APPENDIX. 303 



GERMAN, DANISH, SWEDISH, AND NORWEGIAN 

 SYSTEMS. 



2. With one exception, the practical making of the 

 butter at the German, Danish, and Swedish dairies, 

 seemed to me quite perfect. 



The churning was done in the upright Holstein churn. 

 Directly the butter came, when it was still in small 

 grains like fine seed, slightly sticking together after the 

 manner of frog spawn, the churning was stopped, so 

 that the butter did not gather in lumps at all ; the top 

 of the churn was taken off, and the dasher taken out, 

 the buttermilk drawn off through a sieve to catch any 

 grains of butter, and the sides and top of the churn 

 washed with skim milk to collect the grains of butter 

 sticking to them. The butter was lifted out in a sieve, 

 still in fine grains (I put the point of my knife into the 

 churn, and took out some of the grains ; they were a 

 loose small heap of grains lightly touching each other 

 by their outer edges), a few rollings and tossings in the 

 sieve, and the butter was in a lump, the grains having 

 run together. It was thrown out on the table, thence 

 lifted with wooden trowels on the butter - working 

 machine, and a few turns of the roller over it, with one 

 or two more liftings by the trowels, and the work was 

 done. There was no washing at all. The buttermilk 

 was simply squeezed out by the machine. Some think 

 washing lessens the sweet freshness of butter. I doubt 

 it. In Ireland spring water is used. The reason 

 for this practice, of keeping the butter in fine grains, 

 so that the buttermilk can be got rid of with little 

 working, is that the less butter is worked the better 



