ON AGRICULTURE TO DENMARK 117 



to prevent the young pigs being overlain. A large number of the 

 employees are boarded on the premises, and we had the pleasure 

 of being shown through the comfortable sleeping apartments, 

 kitchen, dining-hall, recreation room, and bathroom. The Count 

 himself received the party in the most courteous manner, and per- 

 sonally conducted us through his steading, stock, etc., in which he 

 evidently takes great pride. He also showed us through his mansion 

 house, which dates from the fourteenth century, the private chapel, 

 and flower garden. Then mounting our brakes, we proceeded, on 

 the invitation of the Count, who accompanied us with a party of 

 friends in his own carriage, to inspect some of the small holdings 

 on his estate. 



The Count's estate, it may be mentioned, extends to .30,000 

 acres, let for the most part to 260 tenants, with holdings varying 

 from 50 to 100 acres, and 9 very large farms of from 300 to 600 

 acres each. There are also on the estate 300 cottars with houses 

 and pieces of land attached of from 1 to 2 acres in extent. Our 

 next place of call was at Count Weddell's private creamery, where 

 he sends the milk from his own herd, and also takes in and manu- 

 factures the milk of eleven of his larger tenants on the co-operative 

 principle. The smaller tenantry have a co-operative creamery of 

 their own. This is characteristic of many of the districts we 

 visited, the smaller class of tenants invariably preferring to have a 

 creamery of their own, and managed by themselves on co-opera- 

 tive principles. 



The Count's dairy factory was a model in every way, situated 

 in beautiful surroundings, and fitted up with all manner of modern 

 appliances, which were evidently kept in beautiful order ; the 

 various products were being manufactured under ideal conditions. 

 Butter is the principal product, but a considerable quantity of 

 cheese is made from skim milk not required by the farmers for 

 calf and pig feeding. Various kinds of cheese are made, some 

 from skim milk only, and others from half skim and half whole 

 milk, and others from full milk. These cheeses are all sold locally 

 at prices varying from 15 ore for the skim cheeses to 42 (ire for the 

 full milk cheese. All the cream, immediately on being separated, is 

 heated up to 85° centigrade = 185° Fahrenheit, and then cooled 

 down, and the skim milk going back to the farmer is treated in a 

 similar manner. Count Weddell is evidently a firm believer in 

 providing ample bathroom accommodation for his employees. 

 Here, as at the farm, we found a splendid bathroom, where hot 

 and cold baths and shower baths could be obtained. On leaving 

 the factory, the Count and party accompanied us for miles through 

 his beautiful estate, and had time permitted we would have had 

 the opportunity of seeing some of his larger farms as well as the 

 smaller, but our programme would not allow of longer delay. 

 The Count was most cordially thanked for all his kindness, and for 

 the pleasure he had afforded the party in showing them through 

 his beautiful estate, farms and factory. 



