Rennet for Cheese

[ Rennet for Cheese ] Dr. James Dinwiddie

Contributors
Contributor Role
Author
Contributor Name
Dr. James Dinwiddie

Date: Written sometime in 1793. | 1793/01/01 to 1793/12/31

Publication Format
Manuscript

Type
Agriculture
Food

Ingredients
calf's stomach
salt
boiling water
milk
pigeon stomach
artichoke flowers

Source: James Dinwiddie Fonds
Institution: Dalhousie University | Source Origin: Dalhousie University Archives and Special Collections | Reference: MS-2-726

Description

Instructions for making rennet from calf stomach and salt, with the option to substitute pigeon stomach or artichoke flowers. Agriculture, Item 13.


Images
Transcription

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 ---------------------