...InLombardy, the stomach, after being salted and dried, is mincedand mixed up with salt, pepper, and a little whey or waterinto a paste, which is preserved for use...
Richard L. Allen 「Domestic Animals」
...If the milk be warmer thecurd is hard and tough, if colder, it is soft and difficult to obtainfree from the whey...
Richard L. Allen 「Domestic Animals」
...When the former happens to bethe case, a portion of the first whey that separates may betaken out into another vessel, allowed to cool, and then pouredin again...
Richard L. Allen 「Domestic Animals」
...This she does for ten or fifteen minutes, after which the curdis allowed to subside, and the whey is drawn off...
Richard L. Allen 「Domestic Animals」
...By thisagitation, the whey must carry off more of the butter and thecheese must be poorer...
Richard L. Allen 「Domestic Animals」
...A kind of gruel, made ofskim-milk and bran, or oatmeal, is a good thing for this purpose, orpotatoes, boiled and then mashed in milk or whey, with or without theaddition of a little bran or oatmeal...
Robert Jennings 「Sheep, Swine, and Poultry」
...It is transmissible to man through the eating or drinking of raw milk,buttermilk, butter, cheese, and whey from animals suffering from foot-and-mouthdisease...
U.S. Department of Agriculture 「Special Report on Diseases of Cattle」
...The decoctions consisted of whey mixed with alittle vinegar, and nitred hay...
Honoré Bourguignon 「On the cattle plague: or, Contagious typhus in horned cattle. Its history, origin, description, and treatment」
...This milk was thickened into a paste or ball by being put on the stoveand separated from the whey, or watery part, by the action of the heat...
Virginia Sharpe Patterson 「Dickey Downy」
...We have a familiar instance of its operation in the formation of curdsand whey...
George Vasey 「Delineations of the Ox Tribe」
...The buttermilk may, as inthe case of the whey, in the cheese dairy, be passed off in spouts tothe pigsty, which should not be far distant...
Lewis Falley Allen 「Rural Architecture」
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