344 MISSOURI AGRICULTURAL REPORT. 



Lessons for the Buttermakers. — The factory operator sees many 

 things of interest in Europe. In dairy machinery I consider we are in 

 the lead, except in regard to pasteurizers. The Danish pasteurizer I 

 like better than any used in the United States. -One is also strongly im- 

 pressed there with the advantages of pasteurization. In Denmark and 

 North Germany it is practically universal for buttermaking. The use 

 of the pure culture is general in the same regions. Pasteurization and 

 pure culture starters, the good milk supply, traveling inspectors and 

 frequent scorings of butter are the factors that make Danish butter of 

 such a high and uniform grade that it has captured the English market. 

 The Danish buttermaker works under very favorable conditions. His 

 milk all comes from within a short distance, and is separated at the fac- 

 tory, and most farmers have enough so it is well cared for. Who could 

 not make good butter from such milk, with pasteurization and pure 

 culture starters? I am sure the American buttermakers could do equally 

 well under similar conditions, and I believe they are doing so now in 

 certain localities where the milk supply is large. 



Another impression is the difference in the creamery buildings put 

 up here and abroad. There, even the smaller are of brick, and have a 

 brick chimney. They look permanent in contrast to our wooden build- 

 ings, which look more like they were built as an experiment. 



Co-operation. — An entire evening might be spent in considering the 

 remarkable features of co-operation as found among Danish farmers. 

 Co-operative factories make almost all the butter, and have a central 

 committee that sells it in England without middlemen. Other societies 

 gather and market eggs, buy fertilizers, feeds and seeds, and in fact, all 

 the farmer needs. He escapes the meat trust by selling his hogs to the 

 co-operative bacon factories or slaughter houses, of which there are 

 thirty in Denmark. Similar organizations own most of the improved 

 breeding animals, and, as already mentioned, test the cows. In fact, 

 most of the business, both buying and selling, is done by co-operation. 



In closing, it may be noticed they are largely the same old lessons 

 which we learned, or should have learned, long ago. Retaining the fer- 

 tility of the land by keeping the dairy cow ; keeping down the cost of 

 production by careful, intelligent feeding and constant selection of the 

 individual cow ; maintaining the production of milk to a high level by 

 careful, kindly treatment and comfortable surroundings ; universal use 

 of pasteurization and pure cultures in factories; making of more and 

 better cheese. These are the strongest lessons learned by the writer, 

 who will teach and practice them more earnestly than ever before. 



