1782* NORFOLK. 209 



dairy- wo lien of this country to coagulate their ioS. 

 milk : hence, probably ^ the rancid flavor of CHEESE. 

 the Norfolk cheefe 5 perfectly refcmbling in 

 fcent \keparent curd ; and this, as nearly as may 

 be, its more matured f elf . 



The rennet which I made life of was pre- 

 pared in the following manner. 



Take a calf *s bag, maw, or ftomach ; and j 

 having taken out the curd contained therein, 

 wafh it clean, and fait it thoroughly^ infide and 

 out, leaving a white coat of fait over every 

 part of it. Put it into ah earthen jar, or other 

 veflel, and let it ftand three or four days in 

 which time it will have formed the fait and its 

 own natural juices into a pickle. Take it out 

 of the jar j and hang it up for two or three days 

 to let the pickle drain from it ; refalt it; place 

 it again in a jar \ cover it tight down with a 

 paper pierced with a large pin ; and in this flare 

 let it remain until it be wanted for ufe^ In this 

 flate it ought to be kept twelve months : it 

 may however, in cafe of neeefiky, be ufed a 

 few days after it has received the fecond fak- 

 ing ; but it will not be fo ftrong as if kept a 

 longer time, 



To prepare the rennet for ufc ; take a hand- 

 full of the leaves of fweet- briar, -the fame 



VOL. II. P quantity 



