32 BOARD OF AGRICULTURE. 



cover a test of the rennet before you make any use of it, it 

 will be a discovery of great value to the cheese-making 

 community. 



Mr. Arnold. The way rennet is now prepared, you can- 

 not make any test ; but it can be prepared so that you can 

 have a test of its strength. I was going to say, in answer to 

 your question, further, that I use another stratagem to make 

 cheese out of skim-milk. In my experience with rennet, I 

 found that pig's rennet was much more powerful than calf's 

 rennet. I found it would make skim-milk cheese when calf's 

 rennet would not do anything with it ; and especially when 

 lamb's rennet would not do anything with it. I found lamb's 

 rennet to be inferior to calf's rennet ; I could not do anything 

 with lamb's rennet ; when I used calf's rennet, I had better 

 success ; but when I used pig's rennet, I had the best success 

 of all. I found it had a very powerful effect, and that it 

 would reduce the curd to cheese when no other rennet would. 



Mr. Flint. One of the most common difficulties with 

 butter in our households is when it becomes tainted and 

 rancid. What is the best method of remedying that? 



Mr. Arnold. Put it where it is so cold that no organic 

 change can occur. 



Mr. Flint. After it becomes tainted, is there any method 

 of restoring it perfectly ? 



Mr. Arnold. Not and keep it butter. You can try it out 

 and heat it to a boiling heat, and destroy all that effect ; but 

 you have oleo-margarine when it is done. 



Mr. Ellsworth. Would you advise making skim-milk 

 cheese in April or May ? 



Mr. Arnold. No, sir. 



Mr. Wetherell. Why not, if you can make it just as 

 good by putting in tallow? 



Mr. Arnold. I suppose Mr. Ellsworth means whole milk 

 cheese. I would not, because the cheesy matter is harder, 

 and it cures down with more difficulty. If you skim it, you 

 increase the difficulty, and it does not get ripe in time. It is 

 a point with all cheese-makers, usually, to get their spring 

 cheese off early, so as to get the benefit of high prices. That will 

 be the case another spring. We have not got cheese enough 

 to last through the year. The supply will be well-nigh ex- 



