90 RURAL DENMARK 



of the kind has happened in the experience of the 

 company. It must be borne in mind, however, that 

 there are other establishments of this sort in Copen- 

 hagen, notably the great Danish Milk-supply Com- 

 pany, which most unfortunately I was not able to 

 visit, where I believe that pasteurisation is practised. 

 Mr. Busck informed me that these institutions distri- 

 bute milk at somewhat lower prices than does the 

 Copenhagen Milk-supply Company. 



I have now spoken of the ordinary milk. It 

 remains to add that what is known as the infant milk 

 is similarly treated, only more care is taken with it 

 in every way, and all the cows from which it comes 

 have undergone the test for tuberculosis. 



Let us pass on to the cream, for I will take the 

 various departments as I visited them. At a large, 

 tin-lined table twelve white-robed women (all the 

 employes were clothed in white) worked at bottling 

 cream which had been separated on the morning of 

 that day, say from twelve to fifteen hours previously. 

 This cream was fed from a tank in another room to 

 a machine with six discharging pipes. Out of these 

 pipes it poured into bottles that were handed to a 

 woman who equalised the quantity in each of them 

 in a way that was marvellous to behold. Then they 

 were corked by another woman with the aid of a 

 machine, and passed to a long table, where yet 

 other women tied the corks and threaded on to 

 every one of them a leaden seal. This seal is the 

 guarantee of the place of origin and quality. 



There are three grades of cream, known respec- 

 tively as No. i, No. 2, and " whipping" cream. 

 Each of these grades is dealt with at a separate 

 time in order that they may not get mixed. When 



