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WINE WHEY.
Put two pints of new milk in a saucepan, and stir it over a clear fire till it is nearly boiling; then add a gill of sherry wine, and simmer for a quarter of an hour, skimming off the curd as it rises; then add a tablespoonful or more of sherry, and skim again for a few minutes. — Dr. N. R. Miller.
Put half-a-pint of sweet milk over the fire, and when it boils slowly pour a wine-glass of sherry Wine into it, mixed with a teaspoonful of sugar; grate into it a little nutmeg, and as soon as it boils again, remove from the fire; when cool strain for use. — Dr. E. L. Draper. Dr. L. M. Tuttle.
WHITE WINE WHEY.
To one pint of boiling milk, add one or two wine-glassfuls of sherry; strain through a fine sieve; sweeten with sifted sugar, and serve. — Dr. C H. Grout.
ALUM WHEY.
Mix one-half ounce of pounded alum, with one pint of milk; strain, and add sugar and nutmeg; good for hemorrhage. — Mrs. A. H. Dawley.
MILK AND LIME WATER.
One or two ounces of lime water added to four ounces of new milk, or equal parts of milk and soda water (plain,) make a good and nourishing drink in sickness, suited to irritable and sour stomachs; fifteen grains of bicarbonate of soda added to a quart of fresh milk will prevent its turning sour for several hours, and will rather aid than impair its digestibility. — Dr. G. W. Davis.
RICE WATER.
Put two ounces of rice into an enamelled sauce-pan with three pints of water, and boil two and one-half hours; stir it frequently and skim; strain into a jug through a fine wire sieve; rub through the part that is glutinous, but not what may be firm; put in no flavoring unless ordered by the medical attendant. — Dr. C. H. Grout.
BARLEY WATER.
Wash two ounces of pearl barley with cold water; then boil it for five minutes in some fresh water, and throw both waters away; then pour on two quarts of boiling water, and boil it down to a quart; flavor with thinly-cut lemon rind, and sugar to the taste, but do not strain unless at the patient's request. — Dr. N. R. Miller.
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