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XXXIX. Account of the Vrocefs employed in mahnig 

 Chejhire Cbeejh*. 



'Preparation of the Rennet. 



V\ HEN the maw fldn 'come? from the butclicr, the chyly 

 matter is taken out, and the fkin cleaned from flime and 

 every apparent impurity, by wiping or gently wafliing. ']"hc 

 fkin is then filled nearly full of fait, and, placing a layer of 

 fait upon the bottom of a mug, the fkin is laid flat upon it: 

 this mug is large euongh to hold thrco fkins in a courfe : each 

 courl'e of fkins fliould be covered with fait; and when a fuffi- 

 cient number of llcins are thus placed in the mug, that mug 

 fliould be filled up with fait, and, with adidi or iTate over it, 

 be put in a cool place, till the approach of the cheele-making 

 feafon the following year. The Ikins are then all taken out 

 and laid for the brine to drain from them ; and beinc; fpread 

 upon a table, they are powdered on each fide with tine fait, 

 and rolled fmooth with a pafte roller, which prcfli's in the 

 fait. After that, a thin fplint of wood is Ituck acrofs each 

 of them to keep them extended while they are hung to 

 drv. Take all the maw fkins provided for the feafon, pickled 

 and dried as before; put them into an open veflel or veflels, 

 and for each fkin pour in three pints of pure fpring water. 

 Let them fland twenty-four hours, then take out the fkins, 

 put them into other veflels ; add for each one pint of fpring 

 water, let them fland for twenty-four hours as before. Oh 

 taking the fkins out the feeond time, gently flroke them 

 down with the band into the infufion. The fkins are then 

 done with. !N]ix thofc two infufions together, pal's the liquor 

 through a fine linen fieve, and add to the whole a quantity of 

 fait, rather more than is fufficient to faturate the water; that 

 is to fay, until a portion of the fait remains undiflblvcd at the 

 bottom of the veilel. The next day, and alio the fummer 

 through, the fcum as it rifes is to be clearly taken off; and 

 as the liquor fhoiild not be fuflcred to remain without a por- 

 tion of undiflulved fait at the bottom, it will be nccclTary to 

 add ficquenilv frefli fait, as that which was dilTolvcd will 

 gradually form itfclf into cryflals, and be taken off with the 

 rifing fcum. Somewhat lefs than a wine half-pint of this 

 preparation will be generally fufficient for 60 lbs. of cheefe. 

 Whenever any of this liquid is taken out for ufe, the whole 

 {hould be weli flirred up. 



* From the Agricultural Report of tliat County. 



Colouring 



