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Updated: June 19, 2025
Such are the hen's using a straw to purify herself with after she has laid, the seal's consuming her rennet when she is caught, the deer's burying his horns, and the goat's stopping the whole herd by holding a branch of sea-holly in his mouth; and among the rest he reckoned this is a thing of which we are certain, but whose cause it is very difficult to find.
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 a whole cheese is cut, the larger quantity should be spread with butter inside, and the outside wiped to preserve it. To keep those in daily use moist, let a clean cloth be wrung out from cold water, and wrapt round them when carried from the table. Put 5 quarts of strippings, that is, the last of the milking, into a pan, with 2 spoonsful of rennet.
The first operation of curdling, which is a severe trial to a weak stomach, is performed in hot climates by the atmosphere, as in temperate climates by the admixture of rennet, &c.; thus the most difficult work of the stomach is effected by a foreign agency, and it is spared the first act of its performance. I have witnessed almost marvellous results from a milk diet given as now advised.
Nay, choose with me to go shepherding, with me to milk the flocks, and to pour the sharp rennet in, and to fix the cheeses. There is none that wrongs me but that mother of mine, and her do I blame. Never, nay, never once has she spoken a kind word for me to thee, and that though day by day she beholds me wasting.
BUTTERED LOAF. Take three quarts of new milk, and add as much rennet as is sufficient to turn it; then break the curd, and drain off all the whey through a clean cloth. Pound it in a stone mortar, add the white of one and the yolks of six eggs, a good handful of grated bread, half as much of fine flour, and a little salt.
Rennet Cousin paused at the foot of the fatal ladder, with that which he was dragging, and, barely breathing, with so much pity did the thing inspire him, he passed the rope around the lovely neck of the young girl. The unfortunate child felt the horrible touch of the hemp. She raised her eyelids, and saw the fleshless arm of the stone gallows extended above her head.
The third great product of the dairy industry is cheese, and in connection with this product the dairyman is even more dependent upon bacteria than he is in the production of butter. In the manufacture of cheese the casein of the milk is separated from the other products by the use of rennet, and is collected in large masses and pressed, forming the fresh cheese.
Does the knowledge of Greek and Latin cast a blight over the flower-garden, or a mildew in the pantry and linen closet; or do the classics possess the power of curdling all the milk of human-kindness, all the streams of tender sympathy in a woman's nature, as rennet coagulates a bowl of sweet milk?
The rennet taken from the stomachs of the hare and the kid is better than that from lambs, but some use as a ferment the milk of the fig tree mixed with vinegar, and some times sprinkled with other vegetable products.
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