102 THE DAIRY OF THE FARM. 



Denmark, and the system is as follows : The cows are 

 milked very early in the morning, and the milk is 

 immediately cooled and passed through the separator ; hut 

 the cream is not churned on the same day. It is, 

 however, placed in vats where a small quantity of sour 

 material is added, in order that it may he sufficiently sour 

 for churning on the following morning, it having heen 

 proved heyond douht that hutter made from sour cream 

 not only keeps hetter, hut is produced in larger quantities. 

 The barrel and Holstein churns are in general use, and 

 churning is continued until the hutter comes in small 

 grains, when the hutter milk is run off, and the hutter 

 carefully washed in the churn with very cold water ; for 

 upon many of the farms ice is used for the purpose of 

 keeping everything cool. Where the butter-worker is not 

 used, though this, like the separator, is now becoming 

 popular, the butter is worked and made up by hand either 

 upon a small table or in a wooden trough. Here the dairy- 

 maid thoroughly manipulates it, and as each piece is 

 kneaded, it is laid aside and salt strewn upon the top, 

 when the remaining pieces as fast as they are finished are 

 placed upon it and salted in a similar manner. "When all 

 the butter has been worked, and the pile is complete, it is 

 cut down in slices, and these are again kneaded with the 

 hand in order to thoroughly amalgamate the salt with the 

 butter. In hot weather ice is used to keep it solid, but it 

 is quickly packed in kegs and sent to the exporter. 



A great deal of attention is paid by the Danish Govern- 

 ment to the proper instruction of young people destined 

 for agriculture ; and the majority of the best dairy farmers 

 who are sufficiently interested are provided with pupils 

 sent by the Professor of Agriculture, or obtained by them- 



