130 THE DAIRY OF THE FARM. 



either France or Denmark ; but scientific dairying is equal 

 to that of either country, for perhaps German scientists in 

 this department have no superior in Europe. As in 

 Denmark, it is the custom in the factories to manufacture 

 butter which is sent out in little round pots with covers, 

 and which hold a kilogramme (a little over 2 Ibs.) ; these 

 being usually salted, when they will keep for a length 

 of time. The butter is invariably made from cream which 

 has been soured whether it has been separated by the 

 centrifugal machine or raised in the Swartz vat; and it 

 is almost invariably churned in a vertical churn known in 

 this country as the Holstein. As a general rule, the 

 farmers who conduct their own dairies, churn until the 

 butter has become solid, when they fail to thoroughly 

 cleanse it, and often salt it too highly. The Germans, 

 however, like a well developed flavour, and scarcely realize 

 that they are behind neighbouring nations in dairy 

 management. In all the factories a proper system is 

 conducted, the milk heated and cooled after its arrival, 

 skimmed by the Danish, Laval, Lefeldt, or Fesca machines ; 

 and the skim and butter-milks largely used in the manu- 

 facture of cheese. All factories sell cream neat in two 

 qualities, as is sometimes done in London ; and they also 

 sell skim-milk and butter- milk to the poor, their vans 

 being seen in every large city, with the taps of the cream, 

 and new skim, and butter-milk, outside, with the prices of 

 the day painted over each. The Germans also use their 

 butter-milk for their horses, for which it is a valuable food, 

 and pays much better than giving . it to pigs. Pigs, 

 however, are largely kept for the purpose of consuming the 

 whey and such milk as cannot otherwise be disposed of. 

 There is perhaps more care taken to prepare foods for the 



