462 BOARD OF AGRICULTURE. 



of it. They have their professors of dairying to talie steps to see that 

 everything is done to produce a first-class article. 



Novr, you are interested in dairying. I made a visit to the Agricultural 

 School, which is in the suburbs of the city, and by chance struck a very 

 fortunate day. I found it vpas the day they were having an examination 

 made of the shipments of butter. Denmark has a law by which they 

 can compel the owners of creameries to send into the experiment station 

 there, on the call of the supeiintendent of the station, tubs of butter or 

 small barrels of butter, for examination by the experiment station people 

 a given number of times per year. The butter is subject to their order, 

 and the owner of the creameries can never tell when he will be ordered 

 to send a tub to the experiment station. It is received and examined 

 with great cai'e and scored, and then a report is made back to the owner 

 of the creamery as to the character of that butter, and the owner of the 

 creameiy has an opportunity to compare it with previous reports from 

 his creamery, or with reports from other creameries. This is a practice 

 that I have known no other country in the world to follow. The result 

 of it is that the Danish people are absolutely forcing the producers of 

 butter in their country to make a class of butter that will supply the 

 demand that the Danish government wants to supply. The result is that 

 Danish butter shipped to England is more generally uniform in character, 

 and though criticisms are made, the people there regard them as a good 

 thing and in their interests rather than detrimental and objectionable 

 features. When I went into that butter room there was a large number 

 of tubs of butter, and they were being inspected by men who went over 

 and graded the butter, and, if I recollect correctly, each creameryman is 

 obliged to ship in at least four times a year, and these casks of butter 

 stand for official inspection. I think this system has certainly worked a 

 great deal towards the production of a uniform quality of goods, so that 

 the rest of the world might know what they could depend upon from the 

 Danish government. 



There are two classes of creameries in Denmark that are quite com- 

 mon. There are large cooperative creameries, and I visited one which 

 was in the process of construction, very well along towards Ijeing fin- 

 ished, that they told me when completed would be the largest creamery 

 probably in Europe. It was capitalized at $100,000 in American money. 

 Think of a commercial creamery being capitalized in a little country 

 like that at $100,000. They had large rooms for the curing of cheese; a 

 large number of centrifugals and gi-eat milk vats, and the whole plant was 

 made in the finest and most substantial manner. They had absolute con- 

 fidence that it would be a paying proposition. Right in the same town 

 with that large creamery we also visited a farm creamery, just like 

 going out on any dairy farm in Indiana, but here was a building that 

 had a nice tile floor, and a splendid equipment of modern dairy apparatus, 

 and the machinery run by power. There were the separators, and churns. 



