Division of Agriculture. 



William P. Brooks. 



CONDITIONS AFFECTING THE STRENGTH OF THE 

 STOMACH OF THE CALF FOR RENNET. 



The investigation the results of which are stated in the following 

 pagps, was undertaken soon after the inanguratiou of work in the 

 Agricultural Department of this Station, with the object of deter- 

 mining primarily the influence, if any, of length of time after eating 

 upon the strength of the calf's stomach as a rennet. As the stock 

 upon our own grounds was all pur? bred and the calVes therefore val- 

 uable for raising. It was considered best to purchase animals as 

 opportunity offered from farmers in the neighborhood ; and it was 

 further decided to take them directly from the farms where purchased 

 to the place of slaugliter, a butcher's establishment near our station. 

 It may be thought that an element of uncertaint}' as to conditions was 

 thus introduced ; but it is not thought that such was the case, for the 

 calves were in all cases looked up by my assistants some time before 

 slaughter, and the conditions under which, and the time when an 

 animal would be taken explained. Every calf was taken from the 

 farm to the butcher's by the assistant who was in all cases present 

 when it was slaughtered, and superintended the taking of the rennet, 

 which was immediately carried with all its contents (both ends being 

 tied) in a clean covered pail to the laboratory. This work in 1889 

 was done by Mr. F. S. Cooley, and this year by Mr. F. O. Williams, 

 Assistant Agriculturists respec'.ively in these years. The descrip- 

 tion of the laboratory management by the chemist, Dr. C. A. Goess- 

 mann, is here inserted : 



'•The rennets, as soon as received, were emptied, turned inside 

 out, and cleaned by placing in a large dish of water and allowing it 

 to float therein for a few moments. lu no case was water forced into 

 the stomach, but particular care was taken to perform the washing 

 as gently as possible, to prevent the loss of the delicate lining mem- 

 brane which contains the curdling principle. 



