[ Rennet for Cheese ] Dr. James Dinwiddie
Date: Written sometime in 1793. | 1793/01/01 to 1793/12/31
Source:
James Dinwiddie Fonds
Institution: Dalhousie University
| Source Origin: Dalhousie University Archives and Special Collections
| Reference: MS-2-726
Instructions for making rennet from calf stomach and salt, with the option to substitute pigeon stomach or artichoke flowers. Agriculture, Item 13.
Rennet for Cheese is made
as follows. A calf's stomach
emptied of its contents but not
washed, laid in Salt for one
month, turned every morning
at the end of the month take
it out of the salt and extend
it in cross sticks, hang up 'till
dry -- The size of a Crown piece
put into half a pint of boiling
water the preceding evening is
sufficient for 20 Gallons of Milk
-- Temperature about 90o ----
-- Stomach of a pidgeon and
-- Flowers of [arti]chokes macerated
in warm water will produce the
same effect ---------------------
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