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Rennets.

In saving rennets people have so many different ways—a few good and a great many bad—that I thought it might not be unwise to give my ideas of saving same. Let the calf suck, the cow regularly until it is at least five days old—a week is still better. Let the calf suck the night before killing, then remove it from the cow and kill it the next day, about nine or ten o’clock a.m. Killing too soon after sucking the cow. leaves the rennet full of curd which should not be saved, and as

the curd has taken up the gastric juice, it weakens it. Keeping the calf too long without milk, previous to killing it, is apt to make the stomach feverish.

See that the calf bleeds well, as the rennet will be dark and bloody if it does not. Keep it as clean as possible in taking it out. Turn it wrong side out and take a dry cloth and wipe off all the dirt, and if any curd is in it—throw it away. Never rinse the rennet in water. Now sprinkle on a handful or two of salt, turn back and salt the outside, and place it on a plate to dry for a few days. Now make a hoop or bow to stretch the rennet. Take a small stick, any wood that will bend, about two and a half feet long ; peel the bark off and bring the ends together and fasten. Now draw the rennet on to the hoop and fasten there with pegs of wood. Hang in a place where it will dry moderately—not where it is hot. When thoroughly dry, put them in paper sacks and tie up tight so that the moths will not injure them. Look at them occasionally to see that no moths disturb them. Age improves them in strength, and makes them milder.

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Rennets. Ashburton Guardian, Volume I, Issue 26, 25 November 1879

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