100 



contains in the Jutland Peninsula a very large quantity of poor heathy" 

 land. The kingdom is one-tenth the size of California, and less than 

 one twenty- sixth the size of South Australia, exclusive of the Northern 

 Territory. The number of square miles alienated in South Australia is 

 somewhat in excess of the total area of the Danish Kingdom. 



STATE AID AND PROGRESS MADE IN DAIRYING. 



Up to sixty or seventy years ago dairying had been neglected in. 

 Denmark, except upon a few of the larger farms, and the breed of 

 cattle was very poor. Farmers were best pleased with fattening a num- 

 ber of steers for the market ; but since then matters have improved, first 

 with the introduction of skilled dairy worn en from Holstein. But it has 

 been only since 1850 that smaller farmers began to take an interest in 

 the dairy, and the Agricultural Society provided practical instruction 

 for young women Professors T. R. Segelka, von Stoch, and Fjord be- 

 gan in 1874 to change the empirical methods, by pointing out the rea- 

 sons for the new practices to be followed, and showing how better re- 

 sults could be secured by the adoption of more exact methods. The ther- 

 mometer was used instead of the finger, the milk from each cow was re- 

 corded, the quantity of cream weighed, the food and labour placed to- 

 the debit of each cow, and set against the product yielded by her. The 

 separator, in 1878, began to supersede the system of straining the milk 

 into shallow pans or tubs as introduced from Holstein. Instead of cool- 

 ing the milk by water, ice was used in tubs or cemented basins in the 

 cellars, and the milk set in deep cylindrical cans sunk in them, but the 

 separator entirely did away with setting of the milk in cans on all of 

 the larger farms. 



For farmers who have no separator, I think the following account of 

 experiments conducted by Professor Fjord will be valuable, and induce 

 them to at least use as cold water as can be obtained : — He experimented 

 largely in order to ascertain the relative values of setting milk in cold 

 water and in ice water, the former ranging from 39° Fah. to 60° Fab. 

 He proved conclusively that the milk ought to be at once cooled to a 

 temperature as near to freezing as possible, and that the depth of milk 

 in a can had but little influence on the rapidity of the rise of the cream 

 if kept in a low temperature. From milk skimmed after standing ten 

 hours he obtained nearly 3| percent, more cream if cooled on ice to 35° 

 Fah. or 36 Q Fah. than if kept in still water at 39° Fah. to 40° Fah., and 

 more than 25 per cent, excess if the water was only 50° Fah. If skimmed 

 after thirty-four hours the loss was respectively 1*4 per cent, and 13*4 per 

 cent. Milk standing thirty-four hours gave in either case much more 

 butter than if the cream was taken after ten hours. r l he loss, if skimmed 

 after ten hours, was 5*7 ptr cent, when cooled with ice, and 9 per cent, 

 when cooled with water at 39° Fah. and 29'4 per cent, with water at 

 50° Fah. With regard to losses in butter, it may be remarked that 

 making sweet cream butter, is like losing 1 lb. of milk for each pound 

 v£ butter if compared with first souring the cream. 



The Danish dairies have not reached a high standard, and the aver- 

 age butter fat is under 3J per cent. On the islands the Angler breed of 

 Schleswig-Holstein cattle have been largely imported to blend with the 

 native "Ked Dairy" breed ; also some Shorthorns, Ayrshires, and Swiss 

 cows have been introduced. There is now a gradual development of the 

 milking qualities of this "Red Dairy" breed. While formerly the yearly 



