Wash clean, and sprinkle pounded rosin over the hair, dip in boiling water and take out immediately, and then scrape them clean. Then soak them in water four days, changing the water every day.
To Prepare Rennet.
Take the stomach of a new-killed calf, and do not wash it, as it weakens the gastric juice. Hang it in a cool and dry place five days or so, then turn the inside out and slip off the curds with the hand. Then fill it with salt, with a little saltpetre mixed in, and lay it in a stone pot, pouring on a teaspoonful of vinegar, and sprinkling on a handful of salt. Cover it closely and keep for use.
After six weeks, take a piece four inches square and put it in a bottle with five gills of cold water and two gills of rose brandy, stop it close, and shake it when you use it. A tablespoonful is enough for a quart of milk.
[CHAPTER III.]
BOILED MEATS.
In boiling meats it is important to keep the water constantly boiling, otherwise the meat will soak up the water.
If it is necessary to add more water, be careful that it be boiling water.
Be careful to remove the scum, especially when it first begins to boil, and a little salt thrown in aids in raising the scum.
Put the meat into cold water, let it heat very gradually forty minutes or so, and reckon the time of boiling from the time it commences boiling. Allow about twenty minutes for boiling for each pound of fresh meat, and twenty-four for salt meats.