The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-07-29
st5eful aud Curious.
DOMESTIC USES OF BUTrERMILK.

BUTTERMILK WHEY.-In old times, when, in
many farmhouse the medical pharmaeopia
was limited to few household remedies, butter
milk whey became a familiar and valued sudor-
ihe, and many an Old lady, whose long and snc-
cessful experience as a nurse gives weight to her
testimony, still insists that ''there is no better
cure for a cold than to bring On a sweat by
drinking hot whey
BUTrERNILK PoP.-Boil one quart of fresh
butter1nilk. Beat one egg, pinch of salt, and
n heaping teaspoonful Of -four together, and pour
into the boiling milk. Stir briskly, and boil for
two or three minutes, and while warm
with sugar, OF, still better, maple syrup. Al
though this is an old-fashioned and homely dish,
eaten and relished by our grandparents before
com starch, sea moss, farina, dessicated cocoa
nut, and other similar delicacies were ever heard
OF, il is perhaps nutritious rs any of them, and
often more easily obtained
1Ts HYGIENE PRoPERTIKs.-As the butter
which is taken from the milk is only the carbon
aeeoas, or heat producing element there are still
left in it all the nourishing properties which
make it 40 valuable as food. As drink for men
at work in the hot sun, buttennilk is far prefer
able to cider, metheglin, switched or any prepa-
ration of beer whatever, il is not only cooling
and refreshing, bnt also strengthening. OF
course there are plenty of people who are con-
stantly dosing themselves with Blood searchers
liver purifiers and stomach invigorators, who
would langh at the mention of butternilk as a
medicine; and yet if they would lie once per-
suaheu 10 Try urihkiIS q glass OF that fresh beN-
erage every day, they would soon find it a cor
rective of their poor appetites and .'clOgged up
livers' In n little book of 'Plain Directions for
the Care of the Sick" written by an intelligent
physician of Philadelphia, who has under his
medical supervision several charitable institu-
tons, we ind buttermilk mentioned rs being
very useful especially in feverx as an article Of
diet for the sick.
BUTTERMLK CHEEsE.-Some weeks since there
was request for the modus operandi of cottage
cheese making, which has as yet been unan-
swered. Clabbered milk is generally used for
that purpose, but it is much better and richer
made of fresh buttemilk, with only one-third
sour milk. 1t should be placed in large tin
pan, or thoroughly cleansed brass kettle, over a
slow fire, and allowed to remain there until the
eurd has separated from the whey. IL the fire is
too hot, so that the buttermilk il scaided the
curd will be disagreeable, stringy mass. Set a
tin colander on the top of pail, spread coarse
linen towel over it, and into that dip the curd.
Let the curd remain in the colander until the
whey only drops from it, then tie the corners of
the towel together and hang up for several
hours, or until the whey is well drained out
Then turn it into pan, and with the hands
work in small quantity Of salt, piece of but
ter, and also little cream, if the cheese is to he
eaten fresh, as most Yankee palates prefer. But
If to he kept until strong and rancid to both
taste and smell, the must he omitted
Make it into nice, firm balls, the size of a good
apple, and cut in slices for the tnble.