Lewisburg chronicle. [volume] (Lewisburg, Pa.) 1850-1859, 1852-06-18
Preparation of Rennet.

method of preparing rennets So as {:
keep we'll We believe there is no ,nyster,
in the mode of preparing them. Afte
being taken out, they are made clean, an
put into pickle made Of salt and wate,
and, after being saturated with the salt
taken out, q stick bent, put into them t
stretch them. and hung up with the stick
or on the stick, to dry. Lest this simple
statement, however, should not be tho'h
explicit enough for our friendly enquirer
We will copy one or two directions from
prime authority. for the special edihcatior
of him and others of Ike desires.
Tho Bath England agricultural papers
contain the following directions from
Mr.. Hazark. sIr. II =, seems to look upon
the business much like perfumer and We
have no doubt mis- mode is very nice.
"When the raw sAin," says he, "i:
fitted for the purpose, three rin;s of soft
water, clean aud sweet, should be mixed
with the salt wherein should be put sweet.
briar, rose leaves and flowers, cinnamon,
mace, cloves, and almost every sort oi
.pice, and these are put into two quarts
of water. They must boil gently, til the
iouor is reduced to three pints, and care
should be taken that this liquor b. not
smoked. Il should be strsined clean from
the spices, &c, and when found to be nOt
warmer than milk from the COW, it should
be poured upon the NAV, (rannet skin j
. lemon may be sliced into it. where j.
might remain day Or two when if well
oorked,i it will keep good for twelve mon hs.
1t will smell like perfume, and small
quantity of it will change the milk, and
give the cheese pleasant favor.
In this recipe it is evident he designs
using only the liquor in bringing the
curd, for be afterwards says: ''lf the NAV
BE- salted and dried for week or two near
the FIRE, it will do for the purpose again,
almost as well as before.
Another direction in the same pap IS is
a. follows: After the NAV has been well
cleaned and dried upon sticks and splints,
take two quarts of salt, boiled in brine
that will lear an egg. Let it be blood
warm, and put in the NAV, either cut OF
whole let j: steep for twenty-four hours,
and it will be &c for use. About teacup.
full will turn the milk Of ten cows. 1t
should be kept in glass bottles, well
oorked.
So much for the English recipes. Now
for q Yankee one. In an old number Of
the Massachusetts Agricultural Repository
We find the following:
The rennet is prepared by taking some
whey and sailing it till it will bear an egg.
let it stand over night, and in morning it
il to be skinned and racked of clear; to
this add an equal quantity of water brine
strong as the whey, and into this mixture
some sweet briar, thyme, or some other
sweet herbs, also little black pepper and
saltpetre. The herbs are kept in the
liquor three or four days, after which it is
decanted clear from them.
Into six quarts Of this liquor four large
calves bags, or stomachs, are put. No
part of the preparation is heated, and fire.
quently the calves stomachs are only
stepped in cold salt and water.
While u pon this subject, it occurs to US
% ask the question, is "grsenic ever used
by cheese makers to turn the milk from
which they manufacture their cheese !"
Mr.. Hacker, Of the Pleasure Boat,
while noticing an account of the poisoning
Of certain persons in Augusta by eating
New York cheese, says be has been in.
formed that in some dares a solution OF
arsenic is sometime used instead Of rennet,
for bringing the curd, aud if an over
desc is put in poisonous cheese is produced.
We never hear of such things being done,
and all We can say about it is, whoever
practices in this way ought to eat all the
cheese, and drink all the whey be produced.
-Naine Farmer.