DAIRY FARMING DAIRYING. G33 



111 studying: the practical application of the use of a control rennet in 

 testing' rennet pre])arations, it was necessary to determine (1) whether 

 the time required for curdling- normal and abnormal inilk under cor- 

 responding conditions is always exactly inversely proportional to the 

 strength of the rennet solution, and (2) whether the values of 2 dif- 

 ferent rennet preparations bear a constant relation to each other when 

 tested with milk of difterent origin. These questions were studied on 

 various samples of normal and abnormal milk, and the following con- 

 clusion reached: Using ordinary fresh i^ure milk, the time required 

 for curdling with rennet is not exactly inversely i)roj)ortional to the 

 strength of the rennet solution, but is always somewhat shorter than 

 the estimated time, the difference depending upon the length of time 

 required for the curdling. With sterilized inilk, however, this propor- 

 tion is exact, /. e., the time required for curdling (normal and abnormal) 

 sterilized milk is exactly inversely proportional to the strength of the 

 rennet solution; and the values of 2 different rennet preparations, 

 determined with different samples of sterilized (normal and abnormal) 

 milk, always bear a constant relation to each other. 



Directions are given for the selection, determination of efficiency, 

 and use of a control rennet. A pure homogeneous i^owder of medium 

 strength is selected, and this kept in the dark should not change in 

 two years. In testing its strength fresh normal mixed milk from a 

 large number of cows should be used and the average of at least 12 

 determinations taken. In determiniDg the strength of commercial 

 rennet preparations with the aid of this control rennet, fresh solutions 

 are to be made up each time of the strength already mentioned: and 

 unless the milk used is known to be extremely clean and free from 

 infection it is to be pasteurized by heating from one-half to three-quar- 

 ters of an hour at 75° to 80° C. 



The author mentions the application of the rennet test in the milk 

 control, especially its value in detecting the addition of sodium carbon- 

 ate, and in determining whether milk has been sterilized and to what 

 extent. 



Dairyman's report, J. W, Hakt {South Carolina Sta. Rpt. 1895, pp. 

 68-72). — A summarized record is given for each cow in the station 

 herd, showing for one year the yield of milk and of butter fat, the 

 average percentage of fiit in the milk, and the pounds of milk to each 

 pound of calculated butter. 



Tlie following method is used in paying the students for milking: 



" Under the present system each milker milks about 8 cows. lie is paid monthly 

 25 cts. for each cow milked and 8 cts. for each 100 lbs. of milk. In addition, three 

 prizes of $3, $2, and $1 each are paid every mouth to the milkers Avhose cows hold 

 up the best in their milk, as shown by comparing the amounts of milk obtained at 

 the tirst and last of the month. Under this plan the milker? take a keen interest 

 in sustaining the milk tlow of the cows liy every means at their command, 

 while the cost of milking does not excee<I li cts. per gallon." 



The station conducted a cotiperative creamery during the season, 

 receiving milk from some 2.'] i)atroiis. 



