DAIRYING 141 



Home-made rennet is still preferred by 

 many makers for Stilton cheese, owing to 

 the fact that as the commercial rennet 

 contains a strong preservative, it cripples the 

 growth of the mould, necessary in the ripen- 

 ing process. To obviate this, the American 

 rennet prepared in tablets may be used for 

 Stilton making, as it contains no preservative. 

 Rennet should be kept in earthenware jars in 

 a cool dark place, as it contains animal matter 

 which is liable to putrefy. Its cost is about 

 i os. per gallon. 



The cheesemaking season usually lasts 

 from the beginning of April to the middle 

 or end of September. The best cheese is 

 made from milk produced by cows fed on 

 grass. But when the pastures are insuffi- 

 cient, it is necessary to give such concentrated 

 foods as decorticated cotton cake, bran, 

 barley meal, and crushed oats in addition. 

 A good cow produces on an average 4! cwts. 

 of cheese during the season. On a cheese- 

 making farm it is generally arranged as far 



season 



