[ *9 2 3 



with the proportion of a pound of fait, and an ounce 

 of allum to every twelve pints of water. Let this 

 brine (land to cool until the next day, when it may 

 be drained off from the cowflips. To every gal- 

 lon of this brine, put in two pokes, and let them 

 remain four days, at which time you may bottle it 

 off, putting two or three cloves and as many grains 

 of allfpice into each bottle. Let the bottles be 

 corked tight, and the rennet will keep good a year 

 or more. Two large fpoonfuls of rennet, thus 

 prepared, will coagulate a hogfhead of milk. 



After the pokes have been thus ufed, let them 

 drain dry, and fait them afrefh for a fortnight, and 

 they will ferve again, nearly as well as before. 



Should this paper be found worthy of admiffion, 

 in the fourth volume of the Society's felecl papers, 

 I may be induced, at a future opportunity, to give 

 you fome further thoughts on cheefe-making. 



I am, with reipeft, yours, &c. 



A. CROCKER. 



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