ON AGRICULTURE TO DENMARK 



81 



charge of the engines can reguUxte the teniperature of all the 

 various rooms in the building. 



In the actual manipulation of the butter here, as at other 

 creameries visited, there Avas nothing in advance of what can be 

 seen at well-managed Scotch dairies. Indeed, in some respects, 

 the best Scotch makers are ahead of the Danes ; as, for example, 

 in the matter of securing a nice grain, and the more perfect 



BUTTKK-MAKIJSG : XKlfULlUM DAIKY, MEAK HASLEV 



elimination of the moisture from the butter whilst on the butter- 

 worker; but, as was explained to us, 16 per cent, of moisture is 

 our standard in Britain, and they like to keep as near that as pos- 

 sible. There seemed also room for improvement in the nuitter of 

 handling the butter, and surprise was expressed at finding it being 

 worked to such an extent by the human hand, instead of the more 

 modern and up-to-date plan of using wooden hands. It must be 

 conceded, however, that everywhere the butter was well flavoured, 

 though often much over-worked, and containing probably 4 per 

 cent, more moisture than our best Scotch butters. Whence, then, 

 the secret of Danish supremacy in the butter market and of its 

 never-failing uniformity ? In the first place, this is to be attributed 



