124 RURAL DENMARK 



Passing the boilers and the place where the cans 

 are cleansed by being inverted over steam-pipes, I 

 came to yet another department where the skim milk 

 is delivered into great tanks. Of this skim 90 per 

 cent, is returned to the farmers, who pay for it at the 

 rate of 1 ore (or half a farthing) per lb., the rest 

 being used in the manufacture of cheese. This I saw 

 in progress, the men working the cheese in the vats 

 with their hands. Some of the whey that exudes 

 from it is taken by the farmers, who pay for it at 

 the rate of 25 ore (3d.) per 100 lbs., and use it to 

 feed pigs. 



This whey, or a portion of it, is separated to 

 extract the last drops of butter-fat, which are churned 

 into a second-class butter. Sundry sorts of cheeses 

 are made, either from skim milk, or skim mixed 

 with whole milk, one kind called Norwegian cheese 

 being brown in colour. This is done up into 1 lb 

 packets covered with silver paper, and sells for 30 ore 

 (3 Jd.) per lb. retail. 



Another, called Swiss cheese, is a sort of imita- 

 tion Gruyere I think Ementhaler is its name and 

 each of these cheeses weighs 150 lbs. and is worth 

 100 kroner (^5, 10s. iod.). Then there are the 

 cheese stores, one of them hot, and another con- 

 taining 300,000 lbs. weight of old cheese. The con- 

 tents of these stores in 1909 totalled 1,500,000 lbs. 

 Danish. 



Also I visited a repairing-shop and another where 

 the milk-cans are mended. I understood that the 

 wage of the head man in this department is between 

 4000 and 5000 kroner (^221, 13s. 4d. to ,277) per 

 annum, with food, lodging, light, and fuel a high 

 salary for Denmark. Lastly, there were the labora- 



