477. Mustard Whey

Take two heaping tea spoonsful of mustard seed, mash them a little, and pour over them six wine glasses of milk, boil it till the milk is curdled. Take it off the fire, let it stand to cool, and strain off the whey.

478. Wine Whey

Put a pint of milk over the fire, and the moment it boils stir into it two glasses of wine mixed with two tea spoonsful of sugar. Let it boil once again; stand it off to cool, and strain the whey through a fine strainer or sieve.

479. Vinegar Whey

Half a gill of vinegar mixed with two tea spoonsful of sugar, stirred into two tea cupsful of boiling milk; let it boil one or two minutes, stand it off to cool, and strain off the whey. This is often recommended in fevers.

Lemon-juice may be used in place of the vinegar.

480. Rennet Whey

Wash a piece of rennet about the size of a dollar, and soak it for six hours or more in two table spoonsful of warm water. Pour this into three tea cupsful of lukewarm milk; let it stand near the fire until a thick curd is formed. With a knife break it in pieces and strain off the whey.

481. Tamarind Whey

Stir half a wine glass of tamarinds mixed with three tea spoonsful of sugar into a pint of boiling milk; as soon as it boils stand it off the fire to cool, and strain off the whey.