To Prepare Rennet For Making Whey Or Cheese.

When the rennet is taken from the calf, wash it, lay it on a plate well
covered with salt, put more on in two days, keep it in a cold place, in
three or four days it will do to stretch on sticks, hang it up in a dry
cool place, with as much salt as will stick to it, when quite dry, put
it in a paper bag and hang it up, a piece two inches square soaked in
two table-spoonsful of water will make a cold custard, the same piece
salted and dried will do several times.


Cottage Cheese or Smearcase.

The best plan of making this dish, is to set the tin pan of clabber on
a hot stove, or in a pot of water that is boiling over the fire. When
the whey has risen sufficiently, pour it through a colander, and put
the curd or cheese away in a cold place, and just before going to
table, season it with salt and pepper to your taste, and pour some
sweet cream over it.