DETAILS OF THE DAIRY INDUSTRY 205 



chemical conditions which bring about a rancid 

 flavour in butter, and make it unsuitable for the 

 table, are volatile, and driven off by the heat in 

 the process of baking. Butter which would not 

 be palatable on bread may, therefore, still be 

 quite suitable for the making of confectionery. 

 So it is that " confectioner's butter " is a well- 

 recognized article of commerce. But with the 

 improvements effected in the Danish system of 

 production there was no longer sufficient of the 

 " confectioner's " variety in the country to meet 

 the demands of the pastry-cooks. Consequently 

 the Danish traders, while sending their own pro- 

 duce to Great Britain, imported at first " con- 

 fectioner's butter" from the United States, 

 Galicia, the interior of Germany, and other 

 countries, a considerable trade growing up in 

 the article in question. But this trade is now 

 done exclusively with Russia, owing to the lower 

 freight, while a good deal of Russian butter of a 

 superior quality is used in Denmark as an ordi- 

 nary article of diet because it comes cheaper 

 than the Danish, which can be much more pro- 

 fitably exported to Great Britain. 



In addition to the substantial quantities of 

 Russian butter sent to Denmark for consumption 

 there, much also goes to Copenhagen to be 

 "graded' 1 by the Danish experts, and, if ap- 



