cheese-rennet

“Its flowering tops boiled in alum dye a bright yellow color, its roots yield a red dye equal to that of madder, and the whole of the plant when bruised has the property of curdling milk, and is sometimes employed both for coloring and flavoring milk intended for cheeses;" hence called cheese-rennet.”

Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural. Being also a Medical Botany of the Confederate States; with Practical Information on the Useful Properties of the Trees, Plants, and Shrubs