550 



DAIRY. 



Dairy, stances ; all the acids, several neutral salts, especially 

 S ""~Y"^*' those that contain an excess of acid, alcohol, sugar, 

 gum, the gastric juice of animals, and the juice of se- 

 veral vegetables. The caseous matter is also separated 

 by mere heat, when this is applied to milk in contact 

 with the air. For then a thin pellicle is soon formed 

 upon the surface, which, when removed, is succeeded 

 by another, and so on for a considerable time ; till at 

 last, when the pellicles cease any longer to be formed, 

 the remaining fluid is thin and serous. 



Parmentier and Deyeux ascertained, that the matter 

 of these pellicles is perfectly identical with pure cheese; 

 and that the contact of the air promotes its separation 

 merely by some mechanical action ; for it was sepa- 

 rated equally well when the milk was heated in con- 

 tact with oxygen, hydrogen, and carbonic acid gas. 

 Substance g u t the substance usually employed in dairies to 

 iatii'erm"k P rocmce tne coagulation of milk, is a preparation of 

 ' the stomach of a young sucking calf, well cleaned, and 

 soaked in brine. An infusion of this is called rennet, 

 runnet, or steep. And as, in cheesemaking, it is of 

 the utmost consequence to have rennet well prepared 

 and good, we insert the following approved method of 

 preparing it, as given by Mr Marshall in his Rural 

 Economy of Norfolk. " Take a calf's bag, maw, or 

 stomach ; and, having taken out the curd contained 

 therein, wash it clean, and salt it thoroughly, inside 

 and out, leaving a white coat of salt over every part of 

 it. Put it into an earthen jar, or other vessel, and let 

 it stand three or four days ; in which time, it will have 

 formed the salt, and its own natural juice, into a pic- 



kle. Take it out of the jar, and hang it up for two or Dairy, 

 three days, to let the pickle drain from it ; resalt it ; '~~~ Y ~7 m/ i 

 place it again in a jar ; cover it tight down with a pa- e ' . ° 

 per, pierced with a large pin ; and in this state let it rennet , 

 remain till it be wanted for use. In this state it ought 

 to be kept twelve months : it may, however, in case of 

 necessity, be used a few days after it has received the 

 second salting ; but it will not be so strong as if kept 

 a longer time. To prepare the rennet for use, take a 

 handful of the leaves of sweet briar, the same quantity 

 of the leaves of the dog-rose, and the like quantity of 

 bramble leaves ; boil them in a gallon of water, with 

 three or four handfuls of salt, about a quarter of an 

 hour ; strain off the liquor, and, having let it stand 

 until perfectly cool, put it into an earthen vessel, and 

 add to it the maw prepared as above. To this is add- 

 ed a sound good lemon, stuck round with about a quar- 

 ter of an ounce of cloves, which give the rennet an 

 agreeable flavour. 



The longer the bag remains in the liquor, the strong- 

 er of course will be the rennet. The quantity, there- 

 fore, requisite to turn a given quantity of milk, can 

 only be ascertained by daily use and observation." 



A sort of average may be something less than a wine 

 half pint of good rennet to fifty gallons of milk. In 

 Gloucestershire, they employ one third of a pint to 

 coagulate the above quantity. 



As it is well known that much depends both on the Marshall's 

 proportion of rennet and the temperature of the milk, el P er '- 

 We shall present our readers with the following tabu- ments# 

 lar view of Mr Marshall's experiments on this subject. 



Dates. 



Gallons of 

 Milk set. 



Degrees of Heat 

 when set. 



Cup3 of Ren- 

 net applied. 



Time of 

 Coming. 



Heat of 

 the Whey. 



Covered or 

 Uncovered. 



Quality of the Curd, &c. 



1781. 

















June 5. 



23 



96° 



2, weak 



1 hour 







Delicate and good. 

 f Somewhat tough, probably 



6. 



23 



96 



2 



1 



.... 





1 from being burnt to the ket- 

 l_ tie in which it was heated. 



7. 



27 



94 



2 



2 



88° 





Very good. 



8. 



26 



102 



1 



n 



88 







Very good, 

 f Good, but somewhat tough, 



9- 



25 



100 



1| 



H 



m 



covered 



< owing, perhaps, to its be- 

 (_ ing kept too warm. 



10. 



25 



96 



2 



2 i 



87 



uncovered 



Very tender. 



11. 



23 



100 



1 + 



3 



87 



uncovered 



Uncommonly delicate. 



12.' 



24 



100 



2 



2 



89 



uncovered 



Uncommonly tender. 



13. 



28 



92 



3 



H 



86 ) 



covered with 

 a coarse linen 

 cloth 



/ Very good, and of a fine co- 

 f lour. 



1*. 



28 



100 



2 



H 



94 

 f 



uncovered 

 covered after 



("Somewhat harsh, but of a 

 \ good colour. 



15. 



28 



95 



2 



H 



89 \ 



three-fourths 

 of an hour 



>■ Very good and tender. 



16. 



30 j 



103 to 96 

 by cold water 



J2| 



1 



9* 



close covered 



("Pretty good, but not suffi- 

 \ ciently tender. 



17. 



28 



97 



n 



H 



92 



covered, not 

 close 



> Somewhat tough. 



18. 



30 



95 



H 



H 



covered 



Pretty good.~ 



iy. 



30 



92 

 f 98, low- 



2 



7 







covered 



Very good. 



21. 



30 



J ered by 

 J cold water 

 ito 95 



1 





.... 





Curd good, cheese spongy. 



23. f 

 Even. \ 



15, warm 

 from the cow 



I 92 



2^, weak 



3 

 4 



88 j 



closely cover- 

 ed 



> Very delicate and good. 



25. | 



40, half 

 skim 



j 87 



3 



3 



4 



79 | 



slightly co- 

 vered 



|- Remarkably good of this sort. 



