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RENNET (other ways)

For the preparation of rennet there are many recipes; the following will be found one of the best. Take a calf's stomach-bag or maw, wash it clean, salt it thoroughly inside and out, and let it lie for two or three days. Hang it up to drain for another two or three days, then re-salt it, and put it into a jar covered with paper, pricked with pinholes. It may be used in a few days, but keeping improves it. When prepared for use, a handful of sweetbrier leaves, of dog-rose leaves, and of bramble leaves, together with three or four handfuls of salt, are boiled in a gallon of water for a quarter of an hour, and when quite cold the salted maw is added, together with a lemon stuck round with a quarter of an ounce of cloves. There must be enough salt to admit of some remaining always at the bottom undisturbed, and the liquor must be skimmed as often as is necessary.