The Wild Bull 



137 



veal. The stomach of the calf, when it is killed, is taken 

 out, and cleaned and salted ; it is then hung up to dry, 

 and is called rennet. In making cheese, a bit of rennet 

 is soaked in water, which when poured into milk, turns 

 it to curd. The curd is then separated from the whey, 

 and put into a press, when it becomes cheese. 



THE WILD BULL. 



[N the Duke of Hamilton's park in Scotland, Lord 

 Fankerville's at Chillingham, in Northumberland, and 

 some other places, there is a breed of wild cattle, pos- 

 sibly the last remains of those which at one period over- 

 ran this island. The colour is white, with muzzle and 

 ears black, or very dark red. 



At the first appearance of any person near them, these 

 animals set off at full gallop ; and at the distance of two 

 or three hundred yards wheel round and come boldly 

 up again, tossing their heads in a menacing manner. On 

 a sudden they make a full stop at the distance of forty or 

 fifty yards, and look wildly at the object of their sur- 

 prise ; but on the least motion they all turn round, and 

 gallop off again with equal speed, but not to the same 

 distance, forming a smaller circle ; and again returning, 

 with a bolder and more threatening aspect than before, 



