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Rennet, Liquid

Take twelve ounces of fresh rennet, cut small, and three ounces of common salt; knead them together, and leave the mixture at rest in a cool place for five or six weeks; then add eighteen ounces of water and two ounces of good proof spirit or rum. Digest for twenty-four hours; filter the liquid, and colour it with a little burnt sugar. Two or three tea-spoonfuls will curdle a quart of milk.