ch, or colored with yolk of egg, or even saffron; but
these processes have nothing murderous in them.

CURDS AND WHEY.

1629. INGREDIENTS.--A very small piece of rennet, 1/2 gallon of milk.

_Mode_.--Procure from the butcher's a small piece of rennet, which is
the stomach of the calf, taken as soon as it is killed, scoured, and
well rubbed with salt, and stretched on sticks to dry. Pour some boiling
water on the rennet, and let it remain for 6 hours; then use the liquor
to turn the milk. The milk should be warm and fresh from the cow: if
allowed to cool, it must be heated till it is of a degree quite equal to
new milk; but do not let it be too hot. About a tablespoonful or rather
more, would be sufficient to turn the above proportion of milk into
curds and whey; and whilst the milk is turning, let it be kept in rather
a warm place.

_Time_.--From 2 to 3 hours to turn the milk.

_Seasonable_ at any time.

DEVONSHIRE CREAM.

1630. The milk should stand 24 hours in the winter, half that time when
the weather is very warm. The milkpan is then set on a stove, and should
there remain until the milk is quite hot; but it must not boil, or there
will be a thick skin on the surface. When it is sufficiently done, the
undulations on the surface look thick, and small rings appear. The time
required for scalding cream depends on the size of the pan and the heat
of the fire; but the slower it is done, the better. The pan should be
placed in the dairy when the cream is sufficiently scalded, and skimmed
the following day. This cream is so much esteemed that it is sent to the
London markets in small square tins, and is exceedingly delicious eaten
with fresh fruit. In Devonshire, butter is made from this cream, and is
usually very firm.

DEVONSHIRE JUNKET.

1631. INGREDIENTS.--To every pint of new milk allow 2 dessertspoonfuls
of brandy, 1 dessertspoonful of sugar, and 1-1/2 dessertspoonful of
prepared rennet; thick cream, pounded cinnamon, or grated nutmeg.

_Mode_.--Make the milk blood-warm; put it into a deep dish with the
brandy, sugar, and rennet; stir it altogether, and cover it over until
it is set. Then spread some thick or clotted cream over the top, grate
some nutmeg, and strew some sugar over, and the dish will be ready to
serve.

_Time_.--About 2 hours to set the milk. _Seasonable_ at any time.

TO KEEP AND CHOOSE FRESH BUTTER.

1632. Fresh butter should be kept in a dark, cool place, and in as large