1724 Act 11 Geo. I. c. 7 Addit. Bk. Rates Calves Velves to make Rennet.

c1789 Encycl. Brit. 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 ii. 50 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.

1831 J. Morton Gloucestershire Vale-farm 32 in Farm-rep. Rennet or runnet is made from the stomachs of calves, called here ‘vells’. Irish vells are the best.

1861 Jrnl. Royal Agric. Soc. 22 i. 59 The rennet does not keep well when made in any quantity of pickled vells.

1837 J. F. Palmer Gloss. in M. Palmer Dialogue Devonshire Dial. at Comb The balk or narrow slip which is left in velling the land.

1794 W. Marshall in Rural Econ. W. Eng. (1796) II. 47 Grass Inclosures velled for Wheat.

1796 W. Marshall Rural Econ. W. Eng. II. 8 A considerable portion of the country is now set with roof heaps of Lime, and with velled Beat, now burning.

1674 J. Ray S. & E. Countrey Words in Coll. Eng. Words 78 Velling, Plowing up the turf or upper surface of the ground, to lay on heaps to burn. West-countrey. [Hence in Phillips (1706), etc.]

1796 W. Marshall Rural Econ. W. Eng. I. 143 For velling, the share is made wide, with the angle or outer point of the wing or fin turned upward, to separate the turf entirely from the soil.

a1870 J. Couch Hist. Polperro (1871) 118 If an old grass field with a thick face is to be taken into culture, the skimming plough is used, and the process is called ‘felling’.