To Prepare Rennet
538. Get a dried rennet in market, wash it in lukewarm water, but do not scrape it. Cut it up in small pieces, put them in a bottle, and pour over them a quart of Lisbon wine. After this has stood for a week a table spoonful of the wine will turn a quart of milk. Or if the use of wine is objectionable, the rennet may be preserved by hanging it in a cool dry place. And then every time you wish to use it, cut off a piece, wash it, and soak it in warm water; the water it is soaked in will turn the milk.