98 



[Enclosure.] 

 Mr. A. Van Winkle to Capt. L. I). Bakar. 



219 & 221 Market St., Newark, N.J., 



19th March, 1896. 



Dear Sir, 



Agreeably to promise, I send you the name of the town in Egypt 

 noted for Mandarins, the following from page 227 of Baedeker's Lower 



Egypt : ~ 



" Benha, 10 1 miles from Alexandria and f hours from Cairo. The 

 red oranges and the Yusuf Efendi Mandarins of Benha are much 

 esteemed at Cairo, and excellent grapes are also produced here." 



The Mandarins are certainly the finest I have ever eaten, although 

 not as large as I saw growing wild as high up as Newcastle. There is 

 a growing demand for this fruit here. 



I find your Limes are cheaper and contain more juice than any I 

 have seen in my travels. Has it occurred to you to make this into Ci- 

 tric A cid, or to neutralize with lime and export as Citrate of Lime ? 

 Twenty gallons of lemon juice yields lOlbs. of crystals of Citric Acid. 

 Limes more than this. Price of Citric Acid here is 37 cts. per lb. 



Yours truly, 



A. Van Winkle. 



THE DAIRY INDUSTRY IN DENMARK. 



By F. E. H. W. Krichauff, Cor. Mem. R. H. S. 

 Chairman of the Agricultural Bureau of South Australia. 



{Reprinted from Agricultural Gazette of New South Wales.) 



After considerable delay, I have at length secured a copy of the full 

 report, in 133 pages, by Professor C. C. Oeorgeson, of Manhattan Col- 

 lege, Kansas, U. S. A., upon "The Dairy Industry in Denmark," which 

 I have endeavoured to condense into the following pages. Since the 

 publication of the Professor's report the progress of dairying in the 

 United States has been most remarkable. 



Whilst giving the fullest credit to Mr. David Wilson, of Victoria, 

 Reynolds & Co , of New Zealand, A. W. Sanford, of South Australia, 

 and many managers of dairies in Australasia, and others, for improve- 

 ments in our system of dairying, we can all agree with Professor George- 

 son that the Danes are ahead of the rest of the world as regards butter- 

 making. He says that the leading secret of the uniformly good quality 

 of their butter is that "pure cultures of cream ferments" are in common 

 use in all good dairies exporting butter, It always has the same bright 

 straw colour, the same degree of saltness, and it varies but very slightly 

 in flavour, aroma, and texture ; and this uniformity in quality gives 

 both dealer and consumer confidence. Most of the exported butter is 

 made in co-operative dairies, of which there were more than 1,000 (now 

 probably nearer 1 ,500), besides about 400 owned by private individuals 

 who purchase milk from smaller farmers. The first of these co-operative 

 dairies was started in 1882- probably the first in existenoe. 



