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PREPARATION  OF  RENNET  AND  WHEY. 
From  the  numerous  experiments  detailed,  the  authors  draw  the 
following  conclusions : 
1st.  That  the  solution  of  iodine  and  iodide  of  potassium  is  in 
certain  limits  a  perfect  antidote  against  the  woorara ;  mingled 
with  this  poison  in  solution  it  destroys  its  venomous  effects. 
2d.  The  solution  of  iodine  injected  immediately  after  the  so- 
lution of  woorara,  neutralizes  completely  the  poisonous  effects, 
provided  that  a  cup  is  applied,  in  order  to  arrest  the  circulation 
long  enough  to  permit  the  iodine  to  join  the  poison.  It  does 
not  produce  suppuration,  nor  loss  of  substance  by  gangrene. 
3d.  The  iodized  solution  applied  upon  the  surface  of  a  deep 
wound  of  the  muscles,  into  which  has  been  introduced  the  woo- 
rara, destroys  the  effect  of  the  poison. 
New  York  Medical  Gazette,  July,  1855. 
ON  THE  PREPARATION  OF  RENNET  AND  WHEY. 
By  M.  Bourgarel,  Pharmacien,  &c. 
Since  the  year  1823  that  I  have  pursued  pharmacy,  I  have 
experimented  with  all  the  known  processes  for  making  whey 
with  acetic,  citric,  tartaric  and  sulphuric  acid,  &c,  but  none  of 
them  has  afforded  me  results  so  satisfactory  as  that  made  with 
rennet,  and  after  this  long  experience  I  now  publish  the  follow- 
ing formula :  * 
Rennet. 
Take  of  Dry  White  Wine  (Sherry  or  Madeira)   1  litre. 
Common  Salt,  pulverized  .  .  12  grammes. 
Rennet  of  the  kid,  calf,  or  lamb,  dried 
and  cut  in  small  pieces  .  .  15  grammes. 
Macerate  them  for  at  least  fifteen  days,  and  agitate  them  from 
time  to  time,  and  filter  into  several  bottles,  which  should  be  well 
filled  and  closely  stopped,  for  use. 
When  put  in  a  cool  place,  this  rennet  can  be  preserved  during 
two  years.    I  have  never  attempted  to  keep  it  longer. 
Whey. 
Take  of  Fresh  Cow's  or  Goat's  Milk     .       .      1  litre. 
Rennet  solution,  as  above  .  .  12  grammes. 
Mix.  In  spring  or  summer  the  milk  is  immediately  curdled, 
but  if  it  is  winter  and  cold,  it  is  necessary  to  warm  the  milk 
