224* TEMPERATURE RENNET. 



possible profit from them. Where twenty-five cows 

 are kept, a cheese of sixty pounds weight may be 

 made daily, from May to the end of July. 



The milk placed for setting the curd should be 

 of the temperature of 85 to 90 degrees of heat ; if 

 from cows fed upon poor clays, it will require the 

 highest temperature. Some dairymen heat the 

 milk, which being too often burnt to the bottom of 

 the pot, it is generally held preferable to acquire 

 the requisite warmth by the addition of boiling 

 water, the quantity of which is regulated by the use 

 of the thermometer. The admixture of water is 

 said to accelerate the effect of the rennet in the co- 

 agulation of the milk. 



RENNET. The article in common use, as rennet, 

 or for the purpose of coagulating the milk, is the 

 maw or stomach of a calf which has been fed on 

 milk only, and killed before digestion has been per- 

 fected. This should be perfectly sound and un- 

 tainted. The maw of a house, or milk, not grass- 

 fed lamb, may possibly answer the purpose. Take 

 out the curd and wash the bag, after which, replace 

 the curd with a considerable quantity of salt : put 

 down the bag or bags in a jar, with a very strong 

 brine of salt and tepid water, in the proportion of 

 two quarts to each bag. After some days, the 

 maws may be taken out, and with an additional 

 quantity of salt, each stretched upon a bow, and 

 hung up to dry for use. The usual application is 

 as follows ; the night before cheese making, one 

 or two inches of a maw is cut off and steeped in a 

 few table-spoonfuls of warm water ; on the follow- 



