06T. 2 
MOORE’S RURAL NEW-YORKER. 
RENNETS. 
In Mr. X. A. Willard's very excellent 
book on “Dairy Husbandry,” (which ought 
to be in the hands of every dairyman in the 
country,) at page 350 the subject of rennets 
is discussed and directions given for its man¬ 
agement. He says, “Rennets should only 
be saved from healthy calves.” Many years 
ago it was the habit of some very successful 
dairy women, whose cheese bore the highest 
price in the market, to save, when “ hog 
killing time” came on, the stomachs of 
spring pigs in the same manner as calves’ 
rennets ; these site mixed with the calf ren¬ 
net, claiming they added strength to the 
whole, and the operation was more satisfac¬ 
tory in use. Cheese made from a well pre¬ 
pared pig rennet was every way as good as 
when made from the calves. 
There are some things in the operations of 
rennets which “ no feller” has been alle yet 
to fully explain ; at any rate, I have found 
no satisfactory explanation yet. Thus, if a 
portion of the largo gut into which thestom- 
QCh empties bo cut off aud treated as rennet, 
newly or quite as satisfactory results can be 
obtained in the coagulation of milk as with 
the genuine stomach. 
Has Mr, IV. ever heard of the hog rennet 
amoug his Heildmer County cheese friends ? 
for it was among the old dairymen of that 
County I first heard of it, from immigrants 
of New Eagland, and where I subsequently 
learned the “ pig rennet” was no now thing. 
If Mr. W. thinks the sub jo ct important 
enough for a short article, T should" liko to 
hear from him, as he is a national authority 
on the Dairy subject. T. C. Peters. 
Brooklyn, N. V. 
Yes ; we have heard of hogs’ rennets 
among Herkimer County dairyman ; but that 
was many years ago, when cheese dairying 
was in its infancy, and very little was known 
concerning the causes which uffeet the flavor 
and quality of cheese. In the early days of 
cheese making in Herkimer County, not only 
hogs’ rennets but the contents of the calf’s 
stomach (the curdled milk) lms often been 
used by dairymen in cheese making und, in¬ 
deed, not unfrequently these were recom- 
meudotl as quite equal, If uot superior, to 
Calves’ rennet as now preserved for that 
purpose ; but as dairymen began to improve 
in manufacturing und to look for a more del¬ 
icate flavor aud finer quality in cheese, hogs’ 
rennets and the curds of the calf’s stomach 
were discarded, as giving the cheese a rank, 
disagreeable flavor, and therefore unlit for 
cheese making. VVe experimented largely 
at an early day with hog’s rennet, the iutes- 
tiues of different animals, and with other 
substances of coagulating milk, and although 
the contents of the stomach after they had 
reached the intestines, were found in some 
instances to coagulate milk, leaving a nasty 
smell to the curds, we become satisfied that 
such things ought uot to be used in cheese 
making, though they might be of interest 
when viewed simply as an experiment. The 
factories, some years ego, very wisely refused 
to accept rennets prepared with the curds or 
contents of the stomach, because their use 
gave trouble and caused bad flavor to the 
cheese, to say nothing of the nastiness of 
rennets put up in this manner. 
A hog is an omnivorous animal, eating dll 
kinds of filth and garbage. He is very liable 
to disease, and on these accounts their ren¬ 
nets canuot be recommended in cheese dairy¬ 
ing. P'gs’ rennet, even when taken under 
the most favorable circumstances, does not 
produce a cheese equal to that when calves’ 
rennet is used. It decays earlier and is liable 
to cause trouble in the curing—at least, such 
has been our experience with it. 
It is true, there are many things about ren¬ 
net which are mysterious and not yet fully 
settled, though there are plenty of theoridti 
Concerning it, and which pass current in ac¬ 
counting for all the jihenomena which occur 
from its use. W e need not at this time re¬ 
view these theories or point out their defects 
aud inconsistencies; suffice it to say, that 
the European chemists are now at work in¬ 
vestigating the nature of rennet, aud we 
hope in due time to give the result of then- 
labors. 
-- 
18 OUR CHEESE INDUSTRY IN DANCER 1 
In noticing the recent labored editorials of 
the Amerieau Grocer, in its efforts to prove 
that our cheese industiy is in danger on ac¬ 
count of oleomargarine cheese, the Vermont 
Farmer has the following sensible remarks : 
“ We gave, recently, abstracts of the views 
of X. A. Willard of the Rural New-York¬ 
er, and E. J. Wickson cf the Utica Herald, 
on the subject of oleomargarine cheese. We 
are quite unable to see. with the light thus 
far thrown on this question why, if the pres¬ 
ence of oleomargarine or cotton seed oil is so 
readily detected—running with 'he least 
pressure’—there is danger that the * adulter¬ 
ated’article should injure the credit of full 
milk or ‘factory’ cheese, or destroy the for¬ 
eign market for goods. It is the presence of 
adulteration uot easily detected which de¬ 
ceives dealers and consumers «ud injures the 
market for all goods coming from the same 
source of supply. The * facts,’ asstuted by the 
Grocer, seem inconsistent with each other. 
“No honest mar, or journal, favors cheat¬ 
ing by adulteration, even in this age, when 
adulteration is the rule. It is, of course, a 
fraud to place a brand upon oleomargarine 
cheese, indicating that it is * factory* or full 
milk instead of ‘creamery’ or skim cheese. 
But if, as Prof. Caldwell aud Messrs. Wil¬ 
lard and Wickson assert, by the substitu¬ 
tion of oleomargarine for the cream, an arti¬ 
cle substantially tbe same iu flavor, quality, 
cleanliness and healthful ness is produced, it 
i3 not easy to understand what fraud there 
is in the manufacture aud sale of such goods 
by their proper tin me, or what danger to the 
reputation of our goods, so long as llio differ¬ 
ence is bo readily perceptible, or‘that its 
manufacture ami sale under any circum¬ 
stances is fraught with the utmost danger to 
the great cheese industry of the country.’ 
“ It, i» a source of surprise to cheese makers 
that skioi cheese is 4 produced’ by the use of 
‘a mixture of morning milk skimmed and 
evening milk unskimmed, in equal quanti¬ 
ties.’ Where did t he Grocer obtain this ‘ ele¬ 
mental-^ fact V Wo had supposed it was just 
the reverse. We trust that the Grocer, in its 
■ intention to fallow this subject to some con¬ 
clusion,’ is uot actuated by a purpose to ‘go 
foi’ * a few misguided manufacturers and 
two or three receivers of this oleomargarine 
cheese.’ 
“If there Is actual danger to the market 
for ourcheese abroad, from the manufacture 
and halo under any circumstances of oleo¬ 
margarine cheese, we would be among the 
first to condemn it. But neither the princi¬ 
ples involved, us >\e understand them, nor 
the ‘elementary facts’ and reasoning of the 
American Grocer have convinced us of exist¬ 
ence of l he perilin any such degree, or at all.” 
A correspondent of the Utica Herald, iu 
referring to the Grocer's demand that oleo¬ 
margarine cheese should bo branded as such, 
falls in with the proposition, but at tho same 
time he thinks the Grocer, to bo consistent, 
must extend its branding operations and 
apply it3 branding iron on men as well as 
Cheese. He say s : 
“ 1 quite agree with the Grocer ; lint why 
single out this sort of cheese and call it a 
fraud ) Is this the only fraud practiced '( 
Brand it by all moans, but brand all ol ier 
cheese to show exactly of what it is made— 
il made of full milk as it comes from the cow, 
brand it so—if one fourth of the cream lias 
been robbed from it, brand it SO —if one-hair 
tho cream has been robbed from it, brand it 
so—aud it all the cream has been taken from 
it, brand it lull skimmed cheese. Then tie 
gentlemen of the Butter and Cheese Ex¬ 
change ought to be satisfied and justice done. 
But have not the dairymen some rights also { 
Have they not the right to be protected from 
loss by l he sudden insolvency of the cheese 
buyer, agent and commission merchant? 
Let every such buyer, solicitor or his agent, 
show tin-, dairymen by what right he Solicits 
tlicir confidence—asks for their guou 3 either 
by purchase, other than cash or consignment. 
L<-t such buyer, solicitor or agent, be com¬ 
pelled to show u list of his liabilities aud 
a ret s to meet them—liis balance m bank— 
before j-oods are delivered to turn. This Is 
especially necessary now, when commercial 
failures ure not uofrequent, and some buyers 
are Strongly inspected of being disposed to 
speculate—of be mg practical lullaliomsta— 
working on a capital of noisy activity and 
gus, instead of a sure oauk account,” 
Again ho saya:—*'Thn dairyman has no 
means of knowing what tho financial stand¬ 
ing of the city merchant is—has he not a 
right to that knowledge 1 aud it an untruth¬ 
ful statement is made to him by such city 
merchant, ought he not also have the right 
to sue for obtaining goods under false pre¬ 
tenses? Let him be made to show up his 
balauoe sheet, that the dairyman can see if 
he should be branded merchant, broker or 
swindler.” 
The demand seems reasonable, and we hope 
the Grooei’s branding iron is large enough 
and hot enough to euro all the side issues 
crowing out of its oleomargarine raid. But 
there is another point we should like to have 
the Grocer answer and that is, What amount 
of oream does it propose to allow for waste 
in working whole milk ? Some cheese makers 
worx off more than those who practice half 
skimming, and if a cheese made from wholo- 
rnilkLless rich in butter than one that is 
half skimmed, how should it be branded ? 
Wo fear this branding question is going to 
touch agreatmuny “full milk factories,” for 
milk, as is well known, does not work the 
same from day to day, VVe presume, how¬ 
ever, the Grocer will be able to given rule as 
to thi3 matter, and we shall wait patiently 
for it. 
-*-*-*-- 
Feed the cows liberally as pastures fill. 
Frosted grass needs to be supplemented by 
grain or meal. 
lushttdrg. 
SHEEP AND WOOL. 
And first, lot me say to the friends of 
former days, that I am not a recognized con¬ 
tributor to i he S3mi-Weekly Tribune. I was 
requested to write for it last year, and did 
so, but was long since informed that no more 
matter was wanted, and the communications 
which have appeared iu it of late were those 
which had been long deferred or copied from 
other papers. Friends who write to me wit h 
that expectation can thus account for many 
letters unanswered in that popular medium. 
Mr. Perkins writes ms a letter inclosing 
samples of wool, ou which I wish to make a 
peg to hang up some remarks that are of 
importance to all wool growers in Vermont 
or elsewhere. He says :—“ You advise the 
breeders of Merino sheep to make a specialty 
of breeding a race i>f sheep for growing fine 
combing wool. Thu principal profit in mis 
ing Merino sheep is in thorn for improvement 
of the wool of other breeds and varieties of 
sheep, and they are Sold for this purpose to 
all Countries, States and Territories where 
fine wool is raised. I think that only a small 
portion of tbe fine wool raised is wanted for 
delaines or worsted goods ; therefore, to 
breed the Merino sheep of Vermont, espe¬ 
cially for delaines, &c., would curtail their 
chanco of sale, &o. I would suggest that the 
most ready and best way to supply the lack 
of fine combing wool is to lot the wool which 
is of the desired quality grow upon the sheep 
until of the desired length.” 
I apprehend th, t. Mr. P. is better posted on 
the subject of sheep breeding than tho exi¬ 
gencies of manufacturers or commerce. The 
fabrics, ns 1 had occasion to remark the ot her 
day, now worn by male or female, are manu¬ 
factured from eombed wool, either in worst¬ 
ed or delaine—which is another name for 
worsted, for ull delaine wool must first go 
through the combing process before, it is fit 
for tho web. Perhaps Mr. P. don’t know 
that fully one-third of the material put into 
the stuff goods and hosiery manufactured at 
Bradford and the other great fabric manufac¬ 
turing centers of England, is cotton, which 
cun only be successfully mixed with wool by 
means of tho combing process. At least 
nine-tenths of all t he woolen fabrics worn iu 
this country and in warmer climates, is a 
worsted in some shape. Tho cheapness of 
production lias something to do with the 
demand, which is constantly increasing, and 
with the demands of climate, shapes tho 
exigencies of fashion. In the last twenty 
years one can hardly realize the improve¬ 
ments which have been made in this and the 
Eut-oponn countries in the various fabrics 
now worn and used by all classes of people, 
thanks to thu results of the study and com¬ 
parison made through the groat National 
Expositions. If it were possible to hold a 
continued World’s Fair iu someplace easy of 
access, the benefit to mankind would be be¬ 
yond comprehension. There is no danger cf 
growing too much combing aud delaine wool 
if grown for a particular purpose. 
There is one thing that Mx*. P. does not 
understand, and that is, a good combing 
wool must be strong iu the fabric and there¬ 
fore, wool left on the sheep longer than the 
usual time would bo defective for a guod 
Combing wool. As I suggested last spring, 
the besl wool, all otln-r things being equal, 
is the yearling, and if there should be any, 
of whatever breed, which will exceed three 
inches in length of staple, it will do for tho 
comb, and by sorting the flock at shearing, 
much good combing wool might be Baved 
out. Mr. P. will have a demand for hjs 
sheep that will make the breeding profitable 
to infuse the blood into other llocks, but I 
will venture to say that his neighbors who 
grow a good South Down lamb, will get much 
the most money when it is sold to the butcher 
in the neighboring towns, or to go to the 
Brighton or New York markets. I am fond 
of mutton, usually lamb, for summer feed. 
1 often examine my butcher’s stall, aud have 
a pleasant chat with him about the markets. 
He tell3 me that he has to depend upon Can¬ 
ada for his best mutton, which I infer is true 
from the size of the carcass he hangs up. 
There is one important fact which all fiock- 
masters have yet to learn and practice before 
they can make sheep breeding realize its best 
profit —adupt breed to locality. 
I have before rue a report of the Boston 
Wool Market for August 25tl), Inst. “ Half 
to full blood Merino can Only be sold at from 
49c. to 50c. per lb., and demand not brisk ut 
those pricescombing and delaines are iu 
demand at front 57c. to 00c. per lb. I now 
turn to a review of the same market for 
same month in the year 1850 “Full blood 
Merino, 40c. and 42o.; three quarters, 85c. 
and 39e. combing and delaines not quoted. 
Does not this show that a quarter of a cen¬ 
tury has worked a marked change Iu manu¬ 
factures ? T. C. Peters. 
August 27,1875. 
-»♦ » -- 
SUCCESSFUL CROSS - BREEDING OF 
SHEEP. 
For profitable mutton growing, and espe¬ 
cially for young lambs to market, there is no 
method so cheap and successful as crossing 
the native merino ewo with a thoroughbred 
coarse wool buck. In a great many locali¬ 
ties there is a good demand for early Iambs 
and choice mutton, and there this method 
must bo increasingly popular. M r . Joseph 
Harris writes from near Rochester, iu the 
American Agriculturist, and *:s this method 
is one of which he is a chief advocate, we 
copy what he says in tho September 
“ Walks and Talks 
“ vv '° weaned our lambs to-day, July 1C 
aud weighed them. Tho oldest were a * pair 
of twins.' born Feb. 27. The ram lamb 
weighed 92 lbs., and the ewe lamb 84 lbs, 
They w ill be 20 weeks old to-morrow. Ram 
Iamb, born March 2. S7 lbs. Twin lambs 
born March 3. Si and S3 1 bs. The next oldest 
were from a ewe Gift bad three iambs, born 
March 8. We raised them all — mothering 
one on a Merino ewe. The three weighed 
71, 70 and 78 lbs., respectively—325 lbs. In 
all—at 4 months and 8 days old. I will give 
tho rest in order : 
Lamb, 
Piim.. 
TWn 
March 
Weiehed 
July 
Lbs. 
9t 
107 
89 
81 
Rum . 
ItlDl. 
Ewo. 
14 
hi 
HI 
16 
Ham. 
Riuu. 
. 17 
IU 
72 
Ewo... 
r 19 
01 
9! 
88 
Ewo. 
Ruin. 
10 
Ram. 
in 
Ol 
89 
Ram. 
- . . 
in 
9t 
70 
77 
Ham. 
..April 6 
10 
The following 
grades : 
are tho 
weights 
of the 
Lamb. 
Horn 
Mui eh 
Weighed 
July 
Lbs. 
Ewe. 
2 
Ewo.. 
. 18 
75 
Ewe... 
Ewo. 
. 6') 
.. 22 
10 
yi 
88 
Rum......... 
Hi 
78 
These grades have all two and some of 
them three crosses of Cotswold blood — 
starting from a common Merino ewe. The 
following are the weights of three ram 
lambs, from common Merino ewes, and a 
"0U»* 1OOd C ° tSWoId mm ’ 85 lb3 *. 72 lbs., and 
Urn eis a common opiniou that such sheep 
degenerate after the first cross. Ic is not so 
in my experience. But in all cases i used a 
full-blood Cotswold mm. If cross-bred or 
grade rams were used, I have no doubt the 
lambs would degenerate. Another point 
ought to be mentioned. I should not think 
of selecting lull-blood Merino ewes for the 
purpose of crossing with the Cotswold. The 
weaker the “ prepotency” is in the ewe and 
the stronger in the ram the more will the 
lambs take after the ram. 
What we want iu this section is combing 
wool, good lambs for the butcher and choice 
mutton. It is an easy thing to get all three, 
kvdect a flock of common Merinos, or part 
Merino ewes. Feed them well. Buy a lull- 
blooded iong-woolcd ram—either Cotswold, 
Lincoln, or Leicester. Have the Iambs come 
in February or March. Feed ewes and lambs 
as well as you know how. Sell the ram 
lambs to tho butcher at four months old. 
Save the ewe lambs and when eighteen 
months old breed them to a full blooded 
Jong-wooled ram, and continue this process 
until you think it desirable to resort to some 
other cross, such ns Shropshire Down. Mark 
you, [ am not recommending a breeder of 
choice Merinos to abandon that breed, or 
resort to crossing. Neither would I recom¬ 
mend a breeder- of South Downs to cross 
them with long wools. But to a farmer who 
is not a breeder of thoroughbreds and who 
wishes to keep a flock of sheep merely for 
wool, mutton and lambs, the plan I have 
suggested can be udoptad with little expense 
and witn every prospect of success. 
—-- 
NOTES AND QUERIES. 
Averaye Weight of Fleece*.— The follow¬ 
ing statements arc from Smgamon Co., HI.: 
From a flock of 87 Merinos, the greater part 
pure bred, were clipped 8U Jbs. of unwashed 
wool; average per head, 9.07 lbs. Ten or 
twelve of the sheep were bucks, some of 
whieh yielded 17 to 19 lbs. Another farmer 
clipped from three pure-bred Cotswold ewes 
34 lbs.; and another, from four high-grade 
Merino ewes, 21 lbs. Tho fleeces Horn the 94 
sheep averaged 9.52 lbs. of unwashed woo„ 
per head. 
