366 



RUS 



RYE 



quantity to (ill the bag. Add three 

 nen laid eggs well l)eaten, one nut- 

 meg grated line, or any other good 

 spice : Mix them well together, 

 With three tea cup fulls of fine salt : 

 Fill the rennet bag with this sub- 

 stance : Tie up the mouth : Lay it 

 under a strong brine for three da\s, 

 turning it over daily : Then hang 

 it up in a cool and dry place for 

 six weeks, and it will be fit for use. 

 When it is used, take with a spoon 

 out of the bag, a sufficient quantit) 

 of this artifitial butyrous curd foi 

 the cheese you purpose to make : 

 Dissolve it in a small quantity of 

 Warm water, and then use it in the 

 same manner, as other rennet is 

 mixed with the milk for its coagu- 

 lation." 



Whatever kind of rennet the 

 dairy woman chooses to prepare, 

 she should keep it in mind, that 

 this animal acid is extremely apt 

 to turn rancid and putrefy, and take 

 care to apply a sufficient quantity 

 of salt to preserve it in its best 

 state, it should be as much salted 

 as possible. The strongest kind of 

 salt should be used. For it is pro- 

 bable that the rank and putrid taste, 

 ■which is so often in cheeses made 

 in this country, is owing to a putri- 

 dity in the rennet. 



RUSH, Juncus, a troublesome 

 sort of plant, commonly found grow- 

 ing in wet and nnry land. 



" Rushes always indicate a good 

 soil. They may be destroyed by 

 lime, even after it has been slaked, 

 by sea coal ashes, or by draining 

 the land. Rushes thrive most in 

 land that is too cold and moist for 

 most other plants. Aslies, and 

 other warm manures of various 



kinds, laid on plentifully, will keep 

 down the rushes for a time : But to 

 eradicate them perfectly, it is ne- 

 cessary to drain the land." — Com- 

 plete Farmer, 



RUST, dark spots, of the colour 

 of the rust on iron, that appear on 

 the stems and leaves of blighted 

 grain. Seethe article Mildew. 



Some sorts of gra.'>s are also sub- 

 ject to the same distemper. 



RYE, or RIE, Secule, a well 

 known grain, that is much cultivat- 

 ed in this country. 



Though rye by itself makes a 

 dark coloured, cbmmy, and unsa- 

 voury kuid of bread, it is better to 

 mix with Indian meal in bread, 

 than any other kind of English 

 grain ; and for this reason, our far- 

 mer? are the more fond of culti- 

 vating it. 



Rye is as liable to suffer by rust, 

 as wheat ; but it is seldom known 

 to be smutty. It is, however, 

 sometimes hurt by a distemper 

 called the Spur. See that article. 



Mr. Miller thinks there is but 

 one sort of rye, though distinguish- 

 ed by farmers, into winter and 

 spring rye. The winter rye is 

 larger and heavier than the other, 

 nn6 is comtnonly more profitable to 

 the farip.er. I his is sown in au- 

 tumn, at the same time as wheat. 

 The spring rye should be sowed as 

 early in the spring, as the ground 

 will admit of it. 



Some sow their winter rye at 

 the last hoeing of Indian corn, and 

 hoe it in. This is a good practice, 

 when it is sown on flat land, or on a 

 rich or heavy soil, where grain is 

 apt to sutler by the frost of wmter. 

 For the plants of rye will be mostly 



