FARM AND DAIRY.

Taranaki Daily News, 10 April 1920, Page 11

FARM AND DAIRY.

RENNET. SUPPLY, The dairy season for 1919-20 is now Well advanced, and in reviewing the operations there is one phase of the industry that must appeal to all concerned in dairying, and that is the quantity and quality of the rennet made by the N.Z. Rennet Coy. at their Eltham factory. It has always l been thought that the European manufacturers held some closely guarded secret and that without the particular knowledge they possessed It would not be possible for anyone to manufacture rennet of the quality and at the price it was then put on the market at. That may be so, but the fact remains that the N.Z. Rennet Coy. has produced an article in considerable quantities that has proved quite satisfactory to dairy factory managers. In the process of manufacture of almost any article without previous experience, it is inevitable that difficulties and problems are met with that only experience can overcome, and Mr. Cooper, the company's general manager, freely admits that he has had such difficulties, and that possibly, as a, consequence, some small quantities of the rennet sent out. have not been of the quality he would desire. Experience is the only remedy for this, and in the experience Mr- Cooper is now gaining factory managers should be able to rely on a fairly good article in the near future. The bulk, however, of the 450 ten-gallon barrels that the company has sent out this season has been quite equal, if not superior, to the average of the imported article, as this is evident by the testimony of the leading dairy factory managers.* For example, Mr. Dimlop, manager of the Hawera Dairy Coy., writing to Mr. Coop-1 er, says: Referring to rennet received by us from your company I have to state that first consignment of five Kegs was_4|oz. per 10001b milk. The later consignment of 15 kegs which we received .just recently, very little has been used so far, but what we have used runs from 3J to 4oz. per 10001b milk. I am quite satisfied that the use of your rennet can have no detrimental 'effect on the cheese, a;ul there is no sign of cloudiness in the whey. I have not made a comparison of solid tests of whey, of your rennet by other brands, but have no doubt it would compare very favorably. Mr., Reeve, general manager of the Mangatoki factory, says: The l>e« rennet we have in the factory, other than that supplied by yon, takes a shade over 4 ounces to set 10001b milk in the required time; while yours only takes 3 1 /> oz. to 10001!) working on the same temperature. The saving of that Aoz per cent, is a big item in favor of your rennet compared with other manufacturers, besides. it being a nice, clear, sweetsmelling rennet. It has given every satisfaction.

Mr. Farley, general manager Kaupokornii, writes inter alia: The quantity required per 1000 gallons was from 3ozs to 3Jnzs; this amount is better than any we have' Used during the past sensoli. Our yield of cheese, too, has considerably improved. I have every confidence in recommending any dairy factory manager to use same, with good results. Mr. Taylor, of Lowgarth, remarked: I im using 3'/ 3 nz. per lOOgal. of milk, of low acidity, set at a temperature of SSdeg., and cutting at 23 to 30 minutes after setting. The rennet also has a very good flavor. I can assure you, Mr. hooper, that your rennet is a Welcome change, after some of the brands we have been forced to use during the last few rears.

The factory at FJtham is now busy manufacturing supplies for next season's cheese-making, and thev have received a very fine lot of veils' for the operations—a far better lot, on the whole, than last season's. The'quantity received, 40.000. is greatly in excess of last year, 14,000, although some of the former had to be used early in the Reason for this season's rennet making. Although, as Mr. Cooper remarks, the average quality is much ahead of last season's supplies many farmers have still much to learn. Many veils had apparently been taken from calves not properly bled, or from calves that had not been allowed the necessary feed or two before being killed. Some, too, had not 'ieen properly dried or folded. As previously pointed out, veils should be fjlrtwn up and then hung to dry in some cool dry place fdr a week or'ten days. \s soon as possible after they are thoroughly dry the ends should be cut off, then veils can be neatly folded, paeked and forwarded to the Rennet Coy. They must not be allowed to hang too long to become musty. A cas« of veils received by tb<« company from Australia were an object lesson in neatness of packing and care in preparation, and what the Australian farmer can do the New Zealand' farmer can do equally well if he will only exercise a little cars. The results obtained by the Rennet Coy. must be regarded as'verV satisfactory for ft concern that had tn set out without any previous experience to manufacture an article such as rennet. The initial difficulties have now been almost overcome and there are many good reasons why the dairymen of New Zealand shotrd make every effort to maintain their own source of Supply for' such an important commodity as rennet.— 'Star.

By steeping mangold-seed in water ten hours before sowing it will germinate quicker and show up in the drills before weeds appear in quantity (says the Auckland Weekly News). It is necessary to put a stone in the hag; to ensure the seed, sinking below the surface of the water. After about ten hours' immersion hang the bag up to drain, when the seed will be ready for sowing. If this method is adopted the scarifier can he run through the crop at an earlier date, thus reducing the cost of cleaning. igjcasc more than one variety of mangom-seed is used, it is recommended that separate vessels of water he used for steeping seed, so as to avoid the risk of spreading disease, if present, from one variety to the othej'.