RENNET IN AMERICAN DAIRIES. 249 



calf, a Scotch chop pin, or at most three English pints, 

 will be enough ; but if the calf has been fed four or 

 five weeks, two quarts or more may be used : the yirn- 

 ing of a calf four weeks old yields more rennet than 

 that of one twice that age. When the infusion has 

 remained in the jar from one to three days, the liquid is 

 drawn off and strained, after which it is bottled for use; 

 and if a dram-glass of any ardent spirit is put into each 

 bottle, the infusion may either be used immediately, or 

 kept as long as may be convenient." 



The mode of preparing rennet in the dairy districts 

 of this country is various ; but that adopted by Mr. 

 Fish, of Herkimer, New York, already quoted, is simple 

 and easy of application. He says : " Various opinions 

 exist as to the best mode of saving rennet, and that is 

 generally adopted which, it is supposed, will curdle the 

 most milk. I have no objection to any mode that will 

 preserve its strength and flavor so that it will be smelled 

 and tasted with good relish when put into the milk. Any 

 composition not thus kept I deem unfit for use, as the 

 coagulator is an essential agent in cheesing the curd, 

 and sure to impart its own flavor. 



" The rennet never should be taken from the calf till 

 the excrement shows the animal to be in perfect health. 

 It should be emptied of its contents, salted, and dried, 

 without any scraping or rinsing, and kept dry for one 

 year, when it will be fit for use. It should not be 

 allowed to gather dampness, or its strength will evap- 

 orate. To prepare it for use, into ten gallons of water, 

 blood warm, put ten rennets ; churn or rub them often 

 for twenty-four hours ; then rub and press them to get 

 the strength ; stretch, salt, and dry them, as before. 

 They will gain strength for a second use. Make the 

 liquor as salt as it can be made, strain and settle it, sep- 

 arate it from the sediment, if any, and it is fit for use. 



