1859 The Book of one Hundred Beverages - BERNHARD (William) -

56

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. 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. 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. :&IUSTARD WHEY. Boil half an ·ounce CREAM OF TARTAR WHEY. Add a quarter of an ounce of cream