230 



Missouri Agricultural E< port. 



ery until after the fifth day, and milk from diseased cows is prohibited. 

 The creameries are compelled hy law, to pasteurize all skim milk by 

 heating to 180 degrees F. before it leaves the creamery, to prevent the 

 spread of tuberculosis through this medium. Penalties are imposed 

 for nonobservance of these rules, but the loyalty of the Danes to their 

 o^nl organization makes it rarely, if ever, necessary to inflict these 

 penalties. 



When the JDanes decided to make butter 

 for the English market, they, of course, 

 had a large amount of skim milk as a by- 

 product, and in looking for a way to get 

 the most money out 'of this, they soon dis- 

 covered that English bacon was selling at 

 a high price, and at once set about con- 

 verting their surplus skim milk into bacon 

 hogs, and exporting bacon to England with 

 the butter. 

 The creamery buildings are always sanitary and substantial, being 

 constiTicted of brick, with slate roofs and cement or tile floors. They 

 have a tidy appearance and are surrounded by a lawn kept neatly 

 trimmed and planted with trees, shrubs and flowers. 



The machinery used in the creameries is not as convenient or up-to- 

 date as ours. Of the 1,400 creameries in Denmark, only 300 have the 

 combined churn and worker — the 



A mother of Danish bacon. 



remaining 1,100 using the old up- 

 right Danish churn and table 

 worker. ]\lany of the butter makei"s 

 still use six or eight old fashioned 

 shot giui cans in which to develop 

 their starter. 



The secret of the Danish butter 

 makers' success lies largely in their 

 habit of thoroughness. They first 

 construct a sanitaiy building and 

 then keep it clean by daily scrub- 

 bing. This applies equally well to all the machinery and apparatus in 

 the creamery. In addition to this thvy have milk delivered to the 

 creamery in almost ideal condition. Another secret of the Danish butter- 

 makers' success is that they study their business thoroughly, becoming 

 very proficient, as they expect to remain at this occupation for their 

 life work. Because of this proficiency they tuni out a product of 



Dani.sh farmer's wagon delivering liacon 

 liogs at train. 



