19a° 
with the surface of the milk. The cream rises in course of ten or twelve hours. It is 
churned sweet, and at a temperature, when beginning, of 58° to 62° Fahrenheit. This, 
in brief, is the ice- -setting system; and its merits appear to be in the saving of time 
and in the maintaining the mastery over the cream in all temperatures. 
In this connection, possibly a few additional facts as to Swedish butter-making will 
be of interest. 
It is usual, at the factories, to add before churning some drops of a coloring-fluid, but 
of course , the butter is in reality the worse for it; and I am sure that for ‘family use 
here the ‘preference is given to private dairy butter which has no artificial coloring. 
The churns in general “use are barrel- -shaped, placed vertically. In the factories the 
cburns are of different sizes, say from thirty to one hundred gallons capacity, with a 
cylinder dasher, which has two vertical wings, and is moved “by steam at the rate of 
about one hundred revolutions per minute. The butter is obtained on an average in 
about 45 minutes. It is worked by a machine which is an American invention, with, 
as is claimed, some Danish improvement. The mechanical working of butter is the 
only new feature which has been introduced into Swedish butter- making since the 
publication of Mr. Juhlin Dannfelt’s above-mentioned article, About 5 per cent. of 
salt is used for a distant market. The butter is packed in water-tight beech casks 
holding about one hundred pounds each. The practice now is not to use brine in pre- 
paring “them, but merely to let them stand full of cold water twenty-four hours before 
receiving the butter. They are all new when used, and cost here at the rate of forty 
cents, gold, each. 
Butter can be shipped from Stockholm to London, via Hull, in as short a period as 
four days, but actually it takes eight days and sometimes longer, because the steamers 
which take it from Gothenburg direct are generally four days at the London dock be- 
fore the butter is delivered. The circular of Thomas Nesbett & Co., of London, under 
date of the 3d instant, quotes American and Swedish butter at wholesale as follows: 
American fine, 26 cents (gold) to 27 cents per pound; Swedish extra, 33 cents to 34 
cents per pound; and Swedish fine 30 cents to 32 cents per pound. There were no 
. quotations of American extra. 
The favorite stock of cows in Sweden is short-horns crossed with Ayreshire. But 
short-horns mixed with common stock are more frequently to be met with. There is 
also some Holland stock. In the best-managed dairies the yield of milk per cow will 
average about 700 gallons a season. It has been fourd that 2.65 gallons of milk yield 
46 gallon of cream, which last yields one pound of butter. Also, that in the ice 
eee of setting milk eighty-five pounds of ice are required for one hundred pounds 
of milk. 
In 1874 Sweden exported 71,295 centner (of 94 pounds to a centner) of butter, of the 
value of 6,416,550 kronor—one kronor being equal to 26.80 cents in gold. This, taking 
the number of cows in Sweden at 1,340,000, was at the rate of five pounds per cow. 
As a proof of the increasing interest in the dairy industry in Sweden, I would men- 
tion that two original works on that subject in Swedish have been published this pres- 
ent year. One, of which four thousand copies of the first edition were printed, is en- 
titled, ‘Nagra ord rérande Ladugards-och Mjélk-hushallning,” (Some words on farm- 
yard and milk economy.) It is by Mr. P. Von Moller, a wealthy and cultivated land- . © 
holder and member of the first chamber of the Rigsdag, and is considered a very ex- 
cellent work. The other is by Professor Alfred Nathorst and entitled, ‘‘ How should 
the dairy be managed to be, under our circumstances, the most paying?” This is, 
also, a good work. 
It has been a saying among the Swedish peasantry that stock-raising and the dairy 
are necessary evils. In old times, however, these industries were rather extensively 
developed. Olaus* Magnus, a Swedish historian, who wrote in the beginning of the 
sixteenth century, mentions in his work that ‘cheeses were made in Sweden and ex- 
ported, so large that two strong men could carry one of them only a short distance. 
He states, too, that they were made at “village dairies ”—embryo factories—of milk 
brought in by. the neighboring farmers’ wives. An old and rare illustrated edition of 
his history i in Latin contains a picture of two robust men in the act of carrying one of 
those cheeses. 
GRAIN-RAISENG IN SPAIN.—Don Perruelas, a member of the Spanish 
Cortes, in a late publication, shows that while Spain is the second among 
European countries in the proportion of farm-lands devoted to cereal 
culture, her actual product ranks only as the sixth. Great Britain 
averages 273 bushels per acre, Netherlands 254, Belgium 203, Norway 
122, and Spain 113. Spain should at least excel Norway with her in- 
hospitable climate and brief season of germination.” The Spanish states- 
man attributes this remarkable result to the stolid listlessness of his 
countrymen. As long as an exhaustive system of culture will eke out 
