RENNET 307 



much pleased at his nephew's clear explanation of 

 the matter. "It is from the fourth stomach of ru- 

 minant animals that we obtain rennet, the most effi- 

 cacious substance known for curdling milk. 



"Preferably it is the rennet-bag of a young calf 

 that is selected; then it is cleaned carefully, salted, 

 and dried. Thus treated, it keeps a long time. 

 When it is required for use, a piece as large as your 

 two fingers is cut off and put to soak in a glass of 

 water or whey. The next morning two or three 

 spoonfuls of this liquid, called rennet, is added to 

 each liter of milk. In a very short time, if kept mod- 

 erately warm, the milk turns to a mass of fresh 

 cheese." 



