> Oreo 
up to dry, after which it is to be replaced in the 
jar—the covering of which should be pierced 
with a few small holes to admit of air; and let 
it remain there for about 12 months. When 
wanted for use, a handful each of the leaves of 
sweet briar, dog-rose, and bramble, with 3 or 4 
handfuls of salt, are to be boiled together in a 
gallon of water for a quarter of an hour, when 
the liquid is to be strained off and allowed to 
cool. The maw is then to be put into the liquid, 
together with a lemon stuck round with cloves; 
and the longer it remains in it the stronger and 
the better will be the rennet; half a pint, or 
less, of the liquor, is sufficient to turn 50 gallons of 
milk.” Mr. Aiton says:—“ When the stomach, 
or bag, is taken from the calf’s body, its contents 
are examined, and if any straw or other food is 
found among the curdled milk, such impurity is 
removed; but no part of the chyle is suffered to 
be lost. At least two handfuls of salt are put 
into the bag, and upon its outside, after which 
it is rolled up in salt, and hung near a fire, where 
it is always allowed to hang until it is well dried, 
and it is understood to be improved by hanging 
@ year, or longer, before being infused. When 
rennet is wanted, the ‘ yirning,’ as it is called in 
|, Scotland, with its contents, is cut small, and put 
into a jar with a handful or two of salt; anda 
quantity either of soft water, that has been boiled, 
and cooled to about 65°, or of new whey taken off 
the curd, is put upon the bag in the jar. The quan- 
tity of water, or whey, to infuse the bag, is more 
|| er less according to the quality of the ‘ yirning.’ 
If it is that of a new dropped calf, that has not 
been fed, 3 English pints will be enough ; but if 
he has been fed for 4 or 5 weeks, a couple of 
quarts may, at least, be put on the bag to mash: 
it shoald, however, be observed that the ‘ yirn- 
ing’ of a calf 4 weeks old yields more rennet 
than that of one twice that age. After the in- 
fusion has remained in the jar from one to three 
days, the liquid is drawn off, and an English 
pint more water, or whey, put on the bag in the 
jar; and that, after standing in mash one or 
two days, is also drawn off, and, with that of the 
| first infusion, strained, if any impurities appear 
|| in the liquor: the whole being put up in bottles for 
use as rennet, and the bag being thrown on the 
dunghill, without ever being put into the milk. 
Some put about a dram of good whisky into each 
quart bottle of the rennet ; and it may be either 
used immediately, or kept for as many months as 
may be convenient.” 
RENT. The sum of services, produce, or 
money paid for the use of lands or tenements by 
the occupier to the owner. The word primarily 
denotes a return for advantages enjoyed; and is 
derived from the word reditus in its corrupted 
form of renditus. In feudal times, the rent of 
land arose out of the peculiar character of the 
tenure, and was paid in military services and 
rural labours; and in remote or primitive dis- 
tricts at the present day, it is controlled by the 
RENT. 
30 
paucity of a circulating medium or by the gene- 
ral poverty of the agricultural community, and 
is paid partly or wholly in produce of the soil 
and in personal services. But in all enlightened, 
improved, and prosperous districts, even where 
it bears a name of produce, or is in any way de- 
termined in amount by the fluctuating circum- 
stances of produce, it is now paid entirely in 
money. In an economical view, rent is either 
natural or covenanted; and in a legal view, it is 
either rent-service, rent-charge, or dry rent. A 
natural rent is the sum rendered due by the 
mere fact of occupancy, or of the raising and reap- 
ing of produce ;—and is determined by the quan- 
tity of the produce, the price of the produce, the 
costs of cultivation, and the resulting profits of 
the occupier, and therefore varies every season ; 
and a covenanted rent is the sum agreed to 
be paid by mere arbitrary agreement, and rests 
on hypotheses of the anticipated proceeds of 
occupancy, and may be either fluctuating or con- 
stant in amount, according to the conditions of 
the agreement. A rent-service is paid partly in 
money and partly in personal services; a rent- 
charge is a sum of money covenanted to be paid 
for occupancy of land under a clause of distress 
for non-payment charged on the land; and a dry 
rent or rent sec is the same thing without any 
clause of distress, 
The amount of the rent of land, in general, is | 
controlled by the wealth of the country, the 
number and employments and wants of its popu- | 
lation, the distance of markets, the means of 
conveyance, the competition of farmers, the 
amount of public burdens, the price of produce, 
and other less important circumstances; and the 
amount of the rent of any particular farm, is 
controlled, in addition, by the nature of the soil, 
the condition of the fields and fences and drain- 
age, the duration of the tenure, the conditions of 
the lease, the capital required to be invested in 
stocking and cultivation, and the peculiar or 
local expenses which the farmer must incur. 
Less rent can be paid proportionally for poor | 
than for rich soil, in consequence of the costs of 
tillage and seed being nearly the same, and of | 
both the quantity and the quality of the produce || 
being inferior; less for any land under a short | 
lease than for the same land under a long one, | 
in consequence of the shortness of the time not 
allowing the farmer to do his best in improving 
the soil, and in working it up to a maximum 
produce; less for any land under fettering con- 
ditions than for the same land under free ones ; 
less under circumstances of cultivation or locality | 
or marketing which entail comparatively great 
current expenses than under circumstances which 
entail comparatively small ones; and less when 
the farmer has a capital barely sufficient for the 
current working of the farm than when he has - 
an ample capital both for all current purposes 
and for the meeting of any emergency. 
The amount of rent which is equitably due 
scope ee ee 
