286 THE OX. 



the preparation of the coagulating medium termed runnet or 

 rennet, which is most conveniently derived from the gastric 

 juice contained in the abomasum, or fourth stomach, of a 

 sucking calf. "When the animal is just killed, this organ 

 with the coagulated milk and chyme which it contains, is 

 taken out to be preserved by salting and drying in the man- 

 ner of bacon. When required for use, it is cut into small 

 pieces, and macerated in water for a few days, and the liquor, 

 which is Runnet, is preserved in bottles. Prepared stomachs 

 of the calf form the subject of commerce. They are imported 

 from Ireland under the name of Veils ; but every dairyman 

 should prepare them for himself, as in this way only he can 

 be assured of the strength and goodness of his runnet. 



When a cheese is to be formed, the course of proceeding 

 is determined by the quantity of milk at the command of the 

 dairyman. If there is a sufficient number of cows to make 

 one or more cheeses at each milking, then the milk, as it is 

 brought from the cows, is strained through a hair-sieve into 

 a tub or vat, and while it is yet warm the runnet is added ; 

 and if it shall have been too much cooled after milking, it is 

 raised to the required temperature by the addition of hot 

 water. The quantity of runnet used depends upon its strength, 

 and this again on the method by which it has been prepared ; 

 so that no precise rule exists for adapting the quantity of 

 runnet to that of the milk to be acted upon. It is used in all 

 quantities, from a table-spoonful or two to the third part of 

 a pint, the rule of practice being to employ it in such a quan- 

 tity, as shall just suffice to coagulate the milk in the space of 

 not less than an hour. Previous to the addition of the run- 

 net, it is common, in the English dairies, to add some colour- 

 ing matter, in order to give a red tinge to the cheese. The 

 substance commonly employed is arnotto, which is derived 

 from the red pulp covering the seeds of the shrub Bixa Orel- 

 lana, and is imported from South America and the West 

 Indian Islands in the form of red balls. It is dissolved in a 

 bowl of milk by rubbing a small piece of it on a smooth stone 



