216 ON THE DIFFERENT METHODS OF ]\LU^IXG AND 



accounts for the difficulty ; for Lad fodder, frozen turnips, and 

 especially potatoes, or a large quantity of sour distiller's waste, 

 will all more or less injuriously affect milk and butter. Disease 

 of the udder causes either bad butter or none at all. 



The cream-separator mentioned in connection with Denmark 

 has been eclipsed by a Swedish engineer named Laval. It re- 

 quires only two men to drive it, and its action is continuous. 

 ^Iien kept in motion and supplied with milk, cream is delivered 

 at one spout and skim milk at another. It is cheap compared 

 with the Danish one, — £25, — and is said to give better results in 

 cream and butter than any kno^vn method, only three-tenths per 

 cent, of fat being left in the buttter milk. Thus, in 1000 lbs. of 

 cream, only 3 lbs. mil go into the butter milk — looking like the 

 acme of perfection in this du'ection. 



Svjifzerland and the Tyrol. — In Switzerland, as soon as the 

 milk is drawn it is filtered through a sprig of washed fir-tips, 

 the stem of which is inserted in the narrow opening of the dish 

 used for the purpose. Hairs, clots, or gelatine slimuiess, are 

 deposited on the wiry leaves — in fact, it answers all the pur- 

 poses of a sieve, and is all the time imparting an agreeable 

 flavour to the milk, and, to a less extent, also to the butter. A 

 fresh sprig is used every milking. In the Tyrol, milk is set in 

 small shallow pans and cooled with ice or compressed snow, and 

 the cream rises in twelve hours. The temperature is here, as 

 in the French experiments, too much relied on ; for shallow 

 setting will certainly cool the milk so qviickly that in cold weather 

 especially, a loss of butter w^ill result. 



G-crmcmy. — The greater part of German butter is known as Ham- 

 burg, and consigned to the English market. Schleswig-Holstem 

 furnishes the largest quantity and best quality, next comes Meck- 

 lenburg, then East and West Prussia. The butter designed for 

 export is coloured higher and more salted than that for home 

 use ; and thus some of the provinces, which have only a mode- 

 rate status in the English market, stand high in Berlin. In 

 South Germany the butter is never salted, and taste and con- 

 sistency are of much more account than colour. Preserved 

 butter is also made, and, hermetically sealed in tins, is mostly 

 exported to tropical countries. The setting of milk and the raising 

 and churning of cream into butter, are very little different from 

 the practices of Sweden and Denmark in the north, and Holland 

 and France in the south. 



America. — The whole economy of butter making is in this 

 country either a modification of, or more generally an improve- 

 ment on, the methods practised in Britain and Sweden. The 

 former may be reckoned the patron of shallow setting, the latter 

 that of deep ; and it is not difficult to see that both methods may 

 be justly approved where, as in America, there is such a \\ide 



