2o0 BOARD OF AGRICULTURE. 



better coagulation than those that soak out last. In the former, 

 the curd is linn, and the cream globules seem to adhere to it 

 tenaciously, while the latter produces a softer curd and is more 

 like an acid effect, and the cream appears as if only mechanically 

 enclosed. This difference occurs when the coagulation in the two 

 cases takes place in the same time. It is greater in some rennets 

 than in others." As to the number of these globules, Mr. Arnold 

 rubbed a single rennet in a gallon of water, and found a drop of 

 the liquid to contain at least 500,000. By computation he showed 

 that the one rennet used by him contained not less than 130,000,- 

 000,000 globules. He adds: "These infinitesimal bodies, though 

 exercising an insignificant influence when acting alone, when 

 taken together, like polypes in the coral, work out important 

 results. They not only effect coagulation in the milk, but are the 

 cause of changing the curd into cheese." 



We are wont to point with pride to Franklin with his kite, draw- 

 ing electricity from the cloud ; but does not the plain farmer of 

 Tompkins County, New York, with his microscope and piece of 

 charcoal, discovering the active principle of rennet, present quite 

 as imposing a figure ? He was the first to give to the Ame "ican 

 public a knowledge of this principle, and its mode of operation. 

 It does not detract from his laurels that some of the Gferman and 

 French chemists preceded him in the discover}*. Lie in a prac- 

 tical way demonstrated the problem for himself', and hastened 

 to lay before the dairymen of America, the results of his investi- 

 gations. I am not aware that any American can lay claim to 

 priority of discovery. Certainly, he was the first to announce it, 

 and to him is justly due all the honors of an independent though a 

 second discoverer. 



The fact given by Mr. Arnold that the first washing of rennet 

 makes firm curd and holds the butter better, suggests to my mind 

 the desirability of keeping two \"ss"ls for soaking rennets, and a 

 third of twice the size to receive the liquid. In this way we may 

 always have a batch of rennets in the first soaking and one in the 

 second. We rub both at the same time and mix the contents of 

 the two vessels in the third and larger one, thus avoiding the use 

 of the weaker second rubbing alone. By the mixture we shall be 

 Likely to make an evener and better lot of cheese, besides retain- 

 ing in it more of the butter. 



We cannot be too careful in the saving of rennets, nor in taking 

 care of them. Much of our bad flavored and poor keeping cheese, 



