104 THE DAIRY OF THE FARM. 



exceptionally cool milk room is required in addition to the 

 water. Ice is generally preserved in Denmark, either in 

 barns or square yards, with four brick walls, and if well 

 buried in sawdust and examined weekly so that crevices 

 may be filled up by treading the sawdust in, little difficulty 

 is found in keeping it until the end of the summer, and 

 frequently indeed until a second summer. 



In Sweden and Norway the system of butter making is 

 very similar, the best dairies being in the south of Sweden, 

 in which part we have seen the work conducted. There is 

 very little difference between the Danish and Swedish 

 systems, and at the present time it is the aim of both 

 Swedes and Norwegians to carry out the Danish system in 

 its entirety, and to obtain Danish prices. The cream 

 separator is now being largely used in these countries, and 

 almost every improved appliance is being adopted. The 

 Swedish system of setting is found everywhere ; but the 

 cattle are by no means so good as those in Denmark. The 

 only cheese worthy of the name which is made in .these 

 countries and which is special to them, is the " Myseost/' 

 which is made from whey, and largely composed of the 

 sugar of milk, as most people can tell by the peculiar 

 grittiness felt in eating it. Its colour is generally green, 

 and although sweet, its flavour is by no means agreeable, 

 and a taste for it has to be acquired before it can be 

 enjoyed. The whey is boiled upon the fire until almost 

 three parts have evaporated, it being continually stirred 

 the while. During the process the top or cream of the 

 whey which had previously been skimmed off, is added, 

 and when a scum or foam appears upon the surface this 

 process ceases. As may be supposed after so much 

 evaporation of water, the residuum has become a sticky 



