The curd of milk consists mainly of casein.

It is gastric juice, adhering to the calf's stomach, and drawn out by the water, forming rennet, that makes the curds in the basin.

Take five quarts of new-milk, a quart of cream, and a quart of water, boil your water, then put your cream to it; when your milk is new-milk warm put in your erning, take your curd into the strainer, break it as little as you can, and let it drain, then put it into your vat, press it by degrees, and lay it in grass.

Sage cheese is so called from the practice of colouring some curd with bruised sage, marigold-leaves, and parsley, and mixing this with some uncoloured curd.

She was working in the spring house mixing cream with curd for cottage cheese, very busy and anxious over it, for this was her first essay alone, when she heard Wes again in anger.

It is good overnight to anoint the face with hare's blood, and in the morning to wash it with strawberry and cowslip water, the juice of distilled lemons, juice of cucumbers, or to use the seeds of melons, or kernels of peaches beaten small, or the roots of Aron, and mixed with wheat bran to bake it in an oven, and to crumble it in strawberry water, or to put fresh cheese curds to a red face.

his mother met him with a ladle full of curds and told him to do a war dance, and as he was dancing round she threw the curds at him; he caught the whole of it on his shield except one drop which fell on his thigh; from this his mother foresaw that he would bleed to death

Intelligent men know, by help of their intellect, that oil may be had from sesame, curds from milk, and that food may be cooked by means of igniting fuel.