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She put her rennet into the butterpan, and her skimming-dish into the cheese-tub. She gave the curds to the hogs, and put the whey into the vats. She put her little knife out of her pocket for fear it should cut love, and would not stay in the kitchen if there was not an even number of people, lest it should break the charm.
This seems due to natural causes, since there is a juice having a coagulating potency like rennet underground in those spots and in that country. When this potency appears above ground mingled with spring water, the mixture cannot but be hardened by the heat of the sun and air, as appears in salt pits.
The rough parts of the plant are discovered to be particles of flint. ERIOPHORUM polystachion. COTTON GRASS. The down of the seeds has been used, instead of feathers, for beds and cushions; and the foliage in the north of Scotland is considered useful as fodder. GALIUM verum. YELLOW LADIES' BEDSTRAW. The foliage affords the dairy-maid a fine rennet for making cheese.
There's Chowne's wife ugly enough to turn the milk an' save the rennet, but she'll niver save nothing any other way. But as for Dinah, poor child, she's niver likely to be buxom as long as she'll make her dinner o' cake and water, for the sake o' giving to them as want.
In such cases, if the animal can only be started chewing an artificially prepared cud she will often, on swallowing it, "raise" again; and rumination, thus started, will proceed once more, and the congestion be relieved. For a week or more we were kept busy, night and morning, furnishing the bark-eaters with cuds, prepared from the macerated inner bark of sweet elder, impregnated with rennet.
Place milk in a test tube, add a drop or two of commercial rennet, and place the tube in a water-bath at about 100 degrees F. The milk becomes solid in a few minutes, forming a curd, and by and by the curd of casein contracts, and presses out a fluid, the whey. Experiment 71. Repeat the experiment, but previously boil the rennet.
The day before you make cheese, put a piece of rennet three inches square in a tea-cup of water, and stir it in the milk; cover the tub and let it stand in a warm place; when the curd begins to form, cut it in squares with a long wooden knife, and spread a thin towel over it.
Strong liquors are plainly improper at meals, as by their heat and activity they hurry the food undigested into the habit, and so lay the foundation for various distempers, such as the gout, rheumatism, apoplexy, and palsy. RENNET. This article, so necessary in making of cheese, is prepared as follows.
If your husband brings home company when you are unprepared, rennet pudding may be made at five minutes' notice; provided you keep a piece of calf's rennet ready prepared soaking in a bottle of wine. One glass of this wine to a quart of milk will make a sort of cold custard. Sweetened with white sugar, and spiced with nutmeg, it is very good.
A. The milk is turned into curds and whey, which is done by putting a liquid into it called rennet. Q. What part of the curd and whey is made into cheese? A. The curd, which is put into a press; and when it has been in the press a few days it becomes cheese. Q. Is the flesh of the cow useful? A. Yes; it is eaten, and is called beef; and the flesh of the young calf is called veal.
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