196 AsmceLttriiAL essAts. 



bow inserted int. it, which will sooBbe ve'v dry, and keep ^» 

 for a long t.me. Take an inch or two of the maw thus (Iriea, 

 eSid steep it over night in a few spoonfulls of warm water, 

 which wSerservesfuB as wellas if the cuid had been preserved 

 ^r turning the milk. It is said that one inch will serve for the 

 mSk of fivl cows An ingenious writer, who has made strict 

 mq.,iry into tto subject, recommends the Mo^fg ™fth°d »f 

 prepar^inga^««°«t'^'^''''^'' ^"^ ""'" ^"""^ *" *" ''"""*''^'' 

 """Throw I^ay the natural curd, which is apt to taint and give 

 the bag a bad smell ; then make an art'^'^-.^'^ "J '^*a1 

 butter, of new cream, of sufficient quantity to 6" ^e bag. Add 

 three new laid eggs well beaten, one nutmeg grated tine, or any 

 other good spicSfmix them well together with three teacup, 

 full of fine salt • fill the rennet bag with this substance, tie up 

 the mouSi lav it under a strong brine for three days, turning 

 kov^daUy'^ Then hang it up^n a cool and dry place for s« 

 It over aaiiy. a " ^ g r ^. ^ ^ gg^ take with 



""But whatever kind of rennet the dairy woman "»? 'h°°f^ J 

 prepare, it should be remembered that this animal ^"^ '^^^f 

 U-emelv aptto become rancid and putrescent, and that g[^" 



c^res necessary to apply '^ ^"S"^"' \"''"',"y ,°fi^/L\e*^oc 

 serve it in its best slate ; because the rank and putrid taste, oc 

 farionally found in some cheeses, is owing to a putridity m the 



'"The following mode of preserving it in a swcetstateis prac- 

 ''•^^^L^rrCtCS'st^oT^he purpose, le, a strong sol. 

 tion of salt be made, with two quarts of sweet ™ft water, ^ 

 add to this small quantities of almost ev_ery indigenous and tor 

 eien aromatics and spices that can be obtained. B"'' '^ 

 whole ..ently, till the decoction is reduced to three P™ ^. °v«a 

 Sear fire, if possible, or ataU events, so that it may not become 

 iokyAexriet theliquor be carefully strained, and pour^^^^ 

 Lpid state upon the rennet bag. A lemon may now be sliced mlo 

 it • and after the whole has stood at rest for one or tw o days, ii 

 miy be s tained and bottled. If well corked it ^v•■ll;et«'"^'; 

 Joidaess for a year, or even longer, and will communicate an 



