54 Journal of Agriculture. [8 Jan., 1907. 



Under sucli ideal surroundings it is not to be wondered that one of 

 the finest factories in the world stands. The milk supplied per annum 

 is about 37,000,000 lbs., and is evenly distributed over the year. This 

 factory claims to be the biggest of its kind in the world. Almost every 

 day people from foreign parts visit it. There are two creameries connected 

 with it. 



The milk waggons are supplied bv the factory, and are built in tiers, 

 so that three rowis of cans can be placed one upon the other. These 

 waggons are lent out to the farmers, who have a mutual agreement amongst 

 themselves regarding each one's time of carting the milk to the factory. 

 One man, for instance, may send 50 gallons per day, whilst his neighbour 

 onlv 25 gallons, therefore the man who sends the large amount has to 

 go twice for the other man's once. This is a good system where the 

 dairies are small and the roads good. The roads in Denmark are excellent, 

 and therefore easv for transit. The method of working is much the same 

 as in anv of our good Australian factories. In some things, however, 

 the Dane is ahead. 



The milk is taken from the waggons, weighed, sampled, and emptied 

 into tanks. The empty cans are placed mouth downward on an aiutomatic 

 carrier, which conveys them to the wash-room. Whils*; on this the cans 

 drip, the drippings amounting from 15 toi 20 gallons per day, thus bearing 

 out the statement that the Dane does not waste. The cans are well washed 

 and steamed before being returned to the platform. 



From the large receiving tanks the milk passes into the pasteurizers, 

 when it is heated to 190 Fahr. By an ingenious arrangement the heated 

 milk is cooled down to about 130 Fahr. bv the cold milk which is entering, 

 and at this temperature it is separated. The cream is cooled over a 

 circular cooler to the desired temperature for ripening. Brine is used 

 for the cooling. The skim milk that is to be sent back to the farmers 

 is again heated to 190 Fahr., and cooled down to 39.2 Falir. ; it is then 

 weighed automatically into the cans, which are then placed in the waggons. 

 When skim> milk is required for cheese-making the new milk is not pas- 

 teurized previous to separation, but only raised To a suitable temperature 

 for skimming. The cream is then pasteurized at 194 degrees Fahr., cooled 

 in the usual way, and run into large tanks in a special room. Here the 

 pure culture starter is added, and ripening allowed to proceed. There 

 are six large churns, each making about 400 lbs. butter. An hour is 

 allowed for the churning process. The butter-milk is run off through pipes 

 into a large tank, and from thence forwarded to customers, or to the 

 cheese-making room when it is used largely. After the butter-milk is drawn 

 the butter is given two washings, and is placed on the worker, which is 

 of stone, and salt added. After a slight working the butter is placed in 

 large wooden tubs containing cold water ; whilst here the salt dissolves 

 and the butter firms up. After a short interval the working is completed, 

 the turning of the butter being entirely done with the bare hands. The 

 finished product is then placed firmlv into casks, which are lined with 

 parchment paper or muslin. No preservative other than salt is allowed 

 to be used. Most of the work is done bv women, superintended bv a 

 master. There are several cool rooms, in which the butter is placed im- 

 mediately after packing. The butter is sent to England three times per 

 week, via Esberg, which is the quickest route, thus arriving on the British 

 market in a verv fresh condition. About 30,000 lbs. butter are made every 



{To he continued.) 



