southern and Eastern Russia and Central Asia, have prepared and used kumyss. Herodotus gives an account of it as used by the Scythians, Virgil sings of a tribe who drank it. Perhaps, the first mention of it by name, may be found in "Ipatof Annals" published at St. Petersburg in 1871. In 1182, Prince Igor Seversky was taken prisoner by the Polobtsy and the captors got so drunk on kumyss that they allowed their prisoner to escape. The old monk and traveller Wm. de Rubruquis, in the thirteenth century, was the first one who wrote a distinct and admirable

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