1 quart sour milk
⅓ to 1 teaspoon salt
¼ cup sour or sweet cream
(or 1 large tablespoon butter)
Method—The milk should be freshly sour to get the best flavor. This is best obtained by adding a little sour milk to five or six times the amount of sweet milk. It should be kept in a warm place (the back of the stove) until the curd of the milk is thick and smooth and the whey is watery and has risen to the top. Drain in a cheese cloth bag until dry. Add cream (or butter) and salt. If the process needs to be hurried stir into the milk a cup full of nearly boiling water. Leave to settle before draining. As the cheese is very rich in protein it easily becomes tough by overheating. For the same reason it is very nourishing.
of a medicine depends entirely upon its merit. For nearly fifty years Lydia E. Pinkham's Vegetable Compound has been demonstrating its worth among women as a valuable medicine for the treatment of female ills, and the tremendous volume of letters on file in the Pinkham laboratory at Lynn, Massachusetts, from grateful women in all parts of the United States and Canada is ample proof of its merit.
"I had female troubles for two years. I always had a headache and a pain in my side, and sometimes I felt so weak that I could not do my work. A friend advised me to take Lydia E. Pinkham's Vegetable Compound and I have taken six bottles of it. It has done me a lot of good and I am still taking it. I will tell my friends of your medicine and hope they will try it."