CURING RUTTEll IN THIS COUNTItY AND ABROAD. 213 



Denmark. — From Lhis couuLry there is exported iininially — 

 principally to England — l)Ut also across the Equator, to China and 

 Japan ,; 1 1 1 ; 1 1 1 1 ( 1 II 1 il of Initter, i >! i rtly pure! lascd from other countries 

 — representing a value of nearly £2,000,000 sterlin.ii;. Tlui .general 

 practice in regaril to setting is that invented in Sweden Ijy Swartz 

 of Hofgarden^ and what is known as cold and deep setting. But 

 in 1878 M. Fjord, of Copenhagen, having received a grant of 

 £800 from the Danish (Government for the purpose of carrying 

 on research in the treatment of milk and the maimfacture of 

 butter, has demonstrated that, by a centrifugal cream separator, 

 more cream will be given tlian by any of the common methods. 

 ]>ut in the experiments it ekes out that, when set in wooden 

 vessels, the cream was only 4J- per cent, short ; proving that the 

 cooling was too quickly gone through, and that it was only by 

 chance that in one of the methods volume and depth had been 

 graduated to suit the lowest point of cooling. In a suljsequent 

 exiieriment, the centrifugal method, the ice cooling and that of 

 setting in wooden vessels came more nearly alike. It is not, 

 however, claimed that in summer the machine will excel the ice 

 method — it is only superior in the case of milk which is sluggish 

 in throwing up the cream ; thus proving that, after all, the 

 supposed increase is due to want of management in the other 

 methods. However, if the machine is more certain, and without 

 the care and calculation necessary for the other methods, it will 

 still be an improvement. It separates the cream from the milk 

 in thirty to forty minutes, and one for 20 gallons requires three 

 horse-power to drive it. The price is £150, and on that account 

 alone will not soon be in general use. 



The following is an account of the jiacking of Danish butter 

 as practised by a company exporting 2h millions of pounds 

 annually. The tinned-iron boxes are made on the premises of 

 material procured in England. The sheets are cut into strips 

 and bent by machinery. The edges are then soldered together, 

 and the bottoms and lids are also made by machinery and turned 

 up at the edges. The bottoms being next soldered on, the boxes 

 are first steeped in hot water, then in a soda lye, and, lastly, are 

 thoroughly rinsed in cold water. The cellar where the packing 

 proceeds is one-half underground, '^> metres in height, and venti- 

 lated by a rotating apparatus which eliectually removes the 

 smell of the butter. The ten)perature is maintained at 59" Eahr., 

 and the casks contain 150 lbs. each. Only pale-coloured butter, 

 slightly salted and made from sweet cream, is admitted. Tlie 

 company buys u]i butter in Sweden, iS^orway, and Germany; and 

 their factor gets £1000 a-year. The butter is received from those 

 countries in wooden casks ; and the outsides of the butter are — 

 for fear of a taint from the wood — pared and sold to retailers at 

 a reduced figure ; then, cut into flat pieces with an iron wire, it 



