“When rennet is wanted, the yirning with its contents is cut small, and put into a jar with a handful or two of salt; and a quantity of soft water that has been boiled and cooled to sixty-five degrees, or of new whey taken off the curd, is poured into it. The quantity of water or whey necessary is more or less, according to the quality of the yirning: if it is that of a new-dropped calf, a Scotch chop pin, or at most three English pints, will be enough; but if the calf has been fed four or five weeks, two quarts or more may be used; the yirning of a calf four weeks old yields more rennet than that of one twice that age. When the infusion has remained in the jar from one to three days, the liquid is drawn off and strained, after which it is bottled for use; and if a dram-glass of any ardent spirit is put into each bottle, the infusion may either be used immediately, or kept as long as may be convenient.” The mode of preparing rennet in the dairy districts of this country is various; but that adopted by Mr. Fish, of Herkimer, New York, already quoted, is simple and easy of application. He says: “Various opinions exist as to the best mode of saving rennet, and that is generally adopted which, it is supposed, will curdle the most milk. I have no objection to any mode that will preserve its strength and flavor so that it will be smelled and _tasted_ with good relish _when put into the milk_. Any composition not thus kept I deem unfit for use, as the coägulator is an essential agent in cheesing the curd, and sure to impart its own flavor. “The rennet never should be taken from the calf till the excrement shows the animal to be in perfect health. It should be emptied of its contents, salted, and dried, without any scraping or rinsing, and kept dry for one year, when it will be fit for use. It should not be allowed to gather dampness, or its strength will evaporate. To prepare it for use, into ten gallons of water, blood warm, put ten rennets; churn or rub them often for twenty-four hours; then rub and press them to get the strength; stretch, salt, and dry them, as before. They will gain strength for a second use. Make the liquor as salt as it can be made, strain and settle it, separate it from the sediment, if any, and it is fit for use. Six lemons, two ounces of cloves, two ounces of cinnamon, and two ounces of common sage, are sometimes added to the liquor, to preserve its flavor and quicken its action. If kept cool in a stone jar, it will keep sweet any length of time desired, and a uniform strength is secured while it lasts. Stir it before dipping off. To set milk, take of it enough to curdle milk firm in forty minutes; squeeze or rub through a rag annatto enough to make the curd a cream color, and stir it in with the rennet.” It will be seen that he adopts the practice of removing the contents of the stomach. This, it appears to me, is the best calculated to promote cleanliness and purity, so important in making a good-flavored cheese.