SWITZERLAND. 315 



pare water, when after a few revolutions -of the churn the water and 

 buttermilk should again be drawn off, and this process continued three 

 or four times until the water comes out of the churn as clear as when it 

 was put in. This process of washing and cleansing not only takes out 

 the buttermilk entirely, but consolidates the butter, so that very little 

 working is necessary to make it pack properly. 



The butter is made up into small rolls of one pound and one-half pound 

 each, and is sold to dealers at from 30 to 35 cents per pound, and to the 

 consumer at about 45 cents per pound. 



>st of the Swiss butter is made from sweet cream, and salt is never 

 mixed with it unless specially so ordered. 



SWISS IMPORTS AND EXPORTS OF BUTTER. 



The following table will give an idea of the approximate amount of 

 butter (including other fats) imported into and exported from Switzer- 

 land during the five years of 1878 to 1882, inclusive : 



The Swiss butter when properly made is of a deep yellow color, fine 

 nutty flavor, and delicate sweet taste. The home demand is about 

 equal to the supply, and if any difference, hardly sufficient. 



CENTRIFUGAL BUTTER-MAKING IN SWITZERLAND. 



The new system of making butter by means of centrifugal force is 

 being introduced at AVyl, in my confmlar. district. The discovery is 

 German, and was first introduced at the International Dairy Show at 

 Hamburg, in 1877. 



The complete separation of the cream from the milk as taken fresh 

 from the cows occupies about 35 minutes-. The Centrifugal Butter 

 Company of Wyl claim that they can not only make better and cleaner 

 butter by centrifugal force, but that they can make 15 per cent, more 

 butter from the same amount of milk than the old mode of setting the 

 milk and churning in the usual way. This butter is sold in the market 

 at St. Gall, and gives general satisfaction. 



CHEESE-MAKING- IN SWITZERLAND. 



Cheese-making in Switzerland is a very old industry, but only during 

 this century has it developed so as to take a position of importance in 

 the world's markets. On the high mountains, during the summer seasons, 

 considerable attention has been paid to the manufactory of cheese by 

 the peasants for many years, but not until about 1830 were associations 

 formed for this purpose. From that period, then, one might say, Switz- 

 erland dates as a cheese-making country. 



The best-known kinds of cheese made in this country are as follows : 

 Emmenthaler, Gruyere, Spaleu, Saanen, Fromaggio della paglia (in 

 the Valmagia Tessiuo), Urseren, Bellelay, Vacherin, Schabzieger, Bat- 



