Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

To Prepare Rennet for Making Whey or Cheese

When the rennet is taken from the calf, wash it, lay it on a plate well covered with salt, put more on in two days, keep it in a cold place, in three or four days it will do to stretch on sticks, hang it up in a dry cool place, with as much salt as will stick to it, when quite dry, put it in a paper bag and hang it up, a piece two inches square soaked in two table-spoonsful of water will make a cold custard, the same piece salted and dried will do several times.