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Wine Whey, White

Take half a pint of new milk and dilute it with an equal quantity of hot water; boil both together, and while boiling pour in at the moment two wine-glass-fuls of white wine . A curd will form, which, after the mixture is boiled for two or three minutes, will settle at the bottom of the saucepan. Strain the whey carefully from the curd; it should be perfectly clear. Sugar may be added to please the taste. "Warm white-wine whey promotes perspiration, and hence it is useful in the commencement of some complaints; but taken cold it has a different effect, and often in cases of low fever it is an excellent beverage; also in the early stages of convalescence it is as safe and sufficient a stimulant as can be given."