476 REpPoRT OF THE CHEMIST OF THE 
2. Amount of milk used. 
The amount of milk actually handled in all the work aggre- 
gated nearly one million pounds, which represented the average 
of not less than 5,000,000 pounds of milk, the product of not less” 
than 15,000 aHhene COWS. 
3. Amount of chemical work done. 
In 1892 there was a total of 4,466 determinations; in 1893 of 
7,095 ; total for two seasons, 11,561 determinations. 
II. Conditions of Manufacture. 
1. Amount of rennet extract used. 
The amount of rennet extract used for 1,000 pounds of milk 
varied in 1892 from two to six ounces,and averaged three and 
one-third ounces; in 1893 from two to five ounces and averaged 
three ounces. 
2. Temperature of milk when rennet was added. 
The temperature of the milk when the rennet was added varied 
in 1892 from 82° Fahr. to 90° Fahr., and averaged 844° Fahr.; 
in 1893 from 80° Fahr. to 88° Fahr., and averaged 844° Fahr. 
38. Time required for rennet to coagulate completely. 
The time required for the rennet to coagulate the milk com- 
pletely varied in 1892 from fourteen to forty minutes, and aver- 
aged twenty-five minutes; in 1893 from five to seventy-eight 
minutes and averaged thirty-two minutes. | 
4. Temperature to which curd was heated after being cut. 
The temperature to which the curd was heated after being cut 
varied in 1892 from 97° Fahr. to 106° Fahr., and averaged 983° 
Fahr.; in 1893 from 95° Fahr. to 105° Fahr., and averaged 99° 
Fahr. 
5. Lume from cutting curd to drawing whey. 
The time from cutting curd to drawing whey varied in 1892 
from one hour and twenty-three minutes to four hours and twenty- 
five minutes, and averaged two hours and forty-five minutes; 
in 1893 from one hour and twenty-five minutes to five hours 
and thirty minutes, and averaged three hours and eighteen 
minutes. 

