100 HINTS ON DAIUVINS. 



rubbing rennets is a disagreeable and disgusting busi- 

 ness, and it is somewhat diilicult to keep your rennet o( 

 uniform strength. Therefore, if good rennet extract can 

 1)3 bought at a reasonable pri;-3, we would recommend 

 its use. It ought to be made better and cheaper in a 

 wholesale way than in little batches at each factory. To 

 guMrd against imposition, one should buy only of known 

 reputable dealers. Preparing your own rennet is much 

 like doing your own shoe making. It doesn't pay, if you 

 have got anything else remunerative to do. 



WHOLESALE PREPARATION. 



If one must prepare his own rennet, the better way is 

 to do it in a lump before the cheese-making season be- 

 gins. Get a strong barrel and a pounder such as used 

 by washerwomen; also a wringer. Take old rennets and 

 cut them into strips. Make a weak brine of pure water, 

 by using one pound of salt to twenty pounds of water, 

 and in this, soak, pound and wring your rennets. Hang 

 them up and freeze them; then soak, pound and wring 

 them again; and so on as long as you can get any 

 strength. When done, carefully settle, skim and strain 

 your liquid. Put it in a clean barrel or stone jars, put in 

 all the salt that it will dissolve, so that a little will settle 

 on the bottom, then stop or cover tight; put in a cool 

 place and take from it as wanted for use. There is noth- 

 ing better than saturated brine for keeping animal pro- 

 ducts. Be sure, however, that you use only the purest 

 dairy salt in preparing brine. Some say that only stone 

 jars should be used for keeping rennet. We have used 



