To Prepare Rennet to Turn the Milk

Ingredients

• 1 calf stomach
• coarse sea salt
• 2 quarts fresh spring water
• 1 handful hawthorn tops
• 1 handful sweet-briar
• 1 handful rose leaves
• 1 stick cinnamon
• 40 cloves
• 4 blades mace
• 1 sprig knotted marjoram
• 2 tablespoons coarse sea salt
• 1 lemon

Directions

1. Clean the calf stomach with salt inside and out.

2. Let it drain for a few hours, then sew it with 2 handfuls of salt or stretch it on a salted stick.

3. Alternatively, keep it in salted water and soak it for reuse.

4. In a pot, combine 2 quarts of water with hawthorn tops, sweet-briar, rose leaves, cinnamon, cloves, mace, marjoram, and salt.

5. Boil gently until reduced to 3 pints, then strain and let cool to milk-warm.

6. Pour the mixture over the cleaned stomach and slice a lemon into it.

7. Let it stand for 2 days, then strain again and bottle for use.