RENNET. The membrane of the stomachs of the suckling young animals, including swine, furnish the secretion called rennet, as used for coagulating milk in the man ufacture of curn and cheese. Rennet skins, as these membranes are called, are better at one year old, or when thoroughly cured, than when green, or fresh, and that of the suckling calf is superior to all others. Rennet, in its broad sense, may therefore be called an infusion of animal membrane. This infusion, as prepared, is slightly acid, yet it is not the acid that cur dles the milk, since if the rennet be made slightly alkaline by the addition of potash, and milk rendered alkaline, even so the whey will show an alkaline reaction, it will be curdled by rennet. The presence of lactic acid, however, from the conversion of milk sugar, does facili tate coagulation. Rennets should not be saved from calves less than a week old, since before this time the stomach is not normal and those of the age of from three to four weeks furnish the best rennets. The stomach of no animal out of health should ever be used. The rennets should be taken out immediately after the animal is killed, turned inside out without washing, thor oughly cured with dairy'salt, perfectly dried, and then kept in strong paper sacks until wanted for use. For use the rennets should be soaked in clean whey, saturated with salt for twenty-four hours before using, frequently squeezing them with the hand, that they may become thoroughly macerated. After being soaked, the liquor should be kept as cold as possible, and in tight covered vessels until used. In regular dairies the rennet is prepared to a given strength and this strength ascertained, a definite quantity may then be relied on to produce the coagula tion in a given time. Another point, in pre
paring rennets, is that the liquor may be smelt of and tasted without experiencing anything disagreeable. A very good old recipe, omitting the spices or not according to taste, is as follows: Rennet never should he taken from the calf till the excrement shows the animal to be in perfect health. It should be emptied of its contents, salted and dried, without scraping or rinsing, and kept dry for one year, when it will be fit for use. It should not be allowed to gather dampness, or its strength will evaporate. To prepare it for use, into ten gallons of water (blood warm) put ten rennets, churn or rub them often for twenty-four hours, then rub and press them to get the strength, stretch, salt and dry them as before. They will gain strength for a second use, and may be used when the weather will admit of soaking them to get tl full strength. Make the liquor as salt as can be made, strain and settle it, separate it from sedi ment, (if any,) and it is fit for use. Six lemons, two ounces of cloves, two ounces of cinnamon, and two ounces of common sage are sometimes added to the liquor to preserve its flavor and quicken its action. If kept cool in a stone jar, it will keep sweet any length of time desired, and a uniform strength can be secured while it lasts. Stir it before dipping off to set milk, take enough of it to curdle milk firm in forty min utes. (See also article Cheese.)