61 



My attention was called to a very simple device in the construc- 

 tion of the delivery cans which ensures at least a fair distribution 

 of the milk. The cans are long, consequently, if left standing, the 

 cream rises to the top and those v\ho are served from the tap 

 near the bottom would receive almost skim milk; to obviate this, 

 the pipe to which the tap is attached is perforated and reaches to 

 the top so that in a sample drawn, the milk flows through the holes 

 in the tube from the whole of the side of the can from top to 

 bottom. 



The following day we visited another large Milk Pasteurizing 

 Company in Copenhagen under the guidance of Prof. Bang's 

 assistant, the details of which though different in some particulars 

 resemble the above described one. I cannot, however, close this 

 report on dairying in Denmark without referring to an admirable 

 institution which Prof. Bang showed us. It may be called a Per- 

 manent Butter and Cheese Exhibition. It is held in a large 

 special building built and endowed by a wealthy citizen whp took 

 an active interest in promoting the dairy interests of his native 

 country. 



It contains laboratories and a museum of dairy utensils. The 

 officers are experts in all matters connected with butter and cheese- 

 making. Weekly exhibitions are held of samples of butter and 

 cheese sent in by farmers on receipt of a circular requesting them 

 to do so, so that the samples are not selected, but are an average 

 of what they produce. Three different sets of judges examine 

 them and give them awards of merit independently. These judg- 

 ments are then considered by the committee of experts, and prizes 

 are awarded. The names of the successful competitors are pub- 

 lished and their butter or cheese receives the official approval of 

 this college of dairying which helps them greatly in finding a 

 market. 



The unsuccessful exhibitors receive a report explaining the de- 

 fects of their products and giving them directions how to prevent 

 them and rectify errors and as a result they may be prize winner's 

 at a subsequent exhibition. This butter is all made from sterilized 

 milk, the cream is raised to 85 C, without in any way injuring it 

 for butter-making or altering its taste. After the competition the 

 butter is sold by the college and returns made to the maker. 



