bruising. We all know this; and we must know that every drop of white whey discharged while pressing impoverishes the cheese-just so much cream is lost, and with it both richness and weight. I have intended to push these experiments further, but the factory system offered such a bribe that I could not withstand it. My milk now goes to the factory and my experiments cease. Value of Whey. I will, therefore, suggest that your committee take into consideration the subject of the value of whey, and how to make it most available. Let them cause the trial of the following experiment, under the supervision of a competent chemist: Take a few gallons of whey-or even a vat full-set it heating over a moderate fire, add salt, more or less, (I have no rule for the quantity; several experiments would indicate it.) As the heat increases a substance will rise to the surface, which can be skimmed off. This substance in Italy is called ricata. Von Thaer calls it seret. He says: "In the neighborhood of towns this substance is usually sold fresh, and appears in various forms on the tables of the rich." In Italy it is "sold in market as a great luxury," &c. Let your chemist say whether by this process we get all the value out of the whey; then see if we can make ricata an article of commerce in this country. Please indulge me while I add the fact that my hogs were at the factory and fed on whey about five months, and were actually not so good when taken away as when they went there. The Use of Whey. W. W. DE ANGELIS. There seems to be considerable difference of opinion among dairymen as to the best use to which whey may be put, whether it is more profitable as a feed for hogs or cows. The usual manner in which it is fed to hogs is in an acid state (sweet whey being considered unsafe); and as it is often and for the most part made their only food for several months in the year, there can be no question but that the animal contracts disease, and the pork is rendered unwholesome as an article of food. The elements of whey are not in the right proportion, when used exclusively for feeding swine, to meet all the wants of the animal economy, and hence should never be used for the purpose above indicated, unless mingled with food of a more solid character. Many dairymen have abandoned the general use of whey for feeding swine, believing that it results in little or no profit, and at some of the cheese factories the same opinion prevails. We are told by the superintendent of a large cheese factory, that if the cheese is properly made the whey is considered of no value as far as the factory is concerned. That an experiment having been made in keeping swine on whey, many died, and the cost of the shoats in the spring was more than was realized from the sales in the fall; and it was believed if an accurate account were kept by farmers, a similar result would generally be obtained. Many dairymen of long experience, who have looked closely to this matter, are of the opinion that the best use to which whey may be put is to feed to cows in milk. It increases the quantity of milk, and serves another important purpose which is sometimes overlooked, and that is, the general health and condition of the animals are in a measure kept up. It is believed, too, that the quality of the milk is improved by the use of whey in this manner, since the animal may appropriate whatever traces of casein and butter are left in the whey. From some experiments made with a view of testing the value of whey fed to milch cows, we are informed that the result was far greater than was anticipated, and that the gain in cheese was largely in advance of what could have been realized by feeding to swine, even were the latter furnished to the dairy in the spring without cost. By comparing the analysis of cheese given by Norton, with the analysis of milk given by Johnson, we have in 100 parts sweet whey : By this it will be seen what the nutritive value of whey is, and whether it cannot be more advantageously fed to cows than employed for feeding pigs and shoats, or animals which have not arrived at maturity. These scanty proportions of mineral and nitrogenous matter unfit it for nourishing the bones and muscles of young and growing animals, and hence young pigs kept on it soon contract disease and die. Some farmers find a good result from mingling bran or shorts with the whey and feeding to cows, and this is, perhaps, the best way to learn the animal to use it, commencing early in the spring before turning to grass. Cows soon become fond of it, and from the testimony of persons who have made careful experiments, in feeding with a view of thoroughly testing the matter, it is believed that whey may be fed to milch cows with decided profit, wherever cheese is made in families. Where cheese factories are established, whether it will pay to cart the whey any considerable distance is a question; but that it should be used at these establishments as an exclusive food for swine, would seem to be scarcely less reprehensible than the furnishing of any other diseased food for the market. RENNETS. A point of great importance in cheese manufacture is to have a good sweet rennet for coagulating the milk. Much trouble with cheese while curing results from diseased or tainted rennet. The taint is communicated to the cheese, causing undue fermentation, the swelling or "huffing" of cheese, and not unfrequently causing it to take the form of a worthless and putrid mass. A large quantity of cheese with more or less of this taint annually finds its way to market, to distribute its subtle poison among consumers a poison which, it is true, may not kill outright, but, nevertheless, passes into the system, inducing more or less derangement, according to the quantity consumed. Its effects are precisely like that produced by the consumption of putrid flesh or other food which has undergone a high state of decomposition. First, the calf from which the rennet is to be saved should be perfectly [AG. TRANS.] 13 healthy, and allowed all the milk it will take for at least four or five days. Weak or sickly calves should never be selected, as the rennets from such will be found to be more or less unhealthy. We regard it important that the calf be kept four or five days, since by that time its state of health may be determined. There are various opinions in reference to the time that food should be withheld from the calf (immediately previous to its being slaughtered) in order to obtain a rennet of the most strength. Our opinion is that from 12 to 15 hours will be sufficient; nothing is gained by the cruel practice of some of depriving the animal of food for 36 or more hours; on the contrary, we deem it positively injurious. The calf may be allowed to take its regular meal in the evening, and slaughtered the next morning. In slaughtering it is well to have the blood flow freely, and drain as thoroughly from the body as may be. A good rennet has a whitish, healthy appearance; if dark, or discolored in spots, or having the appearance of inflammation, it should be rejected, since one bad rennet when put to soak with others communicates its taint to the whole mess. There are several processes of saving or curing the rennet. First process. The rennet may be carefully emptied of its curd, care being taken not to rinse in water, or remove in any other manner the substance that naturally adheres to the inner coating of the rennet. If dirt adheres remove it carefully with a cloth or knife; then rub the rennet in all parts with good clean salt; then put about one pound of salt into the rennet and carefully place the ends, both lower and upper, on the inside of the rennet; then take a small, sharp stick, about four inches long, and run it through and through several times at the top of the rennet, the bottom being also attached, with ends placed inside, and tie a string around it just below the stick. pound of salt We think the It is claimed Second process is same as first, except in the place of one being added, stretch the rennet upon a hoop or fork stick. first process the best, as it keeps the rennets free from moths. for the second process that the rennets are stronger, that the salt diminishes the strength. Our experience does not prove this statement. The curd should never be saved; it is injurious to the flavor of the cheese, and tends to taint your rennet. The rennet should be hung in a dry atmosphere, with only moderate heat, as too much heat injures materially its strength; on the other hand, freezing and thawing, when in a green state, is thought to diminish its strength and efficacy. We have seen rennets rendered nearly worthless from being hung in a heated room or near a stovepipe in constant use. The plan adopted by some of salting down the skins in a tub or barrel, it is believed is not a good one, since rennet needs exposure to the air, whereby to undergo a slow process of decomposition. When thus kept a year or more, strength has accumulated, while a peculiar rankness and fermenting power has passed away, rendering it fit to produce mild and fine flavored cheese. "By exposure to the air," says Professor Johnson, "the surface of the membrane has undergone such a degree of change or decomposition as to enable it to induce the elements of the sugar to alter their mutual arrangement and to unite together in such a way as to form lactic acid, and thus the action of the rennet resolves itself into a curdling of the milk by the action of its own acid." And he reasons that after its use it may be again salted and dried, and thus used several times, but of this there is a question. Repeated experiments, made with a view of testing the efficacy of exhausted rennet, induces us to believe that when thoroughly rubbed and soaked, and exhausted of its strength, no after treatment in the way proposed by Prof. J. will be of service in rendering it again fit for use. Dairymen generally understand that it is not profitable to use rennets less than a year old; since green rennets make a less quantity of cheese, besides rendering the cheese liable to swell or "huff," and being prejudicial to fine flavor. Rennet when prepared for use should be set in a cool place, and kept either in bottles, jugs or stone jars. Wooden vessels are objectionable on account of their liability to contract taint. Rennet should be prepared by placing several in a stone jar and filling the jar with soft or rain water, and rubbing the rennets frequently to get the strength out; then after the liquor stands about 24 hours, add enough salt to keep it sweet. We urge upon. dairymen the importance of properly saving and preparing rennet, since no degree of skill in the art of cheese manufacture will be able to produce a prime article of cheese, unless good, sweet rennet be used. THE USE OF THE HYDROMETER OR LACTOMETER. The following table purports to give a reliable test. In a test of several specimens of milk with the hydrometer, on which pure milk was graduated 100 degrees, the result was as follows: One pint of milk drawn from a native cow when tried by the instrument indi- 101 deg. .... 86 deg. 95 deg. 106 deg. 111 deg. .... 66 deg. All of these were tried at a temperature of 60 degrees; hence it will be seen that milk rich in cream might be taken as diluted. The constituents of milk as analyzed by Haidlen consist of We hope to introduce into this country a French instrument for testing the quality of milk. Said instrument, we believe, will be an addition to those already in use; we are not enough acquainted with it to attempt to give an accurate description of it. If we succeed in getting one we will exhibit it in our next annual report. We think it a good plan to have glass gauges or tumblers, with each man's name that furnishes milk attached to one, and every few days fill these with the milk from each patron; thereby you can determine with some degree of accuracy the relative condition of each patron's milk, both as to quality and as to its sweetness when brought, &c. We think that by giving this subject proper attention we will be able to invent some way or ways, by which we can determine the condition of milk with an accuracy that will not admit of a doubt. THE ORGANIZATION-SELECTION OF FACTORY SITE, ETC. Cheese factory associations are organized in neighborhoods of ten or a dozen or more farmers. If When it is proposed to start a factory, several persons who are neighbors to each other get together and talk over the matter among themselves. enough are found willing to turn in their dairies together, so as to make a fair start, (say 300 cows,) a committee is appointed to look further into the matter, to visit factories, and get all the information on the subject that can be had. A favorable report from the committee being had, they then organize, choose directors, and adopt some general rules or plan for the guidance of the association. The next step will be the selection of some experienced cheese maker as superintendent, and the place for the erection of the factory building. Generally some person proposes to put up the buildings on his own account, and to manufacture and take care of the cheese at a fixed price per pound, demanding a contract on the part of the farmers to furnish the milk of the requisite number of cows for a certain number of years. The milk of about 400 cows, it is believed, is the smallest quantity that can be employed by the manufacturer, (when cheese making is his sole business,) in order to obtain a fair living compensation for services, while the milk of a thousand cows can be manufactured at but little extra expense comparatively. FACTORY SITE. In choosing the place for the erection of the factory buildings, two requisites are sought-good water and convenience as to access and distance for the dairies furnishing the milk. The site, above all, should command an abundance of pure spring water. This is regarded by those who have had longest experience at the business as imperative. Even in family cheese making a considerable quantity of water is needed in various ways about the dairy, for cooling milk, cooking the curd and keeping the utensils and buildings clean and sweet; but for the factory the quantity of water should be abundant and unfailing. It is usual to have a considerable stream of water passing under the manufacturing room, so as to carry off the drippings of whey and refuse slop, so that there be no accumulation of filth or taint of acidity hanging about the premises. Where whey and slop are allowed to collect from day to day about the milk room, the stench at times becomes intolerable, and must do great damage to the milk, which absorbs taints of every character with great readiness. Hence means must be taken to have all the refuse matter swept beyond the reach of the premises. Some factories are being built where dependence for water is placed upon wells of large capacity, but these are as yet experiments to be tried. At all events, it will be seen that much more labor will be required, with |