250 THE AMERICAN FARMER. 



With frankness I express my regret that the use of the thermometer is not more general, 

 as I believe it is indispensable for obtaining a uniformly good product. 



If the temperature of the milk when the rennet is added, is too low, the curd remains 

 too soft, and much difficulty is experienced in separating the whey. If, on the other hand, 

 the temperature is too high, the separation is easily effected, but the curd becomes hard and 

 dry. The amount of water which is left in the curd when it is ready to go to the cheese- 

 press, to some extent indicates whether a proper temperature has been employed. When 

 this has been too low, the curd will contain more than fifty-five per cent, of moisture; when 

 too high, sometimes less than thirty six per cent.&quot; 



Preparation of Rennet. Rennet is a preparation of the stomach of young grass- 

 eating animals, it being made use of for cheese-making while the animal is young, and before 

 it has taken any nourishment except the milk of the dam. The stomachs of young pigs are 

 occasionally used for this purpose, but those of calves from three to six weeks old are 

 considered the best. Rennets should only be taken from healthy calves, and such as have 

 been well fed from the time of birth to that of slaughtering. There is a great difference in 

 \he strength of rennets; those from calves that are delicate eaters will be weak, while strong, 

 vigorous calves will furnish rennets that are strong and effective. They should never be 

 taken from a calf until the excrement shows the animal to be in a perfectly healthy condition. 

 Good rennets may easily be spoiled by being improperly saved or prepared. 



It is often the case that where rennets are salted down, a single tainted one in the brine 

 will spoil the entire lot. &quot;When a pure article can be obtained, the liquid chemical preparation 

 is most convenient for use, but it frequently happens that dairymen prefer to prepare their 

 own rennets. The best time for killing the calf is from twelve to eighteen hours after 

 taking a moderate meal, at which time the stomach will be nearly empty. On slaughtering 

 the animal, the contents of the stomach should be carefully removed. The best part of the 

 rennet is contained in a soft, delicate coating of a pulpy character, which covers the interior 

 of the stomach. This may be very easily rubbed or washed off; it should therefore be 

 handled with care, all rubbing or washing to be avoided. 



If after trimming and turning it inside out there be anything that should be removed, it 

 should be wiped off very carefully, avoiding, if possible, anything that shall deteriorate the 

 strength or quality. After being moderately salted, it is sometimes blown up like a bladder; 

 but the usual method is to stretch them out on a forked stick in a dry atmosphere, the 

 temperature not exceeding 100 F. If heated above this temperature the strength of the 

 rennet is weakened. It has been found that when heated to 160 the strength is entirely 

 destroyed, especially when damp. Rennets should never be permitted to gather dampness, as 

 the strength will by this means deteriorate. Rennets will be all the better after drying, if 

 left exposed to the air for a year before using, as by this treatment the strong animal odor 

 peculiar to the fresh rennet will be nearly removed, and they will also yield more strength 

 than when new, or not dried. It is not a good practice to preserve them in brine, as is 

 sometimes done, as by this means all the objectionable odors of the green stomach are 

 retained and affect the cheese, while they possess less strength than when dried. When 

 rennets are properly prepared and dried, they will have no unpleasant odor, and will be of a 

 clear, white color. Never use those that are dark in color, or are not sweet in smell. 



To prepare rennets for use, they should be soaked in weak brine, in the proportion of one 

 rennet to three or four quarts of water. Whey for soaking them was formerly used quite 

 extensively, and at present to a certain extent, but there are serious objections to this method, 

 the best cheese manufacturers of the present time preferring weak brine. The editor of The 

 National Live Stock Journal gives the following valuable directions for preparing rennet: 



&quot;Having selected the rennets to be used, their strength will be most readily and com 

 pletely obtained by soaking them in a weak brine. A strong brine is generally employed, 



