CHAPTER XI. 



FOREIGN BUTTER-MAKING. 



The Royal Danish Agricultural Society. The Centrifugal Cream-Sepa- 

 rator. "New Sour." Ripening Cream. A Good Churn. The 

 Washing of Butter. Co-operative Dairies. Germany. Not to Touch 

 Butter with the Hands. "Margarine Men." 



IN a pamphlet recently issued by the Board of Agriculture, for 

 copies of which I am indebted to the courtesy of Major Cragie, 

 there is much valuable information supplied on the " Dairy 

 Farming of Denmark, Sweden, and Germany." I quote the 

 following paragraphs, which are within inverted commas : 



"The importance of fostering the dairy industry was first 

 recognised by the Royal Danish Agricultural Society, and the 

 encouragement offered by this society, subsequently seconded 

 by State aid, induced a number of eminent scientific men to 

 undertake a series of investigations with the object of deter- 

 mining rational principles for the various processes of dairying. 

 As a result of these inquiries the thermometer and scales were 

 adopted as indispensable appliances in properly managed estab- 

 lishments, and a reliable and detailed method of book-keeping 

 was gradually introduced. These useful innovations were fol- 

 lowed by the organisation of a systematic and thorough scheme 

 of practical instruction in dairy management. 



" Now, it is remarked, almost all Danish agriculturists, 

 whether the landed proprietor with his three hundred cows, or 

 the crofter (Huusmand) with his one or two, with like zeal 

 and with equal profit, comparatively speaking, take part in the 

 manufacture of butter. 



" This has been mainly brought about by the adaptation of 

 centrifugal power for obtaining the cream from the milk, intro- 

 duced into Danish dairies about ten years ago. At the present 



