STATE DAIRY ASSOCIATION. 607 



days before being scored. This is about the length of time it would take 

 to deliver the butter in England, so if any defects show up in the 

 butter sent to England the same defects would show up in the butter 

 retained at the experiment station at Copenhagen, as they endeavor to 

 keep the temperature of the room where the butter is kept about the same 

 as it would be on the road to JiUgland. 



The butter is scored by number so that one exhibitor does not know 

 another exhibitor's score. The basis of scoring is a total of fifteen for 

 perfection, instead of 100, as we have it. The highest scoring butter 

 scored twelve. Three of their government experts did the scoring, each 

 one scored in a separate part of the room, then they changed sections, and 

 kept on that way until each one had l)een over the entire lot. Then the 

 manager found tlie score liy taking tlie average of the three. The butter 

 that scored the highest had a rich, mild, creamy flavor. The creamerymen 

 are paid the same price for their butter that is exhibited that they get 

 for the rest of the make that is sent to England. The experiment station 

 meets the expense wliicli, of course, is refunded by the government 

 later on. 



The export for this little country has run as high as 170,000,000 pounds 

 of butter in a year. They have 1,200 creameries and 300 dairies. Some 

 of the dairies keep as much as 200 or 300 cows each. The cows kept in 

 Denmark are mostly of tlie Danish type and give a very large flow of 

 milk which is of rather poor quality. Four pounds butter to the hundred 

 is counted a good yield in Denmark. The Danes do not waste much feed. 

 They tether out their cows in most cases. In one sense of the word! they 

 do not advocate balanced ratidus for feeding. The late I'rofessor Sii'gleke 

 explained this l>y saying tliat all farmers did not understand chemistry 

 and the technical terms were somewhat misleading. They used the term 

 "feed units." For instance, a certain numlier of pounds of clover hay will 

 equal one unit. At tlie experinu'ut station they endeavor to find out how 

 much turnips or roots it will take to equal a unit or a certain amount of 

 clover hay, or, in other words, they endeavor to inform a patron hoAV many 

 units of hay or of roots he should feed per cow. They try to make every- 

 thing very practical. This same rule I might say applies to butter making. 

 The Danisli butter maker is not as skilled on the scientific side as the 

 American maker. He works more by rule. Everything pertaining to his 

 Imsincss, however, gets his undiviiled attention. Of the men who have 

 placed the Danish system on its high pedestal, 1 lielieve the late Pro- 

 fessor Siegleke stands foremost. lie was the first to place the dairy 

 liusiness on a scientific basis, and may be styled the founder of the pres- 

 ent Danish system. 



Following him we have Professor Storch, who has a worldwide repu- 

 tation as a scientist. He was the first to apply pure cultures to cream 

 ripening, which is now almost universally used by all the leading dairy 

 countries of the world. 



39-Boardof A. 



