362 



THE COMPLETE GRAZIER. 



BOOK II. 



found in England for Danish butter. In a paper on " Dairying in 

 Denmark," which was published in the Journal of the Royal Agricultural 

 Society (vol. xix., second series, 1883), Mr. H. M. Jenkins described 

 the widely different details of the process of manufacture in the cases 

 of fresh butter and keeping butter respectively. The former he terms 

 a wet process, the latter a dry one. To make the best fresh butter 

 hard pressing seems unnecessary, but to make the best keeping butter 

 it is deemed to be essential. Whether, however, intended for immediate 

 or for future consumption, butter is nearly always made in Denmark from 



Fig. 73. Two Laval Separators with Milk-Warmer in Action. 



cream which has been taken from sweet milk, but which has afterwards 

 been artificially soured. 



Within recent years cheese- and butter-factories have multiplied in 

 number pretty quickly in England, Scotland, and Ireland. When the 

 factory system was first introduced, the chief reason why it did not 

 spread rapidly was the expanding milk-trade of the day; now, 

 however, the milk-trade is the chief reason why it is adopted, 

 because the two are found to work well together. The factory is the 

 receiving-house ; and whatever milk there is, beyond the requirement 

 of the trade for the day, is made into cheese, or butter, without loss or 

 inconvenience. In 1870, the late Lord Vernon offered to put up a 



