316 FARMER'S ASSISTANT. 



have also fibrous roois, which, like all others of that kind* 

 extend horz mtally, t,tr in every direction* and become so 

 fiiu that they are imperceptible to the naked eye. The 

 bulbous have also sum fitiruus rooi>, and oro kind, ihe 

 turnip- has also a uproot in addition to its fi >rous roots. 

 Trees have also tap ami fi >rous roots. 



Some taproots will ex-, nt downward, as far as they can 

 fa<\ the soil suffi icntiy opened to receive them. We have 

 known an instance ot a parsnip taken trom the ground, 

 three tt et in length. Tias shov~ tite riectssi'y of having 

 the .soil detplv nu'i)'>w lor t.pmoi-; diid the fi >rous roots 

 ex M-di.n^ I'onzou aly so tar in every direction, where ihfy 

 can h d melluw earn <o penetrau.-, shows rhe nec s>i y of 

 having the ground well mellowed io a sufficient depth to 

 receive them 



RUNET, OR REN T ET A good method of miking this 

 is as I'M. .>*>. : T.ik' the maw ot the Cult; empty it of its 

 cuid; wasn it; soak it in strong bnn' till it is well sal<ed ; 

 dry 11 on bows made lor the purpose; then take two 

 quails of strong bmu that wtil bear an eg^ r < blood- warm, 

 and let the muw stetp in this twenty-tour hours, when the 

 liquor will be fit tor use; bottle it up, and cork it nght, and 

 it will keep tor a twelvemonth About a tcacup-tull will be 

 sufficient tor ten Cows Some direct spices, and a lemon 

 sliced, to be put into this liquor. 



A .'tuer method is, to t >k< he maw, emptied as before, 

 and fill it with an artificial curd made of new cram ; into 

 ^vhich put three eggs beat fine; a nutmeg grated fiic; and 

 three teacup-fulls of fine salt, mix the mass well together; 

 tie up the mouth ot ihe bag; lay it under a strong brine for 

 three days, turning it over daily; then hung it up in a dry 

 cool place tor six weeks, when it will be fit for use. When 

 used, it is first to be dissolved in warm water. 



The acid contained in the maw is very apt to become 

 rancid, and to putrily, if a sufficiency of salt be not applied ; 

 care must therefore be taken to prevent this, by a due sup- 

 ply of this article. No good cheese can be made, unless 

 the runet be good. 



The runetbag may also be salted and dried, as before di- 

 rected, and pieces oi it occasionally used, by being previous- 

 ly soaked in warm water, and a quantity of this water used, 

 in proportion to the quantity of milk to be turned. 



In Holland, the Cheesemakers use no runet; but, instead 

 of this, they use a small portion of spirit of seasalt (muria* 

 tic add) tor forming the curd. This gives the che M a 

 taste somewhat different from that made with runet The 

 acid should probably be diluted. The quantity, which is 

 just sufficient, may be ascertained by a few experiments. 



