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WBBYS.
•
to two ounces
of
tamarind
pulp ;
heat
the
whole
until the
milk is
cunlled,
and
then strain.
This whey
fonns a
very pleaaant, wholeeome
drink,
in
febrile diseases ;
it
is
cooling, nutri–
tive, and slightly laxative.
:&IUSTARD WHEY.
Boil
half
an ·ounce
or
bruised mustard
seed
in
a
pint of milk, until the latter
is
curdled,
then strain. A useful
drink
in
dropsy ; may
be taken a teacupful at a time.
CREAM OF TARTAR WHEY.
Add
a quarter of an ounce
of
cream
or
tartar
to
a.
quart of milk ;
boil
together, and, when
curdled, strain.. Cooling,
and
slightly
lax–
ative.
·
·•·
ALU.M WHEY.
Boir
a.
qll&rier
or
an ounce
of
alum
in
a
pint of milk ; strain, and fluor
with
sugar,
and
nutmc~.;
this is a pleasant mode of
~iring
alum iu aisorders requiring this a.stringent
medicine.
.
·
CITRIC .&CID WHEY.
Five or six
grains
or
citric acid added to a
glass of milk, and
a.llo~
to stand, produce a
pleasant acid whey, and,
if
undisturbed,
&
firm,
solid curd.