about 15 million kg., 33,069,330 i^ounds; in 1885-89 fully 

 25 million kg., 55,115,550 pounds; in 1900-04 fully 85 million 

 kg., 187,392,870 pounds; -1905 made it 93 million kg., 

 205,029,846 pounds; 1906 it was 92 million kg., 202,825,224 

 pounds; 1907 it was 100 million kg., 220,462,200 pounds; in 

 1908 and 1909 it topped with 102 million kg., 224,871,444 

 pounds; in 1910 it fell to 91 million kg., 200,620,602 pounds; 

 and in 1911 it was 92 million kg., 202,825,224 pounds. 



This drop in the butter export during the last years is 

 due to the great increase in the export of milk and cream. 

 This amounted, in 1910, to 23.7 million kg., 52,249,541 

 pounds, and in 1911 to 30.45 million kg., 67,130,740 pounds, 

 valued in 1910 at 11 million kr., $2,948,000, and in 1911 

 at about 15 million kr., $4,020,000. In 1909 the export 

 of milk and cream was rather insignificant. 



Of the exported butter, however, a part is foreign, which 

 fs re-exported, and this amounts to about 12 million kg., 

 26,455,464 pounds, while the total import was 15 to 16 

 million kg., 33,069,330 to 35,273,952 pounds. It should 

 be noted that all foreign butter must be so marked whether 

 consumed or exported. 



The cheese import is, as a rule, about 0.75 million kg., 

 1,653,466 pounds, generally a little less, while the export 

 is only about 0.2 million kg., 440,924 pounds, and thus of 

 no consequence. 



There is a law ordaining that all butter made for export 

 must be made from pasteurized cream (at least 80° C), and 

 it must not contain more than 16 per cent, moisture, nor 

 contain any other preservative than salt. The butter is 

 exported in firkins (1 hundredweight net), with two "Lur" 

 branded staves and the registered number of the creamery. 

 The police and the margarine inspectors control the 

 pasteurization, and the experiment laboratory analyzes 

 the samples sent in by them. 



In order to shortly designate the factors which have 

 caused this strong growth of our dairy industry, we must 

 first mention Segelcke (1836-97), and Fjord (1825-91) 

 whose pioneer work as director of the experiment labora- 

 tory has been of inestimable value; next, the co-operative 



