The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-05-27
Msefml aud Curious.
DOMESTIC USES OF srTrERMILx.

Battermiik Uhey.-In old times, when in maLy
a farm house, the medical pharmacopiie was
limited to few household remedies, butter
milk whey became familiar aud valued sTdo-
rife, and many an old lady, whose long and
successful experience as a nurse, gives weight
to her testimony, still insists that ''there is
better cure for a cold than TO bring on a sweat
by drinking hot whey.
Bntfermilk Pop.-Boil one quart of fresh but
termilk. Beat egg, a pinch of salt, and a
heaping teaspoonful of -four together, and pour
into the boiling milk. Stir brskly and boil for
two or three minutes, and serve while warm
with sugar, or, still better, maple syrup. Al
though this is an old fashioned and homey
dish, eaten and relished by our grandparents
before corn starch, sea moss, farina, dess'cated
cocoan ut, aud other similar delicacies, were
ever he ard Of, it is perhaps nutritious as any
of them, and often far more easily obi aimed.
Ifs HygieRic Propeties.-As the butter which
is taken from the milk is only the carbona-
ceous, or,heat-producng element, there are still
left in il all the nourishing properties which
make il SO valuable as food. As drink for
men at work in the hot sun, buttermilk is far
preferable to cider, methegln, switched, or any
preparation of beer whatever, as it is not only
cooling and refreshing but also strength giving.
OF course there are plenty of people who are
constantly dosing themselves with blood search
ers liver purifiers and stomach invigorators,
who would laugh at the mention of buttermilk
as q medicine and yet if they would be once
persuaded to try drinking glass Of that fresh
beverage every day, they would soon find it
corrective of their poor appetites and "clogged
up liyers" In little book of "Plain DIrec-
tions for the Care of the Sick" written by an
intelligent physician of Philadelphia, who has
under his medical supervision several charita-
BILE institutions, find buttermilk mentioned
being very useful, especially feyeIs, as an
article of diet for the sick.
ButtermiK Cheese.-Some weeks since there
was a request for the mOdas operdndi of cottage
cheese making, which has yet been unan-
swered. Loppered milk is generally used for
that purpose but it is much better and richer,
made Of fresh buttermilk, with only one third
sour milk. 1t should be placed in q large tin
pan, or thoroughly cleansed brass kettle, over
slow fire. and allowed to remain here until the
curd has separated from the whey. II the fire
is too hot, that the butterlnik is scalded, the
curd will be disagreeable, stringy mass. Set
a tin colander on the top of a pail, spread a
coarse linen towel over it, aud into that dip the
curd. Let the curd remain in the colander un-
til the whey only drps from it, then tie the cor
ners of the towel together, and hang up for sew
eral hours, until the whey is well drained
out. Then turn it into pan, and with the
hands work in small quantity of salt, piece
of butter, and also a little cream, if the cheese
is to be eaten fresh, as most Yankee palates pre-
fer. But if to be kept until strong and rancid
to both taste and smell, the cream must be
omitted. Make it into nice, firm balls, the size
of good apple, and cut in slices for the table.