The analyses of the contents of cream have been decided to be, in 100 partsbutter, 3.5; curd, or matter of cheese, 3.5; whey, 92.0.

That thing of silk; Sporus, that mere white curd of ass's milk? Satire or sense, alas!

But they likewise prepare dried milk, for taking with them in their expeditions, in the following manner: After taking off the cream, which is made into butter, they boil the milk and dry it in the sun into a kind of hard curd, of which every man in the army carries about ten pounds along with him.

Every morning they take about half a pound of this curd, which they put into a leathern bottle with a quantity of water, and as he rides along, the motion of the horse shakes and mixes these together, and this mess suffices for the food of one day.

For small, open tarts, the following mixture is a good substitute for the lemon curd that goes to make cheese cakes.

3. LEMON CURD.

Now, mamma, I've drunk my tea and eaten some curd-cakes.

The peasants have learnt that 'time is money,' and they have found that bread-crumbs mixed with the curd cause those green streaks of mouldiness, which denote that the cheese is fit for the market, to appear much more readily than was formerly the case when it was left to do the best it could for itself with the aid of a subterranean atmosphere.

Beautifully candid, his laminae separate readily before the tranchant silver, and each flake, covered with a creamy curd, lies ready to receive the affusion of molten (not oiled) butter, which, with its floating oyster-islands, seems in impatient agitation for the moment of overflowing the alluring "white creature," as a modern poet styles it.

This would form a good enough excuse for a Sporus, "a white curd of ass' milk," but not for a strong man like Dryden.

1. Correction of Cobb, by Rule 3d: bend-er, bless-ing, brass-y, chaff-y, chant-er, clasp-er, craft-y, curd-y, fend-er, film-y, fust-y, glass-y, graft-er, grass-y, gust-y, hand-ed, mass-y, musk-y, rust-y, swell-ing, tell-er, test-ed, thrift-y, vest-ure.

The juice of the Jerusalem artichoke was mixed with the milk, when it was churned until a sort of curd was separated.

Add to each four quarts of milk one cupful of lemon juice; let it stand until coagulated, then heat slowly, but do not boil, until the curd has entirely separated from the whey.

Add to the curd a little salt and cream, mix all together with a spoon or the hands, and form into cakes or balls for the table.

When it is sufficiently heated, empty the curd into strong muslin bags and hang up to drain for several hours.

If properly scalded and drained, the curd will be quite dry and may be seasoned and served the same as other cottage cheese.

COTTAGE CHEESE WITH SOUR MILK.Take a pan of newly-loppered thick sour milk, and place it over a kettle of boiling water until the whey separates from the curd, breaking and cutting the curd as the milk becomes warmed, so as to allow the whey to settle.

COTTAGE CHEESE WITH SOUR MILK.Take a pan of newly-loppered thick sour milk, and place it over a kettle of boiling water until the whey separates from the curd, breaking and cutting the curd as the milk becomes warmed, so as to allow the whey to settle.

The milk should be well scalded, but not allowed to boil, as that will render the curd tough and leathery.

Have ready a clean piece of cheese cloth spread inside a colander, dip the curd into it, and leave it to drain.

When well drained, remove the dry curd to a dish, rub it fine with the hands, add salt, and season with sweet cream, beating it well through the curd with a silver fork.

When well drained, remove the dry curd to a dish, rub it fine with the hands, add salt, and season with sweet cream, beating it well through the curd with a silver fork.

Her diet is restricted to boiled rice, milk, sugar, curd, and tamarind without salt.

Overhead hung long wreaths of honeysuckle; colours began to show themselves; purple iris and tree peony started out in detached patches from the shade; birds began to be restless; here and there one fluttered forth with a few sudden, imperfect notes; and the cold curd-like creases in the sky took on faint lines of gold.

Heat sour milk slowly until the whey rises to the top; pour it off, put the curd in a bag and let it dry for six hours without squeezing it.