The Wild Bull 
137 
veal. The stomach of the calf, when it is killed, is taken 
out, and cleaned and salted ; it is then hung up to dry, 
and is called rennet. In making cheese, a bit of rennet 
is soaked in water, which when poured into milk, turns 
it to curd. The curd is then separated from the whey, 
and put into a press, when it becomes cheese. 
THE WILD BULL. 
In the Duke of Hamilton's park in Scotland, Lord 
Tankerville's at Chillingham, in Northumberland, and 
some other places, there is a breed of wild cattle, pos- 
sibly the last remains of those which at one period over- 
ran this island. The colour is white, with muzzle and 
ears black, or very dark red. 
At the first appearance of any person near them, these 
animals set off at full gallop ; and at the distance of two 
or three hundred yards wheel round and come boldly 
up again, tossing their heads in a menacing manner. On 
a sudden they make a full stop at the distance of forty or 
fifty yards, and look wildly at the object of their sur- 
prise ; but on the least motion they all turn round, and 
k gallop off again with equal speed, but not to tho same 
distance, forming a smaller circle ; and again returning, 
__ 
