* * * * *
MAY.
As this is the busy Month in the Dairy, I shall here insert the Remarks I
have by me concerning the making of Cheeses; and in this Work it is first
necessary to know how to manage the Rennet. The Rennet is made of the
Calves Bag, which is taken as soon as the Calf is kill'd, and scour'd
inside and outside with Salt, after having first discharg'd it of the Curd,
which is always found in it; this Curd must likewise be well wash'd in a
Cullender with Water, and the Hairs pick'd out of it till it becomes very
white, then return the Curd again into the Bag, and add to it two good
Handfuls of Salt, and shut the Mouth of the Bag close with a Skewer, then
lay the Bag in an Earthen-Pan, and cover it close, and keep it in a dry
place; this will remain fit for use twelve Months. When you would use it,
boil a Quart of Water, after you have salted it, so as to bear an Egg, and
letting it stand to be quite cold, pour it into the Bag, and prick the Bag
full of very small Holes, and lay it in a clean Pan for use. While this
Rennet is fresh, a Spoonful of the Liquor will turn or set about sixteen or
twenty Gallons of Milk; but as it is longer kept, it grows weaker, and must
be used in greater quantity: this Rennet will last good about a Month.
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