Wash a small bit of rennet about two inches square, in cold water,
to get off the salt. Put it into a tea-cup and pour on it
sufficient lukewarm water to cover it. Let it stand all night, and
in the morning stir the rennet water into a quart pitcher of warm
milk. Cover it, and set it near the fire till a firm curd is
formed. Pour off the whey from it, and it will be found an
excellent and cooling drink. The curd may be eaten (though not by
a sick person) with wine, sugar, and nutmeg.