486 MEALS MEDICINAL. 
globe artichoke, and letting it stand in a warm place. After 
twelve hours the milk will be found transformed into a remarkable 
curd of excellent taste, and, if the milk was good, no whey is 
separated; but if it has been disturbed, then the whey will 
come apart. Now if a little of this curd be placed in warm, 
new milk, and if the same be kept awhile in a warm corner, it 
will transform the new milk again into Yourt, or curd, as before, 
and thus Yourt can be kept going throughout the season. This 
production of curd by the inner flowers of the artichoke was 
known to the ancient Greeks, and the recipe now given is according 
to a notice contained in the works of Aristotle. 
There is an essential difference between the clotting of milk, 
as in junket, and the curdling of milk as in sour milk, when the 
casein is simply precipitated without being at all changed. Quite 
the reverse is the case with clotted milk, in which the casein, oF 
curd, undergoes profound internal alterations, and becomes 
(says Dr. Hutchison) practically a new substance, with new 
characteristics. A so-called cream cheese consisting of curd 
placed on rushes (juncos), so as to let all the whey drain off 
through them, is again a junket. Syllabubs are made by the 
addition to milk (or to Colostrum, the first milk which a cow 
gives again after calving) of wine, as Sherry, Madeira, or Port, 
perhaps Brandy, or, it may be, Cider, with nutmeg, or cinnamon, 
and sugar. A syllabub, more correctly sillabub, signifies really 
nothing more or less than swell-belly, swell-bouk, (Icelandic). 
It would appear (Reliquiw antique), that in the fourteenth 
century whey was used generally as a drink; it was known of 
old as Cerum, quidam liquor, whey. ‘Down to the milke 
house,” wrote Pepys, in his Diary, ‘‘ and drunk three glasses of 
whey.” Halliwell tells of “ Wheywhig, a pleasant and sharp 
beverage made by infusing mint, or sage, in butter-milk whey.’ 
To extemporise whey, “add a teaspoonful of cream of tartar, 
dissolved in a little hot water, to a pint of warm fresh new milk. 
After straining, and cooling, it will be ready for use. The 
whey cure is sometimes combined with taking baths in this 
same liquid. Whey strained from curds produced by rennet 
with new milk, is a wholesome, nutritive drink, with some 
stimulating action on the kidneys, and is readily digested 
because the albuminous constituents are in solution, and by 
reason of the sugar of milk, as well as the mineral salts. — 
Separated milk, from which the cream has been abstracted, 1s 
