Of the processes of its composition, I can remember nothing except that when it was in the great press the whey ran from its sides, but this may be common to all cheeses.

I was once given a cup of this whey to drink and I brightened, for until it was in my mouth, I thought it was buttermilk.

The hawthorn, too, was in repute among the fair sex, for, according to an old piece of proverbial lore: "The fair maid who, the first of May, Goes to the fields at break of day, And washes in dew from the hawthorn tree, Will ever after handsome be;" And the common fumitory, "was used when gathered in wedding hours, and boiled in water, milk, and whey, as a wash for the complexion of rustic maids."

Although milk in its natural state be a fluid, yet, considered as an aliment, it is both solid and fluid: for no sooner does it enter the stomach, than it is coagulated by the gastric juice, and separated into curd and whey, the first of these being extremely nutritive.

CURDS AND WHEY.

Of the first class may be mentioned,water, toast-and-water, barley-water, eau sucré, lait sucré, cheese and milk whey, milk-and-water, lemonade, orangeade, sherbet, apple and pear juice, capillaire, vinegar-and-water, raspberry vinegar and water.

The process of making cheese, or fresh curds and whey, is familiar to most persons; but as it is necessary to the elucidation of our subject, we will briefly repeat it.

A little of this rennet, poured into a basin of warm milk, at once coagulates the greater part, and separates from it a quantity of thin liquor, called whey.

The next purpose to be answered is the defence of the lining membrane of the intestines from their acrid contents, which will be best effected by drinking copiously of linseed tea, or of a drink made by pouring boiling water on quince-seeds, which are of a very mucilaginous nature; or, what is still better, full draughts of whey.

Little Miss Muffet Sat on a tuffet, Eating of curds and whey; There came a big spider, And sat down beside her, And frightened Miss Muffet away.

Milk, and all that comes of milk, as butter and cheese, curds, &c., increase melancholy (whey only excepted, which is most wholesome): some except asses' milk.

The milk is turned into curds and whey, which is done by putting a liquid into it called rennet.

What part of the curd and whey is made into cheese?

Between the eatables stood bowls of curds and whey, and sherbet: in each bowl was a large spoon.

The bigg was chiefly made into malt, and each family brewed its own ale; during the hay harvest the women drank a pleasant sharp beverage, made by infusing mint or sage buttermilk in whey, and hence called whey-whig.

The bigg was chiefly made into malt, and each family brewed its own ale; during the hay harvest the women drank a pleasant sharp beverage, made by infusing mint or sage buttermilk in whey, and hence called whey-whig.

They commonly drink a kind of whey mixed with water.

The flesh of cattle pickled, smoked, or dry-salted, is laid by for winter store; and after making cheese, the sour whey is converted into a liquor called syre, which, mixed with water, constitutes the ordinary beverage of the Norwegians;

A custard pudding baked too quickly or too long will have the eggs mixed with the farinaceous substance and the milk turned to whey, while one more carefully baked will have eggs and milk formed into a thick custard on the top.

Let the whole boil up till thickened, but not longer, as the custard will whey and separate.

Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled; flavor with a little vanilla and turn into a glass dish.

* WINE WHEY.

* TAMARIND WHEY.

* PLAIN WHEY.

Whey wine, 179. tamarind, 179. plain, 180.