dial. Also 8–9 velve. [Of obscure origin; vell is no doubt a reduction of velve, and the initial v may stand for original f.] (See quots.)
1724. Act 11 Geo. I., c. 7. Addit. Bk. Rates, Calves Velves to make Rennet.
c. 1789. Encycl. Brit. (ed. 3), IV. 369/2. Let the vell, maw, rennet-bag (or by whatever name it is called), be perfectly sweet.
1812. J. Smyth, Pract. of Customs (1821), 58. Calves Velves, or Vells, are the Maws or Stomachs of Calves, which have fed entirely upon Milk. After being salted or kept some time, the Vells are infused in a preparation of salt and water for the making of Rennet.
c. 1830. Glouc. Farm Rep., 32 (L.U.K.), III. Rennet or runnet is made from the stomachs of calves, called here ‘vells.’ Irish vells are the best.
1861. Jrnl. R. Agric. Soc., XXII. I. 59. The rennet does not keep well when made in any quantity of pickled vells.
1886–93. in dial. glossaries (Glouc., Wilts., Som.).
