WHEWELL, hall. WilliamEn& scholar: b. Lancaster, 24 May 1794; d. bridge, 6 March 1866. He was graduated from Trinity College, Cambridge, in 1816, and in due course became Fellow and tutor of his college. He labored with Herschel, Babbage and Peacock to raise the standard of mathematics in the uni versity, and wrote textbooks which were justly celebrated. From 1828 till 1832 he was profes sor of mineralogy, and in 1838 was elected to the Knighthridge chats of moral philosophy, which be held till 1855. In 1841 he became master of Trinity and in this position labored earnestly and successfully to obtain for the natural and moral sciences a better recognized position among the studies of the university. He became Fellow of the Royal Society in 1820, and was one of the first members of the British Associa tion, of which he was president in 1841. Whew ell a strong, healthy, dear-headed man, possessed of a vigorous and capacious intellect, and endowed with extraordinary powers of ac quiring and retaining knowledge. The extent and sariety of his attainments were very unusual. Yet the superficial about his learning, flu:withstanding the well u snot of Sydrfy Smith, that "science was ha. forte and omniscience his foible.' Besides other gifts, he built at his own expense, and presented to his college, a hostel, or collection ni chambers for , . ,'; .ftes. I G, f, ncipal arinngs includ• the Bridgewater • reattse 'Astronomy an General Physics, col idered with reference .0 Natural Theology) 1833); 'Rectory of the Inductive Sciences' (1837); 'Philosophy of the Inductive Sciences' (1840); 'Neoum Organum Renovatum' ; 'Indications of the Creator': 'History of Scientific Ideas' ; 'Elements of Morality, including Polity' ; 'Lee n:re-3 on Systematic Morality); 'Architectural Notts on German Churches' ; 'On Liberal Edu cation in General' ; 'Lectures on the History of Moral Philosophy in England' ; 'Philosophy of Nscovery' • 'History of Moral Philosophy' ; 'Platonic Dialogues for English Readers.' He
was the author of the well-known anonymous es>ay, 'The Plurality of Worlds.' Consult 'Whewell: an Account of His Writ ir.gs' (1846) 'Life,' by Mrs. Stair Douglas ; Clark, 'Old Friends at Cambridge and Elsewhere' (1900). WHEY, a clear, straw-colored liquid, con sisting of the part of milk which remains fluid after the milk has been curdled by the use of rennet in cheese making, or by the action of the acid in the natural souring of the milk. Its average percentage of solids is 6.96,. of which 36 per cent is fat, .84 per cent proteins and 5.76 per cent chiefly sugar, with a trace of salts and other matter. It is ordinarily used in the feed ing of swine and calves, not because of any great nutritive value but as a means of conserv ing economically the solids it contains. Whey cheese is made by evaporating the liquid and then adding cream. In cheese-making es tabhshments the whey is sometimes put through a separating process to collect the fat, which is made into a good quality of butter. Milk sugar is also from whey in factories large enough to make it profitable. Various cooling drinks are made from whey, and in some Euro pean countries 'whey cures' certain diseases consist of drinking a prescribed amount of the liquid, and sometimes of bathing in it.