Show the Re rennet fluet we find the following in an ex cange credited to 1111 hoards dairyman A rennet is at its best when a healthy calf ie is between three and five days old and has a stomach full of milk the contents of the stomach should be emptied but no washing of the inside e should be allowed salting and stretching over a bow is better than to fill full of salt none but the beet best and cleanest salt should ever touch it if stretched over a elick stick or filled with salt hang b n in in a dry pure air so a that tho t go skins ia kig 3 do not touch one ano another ther as they will mold if they do many believe the older they are if kept dr dry and white the stronger they are re but boutwe we dont know about that but used them when dried dr i aed to a crisped condition when men ready to abstract the rennet element from them soak them in water that has been boiled and cooled with salt enough in it to keep the liquor from ta inting as it is an animal substance and will taint nearly as quickly as fidall meat lukewarm water will hasten the process but in no case use water nater up to for that temperature p pera grature ture ruins the rennet and makes the coagulating element diliert norland and worthless let the skins soak a week or more then handle and squeeze getting as strong liquor as possible from them then set them thern again I 1 in in more fresh water and get liquor of 0 lees less strength always al wit ya bearing in in mind to avoid weak dilutions as much as possible then mix the first and second tine tures eo so that all will be of one strength to purify the liquor filter it through layers of straw clean gravel and charcoal after having strained out all sill animal t issues by passing pase iric through cloth be sure and hare have it salt enough to keep well then put in jugs or w well ell covered jars and set in cool cellar to keep till wanted it is well to make elou enough it early in he the 11 spring ring when the cafin calf crop ia h plen leous to last the season As the whole has the same strength the cheese maker can soon learn how much mu ch of it to use per 1000 pounds of milk I 1 |