In an emergency, however, the cork may be punctured with a stout needle to let the gas escape. The mouth of the bottle may then be held in a large bowl or dish and the cords cut, when the kumiss will rush out, usually, however, without so much force but that it may nearly all be caught. It should look like thick, foamy cream. Kumiss is highly recommended as an article of sick diet, being especially valuable for many forms of indigestion and for nausea. Often it will be retained in the stomach when almost anything else would be rejected. It is partially predigested milk, containing carbonic acid and a little alcohol, both of which have a tonic effect. True kumiss is an Eastern product made from mare's milk, but in this country cow's milk is always employed. Sometimes the term _kefer_ is given to it, to distinguish it from that made from mare's milk. It may be obtained in nearly all pharmacies, but a better quality can be made at home at slight expense. Sometimes patients will object to taking kumiss, on account of the odor, which is not pleasant to every one, but it leaves a peculiarly agreeable after-taste in the mouth, and one who has once taken a glass of it will seldom refuse a second offer. The kumiss of commerce sold under the name of "Cream Koumyss" is an excellent preparation. THE COCOA-BEAN The cocoa-bean is a product of the tropics. It is dried, roasted like coffee, and cracked, or ground into powder, for use. It is one of our best foods, containing in good proportions nearly all the elements necessary to nourish the body. There are many preparations of the bean. The most common, and those usually found in our markets, are _shells_, _cracked cocoa_, _chocolate_, and _various forms of powder_. _Shells_ are the outer husk or covering of the bean, and from them a delicate drink may be made with long, slow boiling. _Cracked cocoa_, or _cocoa-nibs_ as it is sometimes called, is made by breaking the beans into small pieces. _Chocolate_ is prepared by grinding the cocoa-bean into powder, mixing it with sugar, and molding it into blocks. There is some temptation on the part of manufacturers to substitute foreign fats, corn-starch, and other cheap materials for the natural ingredients of the bean in the making of chocolate. The powdered forms of cocoa generally contain a good percentage of the bean except the fat, which is always extracted. All Dutch brands are excellent. Weight for weight, they cost more than some other kinds, but so much less is needed to make a cup of drink that they are really the least expensive. COCOA ½ Teaspoon of any Dutch cocoa. 1 Cup of boiling water. 1 Cup of boiling milk. 1 Tablespoon of sugar.