In the mode of salting the stomach, similar differences prevail. Some merely put a few handfuls of salt into and around it, then roll it together, and hang it near the chimney to dry. Others salt it in a pickle for a few days, and then hang it up to dry; while others pack several of them in layers, with much salt both within and without, and preserve them in a cool place, till the cheese-making season of the following year. They are then taken out, drained from the brine, spread upon a table, sprinkled with salt which is rolled in with a wooden roller, and then hung up to dry. In some foreign countries, the recent stomach is minced very fine, mixed with salt and bread into a paste, put into a bladder, and then dried. In Lombardy, the stomach, after being salted and dried, is minced and mixed up with salt, pepper, and a little whey or water into a paste, which is preserved for use. In whatever way the stomach or intestine of the calf is prepared and preserved, the almost universal opinion seems to be, that it should be kept for 10 or 12 months, before it is capable of yielding the best and strongest rennet. If newer than 12 months, the rennet is thought to make the cheese heave or swell, and become full of eyes or holes. Making the Rennet. In making the rennet, different customs also prevail. In some districts, a bit of the dried stomach is put into half a pint of lukewarm water, with as much salt as will lie upon a shilling, is allowed to stand over night, and in the morning the infusion is poured into the milk. For a cheese of 60 lbs. weight, a piece of the size of a dollar will often be sufficient, though of some skins as much as 10 square inches are required to produce the same effect. It is, however, more common to take the entire stomach, and to pour upon them from one to three quarts of water for each stomach, and to allow them to infuse for several days. If only one has been infused, and the rennet is intended for immediate use, the infusion requires only to be skimmed and strained. But if several be infused, or as many as have been provided for the whole season, about two quarts of water are taken for each, and, after standing not more than two days, the infusion is poured off, and is completely saturated with salt. During the summer it is constantly skimmed, and fresh salt added from time to time. Or a strong brine may at once be poured upon the skins, and the infusion, when the skins are taken out, may be kept for a length of time. Some even recommend, that the liquid rennet should not be used until it is at least two months old. When thus kept, however, it is indispensable that the water should be fully saturated with salt.