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WHEY, IRISH (an excellent drink in cases of fever)

Put two-thirds of a pint of sweet milk into a saucepan, let it boil, and then stir into it a third of a pint of fresh buttermilk. Gently stir the mixture round, and let it boil up. Pour it out, let it settle, and strain off the whey. In Ireland milk is generally turned in the manner described. The whey possesses a slight acidity which is very agreeable: it is of a perfectly clear greenish hue. It is often called two-milk whey.