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with lint or tow, and clipped in 

 some digestive ointment. Also a 

 pledgit of tow, dipped in the same 

 ointment, is put in the orifice, to 

 keep out the cold air. See Clark'' s 

 Farriery, 



RUNNET, or RENNET, an 

 acid juice, contained in the maw 

 of a calf that has ted on nothing 

 but milk. When the rennet is to 

 be preserved for use, the calf should 

 be killed soon after he has sucked ; 

 for then the curd is entire and un- 

 digested. 



Dair)^ women usually preserve 

 the maw, and the curd contained 

 in it, after salting them ; and then 

 by steeping this bag and curd, 

 make a rennet to turn their milk 

 for making cheese. But a method 

 which seems to be more simple, 

 and is equally good in every re- 

 spect, is, to throw away the curd, 

 and after steeping it in very strong 

 pickle, stretch out the maw upon 

 a slender bow inserted into it, 

 which will soon be very dry, and 

 keep well for a long time. Take 

 an inch or two of the maw thus 

 dried, and steep it over night in a 

 few spoonfuls of warm water ; 

 which water serves full as well as 

 if the curd had been preserved, 

 for turning the milk. It is said 

 that one inch will serve for the milk 

 of five cows. 



In the Bath papers, Mr. Hazard 

 gives the following receipt for 

 making rennet : " When the raw 

 skin is well prepared and fit for 

 the purpose, three pints of soft wa- 

 ter, clean and sweet, should be 

 mixed with salt, wherein should be 

 put sweet brier, rose leaver and 

 flowers, cinnamon, mace, cloves, 



and almost every sort of spice ; and 

 if these are put into two quarts of 

 water, they must boil gently, till 

 the liquor is reduced to three pints, 

 and care should be taken that this 

 liquor is not smoked. It should be 

 strained clear from the spices, &;c. 

 and when found to be not warmer, 

 than milk from the cow, it should 

 be poured upon the cell or maw ; 

 a lemon may be sliced into it, when 

 it may remain a day or two ; after 

 which it should be strained again, 

 and put into a bottle, where, if 

 well corked, it will keep good for 

 twelve months. It will smell like 

 a perfume ; and a small quantity 

 of it will turn the milk, and give 

 the cheese a pleasing flavour." 

 He adds, " If the maw be salted 

 and dried for a week or two near 

 the fire, it will do for the purpose 

 again almost as well as before." 

 Another receipt is as follows : After 

 the maw has been well cleaned 

 and salted, and dried upon sticks 

 or splints, take boiled water two 

 quarts, made into brine that will 

 bear an egg, let it be blood warm, 

 put in the maw, either cut or 

 whole ; let it steep twenty-four 

 hours, and it will be fit for use» 

 About a tea cup full will turn the 

 milk of ten cows. It should be 

 kept in glass bottles, well corked. 

 An ingenious correspondent, who 

 has made strict inquiry into this 

 subject, recommends the following 

 method of preparing a rennet, 

 which he has found to be better 

 than any other. " Throw away the 

 natural curd, which is apt to taint, 

 and give the bag a bad smell : Then 

 make an artificial curd, or rather 

 butter, of new cream, of sufiicient 



