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•
..
·..
:
WHEYS~
WHITE WINE WHEY•
. '
MAKE
a pint
of
milk boil ; put
into it
a glau
of
white
wine ;
just
boil
it
up
again
t
then
place
it on one side, until the curd
has
settled ;
pour off the clear
whey,
and
sweeten. .
~·
.. .
ACID WHEY.
· Milk, three pints ·;
tartanc
acid, .
powdered,
one
scruple ;
add
the
acid.
to
the
milk
just as
it
commences
to
boil ;
and
when cUl'dled, strain.
Thia
whey
should
be
turbid,
of
a
yellowish
whit.e
colour, . but
without
any
distinct
acid
taste.
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!
' :
ORANG& WHEY.
Boiling
milk,
one
pint
i
add
the
juice .
or
hall
or an entire orange,
with
a portion
of
the
peel,
cnt thin ; when
Curdled,
strain.
TAMARl?p> WHEY.
· Place
a.
fint
of
milk
in
a
perfectly
clean,
bright vesae over the
fire,
and, just as
it
com–
" mencee
to
boil,
add
to
it from
half
an ounce