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Wine Whey. —Put 1 pt. of sweet milk in a suitable basin upon the Stove, and when it comes to a boil, pour into it a gill (about 5 or 6 table-spoon-
fuls) of ¦wine, and when it has again boiled about 15 minutes, remove from the fire; let it stand a few minutes, but do not stir it; then strain or remove the curd, and sweeten to taste; flavor with cinnamon, or nutmeg, or any other spice or fruit, as orange or lemon peel, etc. It is used for very weak and feeble patients.
21. Sour Milk Whey. —Where wine is not to be had, and a whey is needed, bring a cup of sweet milk to a boil, and add the same amount of sour milk, and the result is a very nice whey. Season or flavor, as desired.
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