Rennet.
Clean the stomach of a calf (or have your butcher do it for you) as soon as it is killed, scouring inside and out with salt. When perfectly clean, tack upon a frame to dry in the sun for a day. Cut in squares, and pack down in salt, or keep in wine or brandy. When you wish to use the salted, soak half an hour in cold water, wash well, and put into the milk to be turned, tied to a string, that it may be drawn out without breaking the curd. The liquor rennet sold by druggists is sometimes good, quite as often worthless. You can, however, get the dried or salted in the markets, and often in the drug-stores.