LIQUID RENNET, OR RENNET WINE. 
293 
for a time varying from twenty-four hours to two months. 
Soubeiran gives the following recipe as that of Wislin :—He 
takes of the stomach of young calves ten parts ; chloride of 
sodium three parts ; alcohol, of 80 per cent., one part; and 
water sixteen parts. The stomachs are slit with a scissors so 
as to expose the interior, they having been previously gently 
rinsed to remove foreign parts adherent; they are then ma¬ 
laxated with the dry salt thoroughly, and left in a cool place 
until the cheesy odour at first apparent becomes replaced by 
that of rennet, which requires one or two months. At this 
period it is macerated in the water for a short time, the 
alcohol is added, and the liquid portion strained off and fil¬ 
tered for use. 
Dohvault, in his ^ L^Officine,’ gives the following recipe: 
—^^Take of recent rennet 375 parts; common salt 60 parts; 
alcohol of 75 per cent. 60 parts; white wine 1000 parts. 
Digest the whole for a month and filter. A teaspoonful is 
sufficient for a quart of milk.’^ 
Some believe that the rennet during the protracted process 
of curing by salt is rendered more active, and that it is neces¬ 
sary to delay the final process of solution until after that 
operation; but this is, doubtless, incorrect, in fact, though it 
may seem to be true, as the truth lies more in the mechanical 
effect of salting in breaking or causing the shrinking of the 
tissue, and in altering the resistant or pulpy condition of the 
mucus, than in any development of increased power; and 
hence there appears to be no good reason why it should be 
protracted beyond a few days, unless with the intention of 
curing the rennets for future use. After several trials the 
following is offered as a practicable formula for making 
Liquid Rennet, or Rennet Wine. 
Take of fresh rennets (about three) twenty-four troy 
ounces. 
Chloride of sodium. 
Alcohol, 
White wdne. 
Water, 
three troy ounces, 
six fluid ounces, 
sixteen fluid ounces, 
a sufficient quantity. 
Having turned the rennets inside out, and washed them by 
a gentle stream of water for a few moments without any 
friction, and having placed them in a shallow dish, sprinkle 
half of the salt over them, and with the hands malaxate them 
vigorously for fifteen minutes, aiming to disengage the 
mucous secretion, then add a pint of water, again malaxate. 
