R K N 



HEN 



RENNE'l'i !•■. Rural Economy, a term applied to the 

 coagulum tor making chcefe. It is prepared from the bag, 

 maw, or llomacli, of the young ealf, by a fort of fait 

 pickle. It is of valt advantage in the art of cheefe-making 

 to have good fweet rennet, the particular mode of managing 

 which may be fecn under the heads Cheese, Daiky, and 

 Daikying. 



The preparation is formed in different modes, in different 

 cheefe diltrifts, in the different parts of the kingdom ; but 

 moffly either in the manner of a folution, or that of a dry 

 ikin. As there is, however, much variation in the quahty 

 or ftrength of the different (kins, it is probably the belt me- 

 thod to reduce them into tlie ffate of a folution ; as, by that 

 means, the neceffary quantity, in every cafe, may be the 

 bell afcertained. 



In fome places, it is found the nioff certain praftice to 

 prepare the whole of the dried maw Ikins, whicli are re- 

 quired for a feafon, at one time, by pickling and deeping 

 them in different feparate quantities of pure fpring water 

 and fait, in an open veffel, or vediils, mixing the different 

 iiifufions together, and then paffmg them through a fine 

 linen heve, afterwards adding rather more ialt to the whole 

 than can be retained in the ihite of folution, as ffiewn by the 

 appearance of fome at the bottom of the veliel. The ex- 

 traneous fcmnmy matter, that comes to the furface, is con- 

 tinually to be removed as it rifes, and frefh portions of fait 

 occafionally fupplied, as they may be wanted. In this flate 

 it is ready for ufe, about four ounces being fufficient for a 

 large cheefe. 



In other parts, the maw llcins are fimply well falted, and 

 fteeped in fait pickle for fome length of time ; then well 

 dried, by being ipread out by means of fmall pieces of 

 fticks ; in which itate they are made ufe of, by cutting 

 pieces from the lop and bottom parts of them, about the 

 fize of a half-crown for a middling-fized cheefe, as thofe 

 parts are in general the ftrongeft. 



And the foUewing method of preparing rennet is praclifed 

 in the northern parts of the ifland, and defcribed as the 

 moft approved method in the Repoi-t on Agriculture for 

 Argylefhirc. Take the maw {[an of a calf, which has fed 

 entirely upon milk : after it is cold, wafh it gently in wa- 

 ter, fill it nearly with fait, and place it on a layer of fait in 

 the bottom of an earthen mug. One or two more, with fait 

 between, and a good deal above them, may be put in the 

 fame mug, and kept in a cool place, with a flate on the 

 top, for fix or eight months, or till cheefe-making time 

 next year. The ll<ins are then taken out, and the brine al- 

 lowed to drain from them ; after which they are diftended 

 on fm.all hoops or fplinters put crofs-wife within them, till 

 they drj-. Put the flvins then in an open veffel, with three 

 pints of pure fpring water for each (liin. Let them ftand 

 twenty-four hours ; after which take them out, and infufe 

 them other twenty-four hours in other water, but not more 

 than a third of the former quantity. Mix thefe two infu- 

 fions together, pafs them through a fine linen fieve, and 

 give them fait till the water is more than faturated, and fome 

 remain undiffolved at the bottom. Rather lefs than a gill 

 will ferve for thirty-eight pounds of cheefe. It is re- 

 marked, that, inftead of two infufions, fome ufe only one, 

 giving four Engliffi pints to the ikin, and diredt the water 

 to be firit boiled, and mixed with fait into brine that will 

 fwim an egg, and then to let the heat go off till it is luke- 

 warm, before the lliin is put in twenty-four hours to 

 fteep. 



It was formerly the praftice to mix different kinds of 

 aromatic herbs with the rennet ; but the cullom is much 

 laid afide at prefent. The manner of doing it is this : 



when the maw (Itin is well prepared, two quarts of fof- 

 pure water fhould be mixed with fait, in which ihould L- 

 put fweet briar, role-leaves, and flowers, cinnamon, mace 

 cloves, and, in fliort, almoll every fort of fpice aiid arc 

 matic that can be procured. Boil tiicm gently till the li- 

 quor is reduced to three pints, taking care it be not fmoked. 

 Strain it clear from the fkins, and, when milk-warm, pour 

 it into the maw ; a lemon may then be fliced into it, and re- 

 main a day or two, after which it fhould be llrained, and 

 put in a bottle well corked, and it will keep good for a yeiir 

 or more. A fmall quantity will turn the milk, and give the 

 cheefe a pleafing flavour. 



RENNO, in Geography, a town of the ifland of Corfica ; 

 3 miles N.E. of Vico. 



RENO, a river of Italy, which rifes a little to the N. of 

 Piltoia, and runs into the Po, 4 miles above Ferrara. 



Reno, a department of Italy, fo named from the above- 

 mentioned river. It confifts of part of the Bolognefe, 

 and contains 199,300 inhabitants, who elect 15 deputies, 

 The capital is Bologna. 



RENOGRUND, a fmall ifland on the E. fide of the 

 gulf of Bothnia. N. lat. 63° 59'. E. long. 23'-' 3'. 



RENOVATOR, in Horology, is a watch that has the 

 property of renewing the power of its main-fpring, or of 

 winding itfelf up, by periodic jerko that it receives from the 

 human body in motion. Recordon of Charing- Crofs, Lon 

 don, took out a patent for this contrivance fome years ago, 

 which is more ingenious than uleful : for, while it profelles 

 to keep the watch going, without the ufual winding up, fo 

 long as the watch is worn in the pocket, it foregoes the 

 more ufeful property of the fufee, and renders the maintain- 

 ing power very unequal at different times of the day. And 

 fhould the watch remain fufpended, or laid down in a (late 

 of relt, for more than 24 hours, it will ceafe to perform ; 

 fo that inftead of being a watch that will go without wind- 

 ing, it requires to be wound many hundred times in the day, 

 by fmall fucceffive quantities, before it will continue, to 

 perform throughout the night. We have been favoured 

 by the inventor with a copy of fo much of the fpecification 

 as will fuffice to give our readers an idea of the mechanifm, 

 and of its mode of action ; both which we have examined, 

 and found corr^fponding with the fpecification. Others have 

 varied the conflruftion ; but the original, we conceive, will 

 be deemed fufficient for us to particularize, which we will 

 do by a reference to Jigs. I, 2, and 3, in Plate XLIII. of 

 Horology, which are copied from the inventor's drawing. 



Exah Copy of the Specijication, N° I " Letter H repre- 



fents a weight of filver, or other metal, which is in equi- 

 librium in the pofition it is viewed, being fullained fo by a 

 fpiral fpring fixed to its arbor, as defcribed by Jig. 3. In 

 wearing the watch, or by any external motion that lifts the 

 watch up, it lofes its ftate of relt ; and by its vis-inertiae 

 (matter) overcoming the itrength of the fpring, it yields to 

 the laws of gravity, and falls upon the lower fpring, marked 

 ee. When the watch, by the motion of the body, defcends, 

 the fpring ee, and the aforefaid fpiral fpring, are left at li- 

 berty to exert themfelves, and return the weight upwards, 

 till it touches the other fpring ee ; and thus, by the motion 

 of the body, is this weight alternately thrown i>p and down, 

 which turning the ratchet-wheel, marked C in Jig. 2, which 

 is fixed on the arbor of the weight juft below the fpiral 

 fpring, gathers a few teeth every motion in the wheel P, 

 and being prevented from returning by the chck M, carries 

 forward the wheel with a pinion of 10, marked E, which 

 turns the wheel B ; which having a pinion of 12 at G, takes 

 into and turns a wheel under the barrel A, which is fixed on 

 the barrel arbor, and by that means is the fpring wound up. 

 6 The 



