Dairy Suggestions from Europe. 



213 



gong sounds, the market opens, and the scene is a busy one. In about 

 two hours we saAv 60,000 cheese change hands. After being sold the 

 cheese were removed on carriers, each borne by two men, to the official 

 weigh house, where they are weighed and then packed into boats on the 

 canal near by and taken to the different cities, or stored in large curing 

 houses close by. 



In the province of Friesland most of the butter and cheese is made 

 in factories, practically all of which are co-operative. There are 70 co- 

 operative factories that receive on the average 25,000 pounds of milk 

 per day. The average price paid the farmer last year at these factories 

 was 4% Dutch cents per lieter, or practically one dollar per 100 pounds, 

 of milk. The butter sold on the average at 25 cents per pound and the 

 cheese at 10 to 12 cents. 



JJelivering milk to co-operative creamery and cheese factory, Leeuwarden, Holland. 

 This factory received milk from 2,000 cows. About one-third is delivered by boat 

 on the canal and two-thirds by wagon. 



]\Iost of the butter exported from Friesland goes to England. It is 

 put in wooden casks resembling a small barrel. Each cask of butter is 

 numbered so it can be traced back to the creamery and to the churning 

 from which it was made. The butter must contain less than 16 per cent, 

 of water or the manufacturer is fined. 



We visited a ccnbined creamery and cheese factory near Leeu- 

 warden that cost $50,000. This fine brick structure, with its slate roof, 

 tile floors, Avhitewashed walls and ceiling, and everything built in the 



