Note {2} — Chapter LIII

Note 2.—Kimiz or Kumiz, the habitual drink of the Mongols, as it still is of most of the nomads of Asia. It is thus made. Fresh mare’s milk is put in a well-seasoned bottle-necked vessel of horse-skin; a little kurút (see note 5, ch. 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.