106 



water and then well rubbed inside with salt. Half an inch of salt is put 

 in the bottom, and the sides and bottom are lined with paraffin paper. 

 The butter is pressed into the barrel in lumps of 10 lb. to 12 lb. at a 

 time until it is slightly above the top. The surplus is cut off with a 

 sharp spoon, paraffin paper laid on, then a thin layer of salt, the lid put 

 on, and then the hoops are tightened up. At Valdemar Castle the 

 paraffin paper is soaked in brine for several hours, and thereafter in 

 saltpetre for half-an-hour. Each barrel is rolled about for some time 

 once a week, in order to prevent the brine settling too much in one part 

 of the butter. 



I think it is a good p'an to have the weight stamped on the milk 

 cans or on a brass plate soldered to the can, whereby the weighing of 

 the can every time is rendered unnecessary. 



The Danes use Professor Fjord's control apparatus in place of the 

 Badcock milk tester, which latter involves the use of chemicals, but 

 they are not needed with the Professor's method. The Milk Supply 

 Company is an exception to the rule. Without the drawing which ac- 

 companies the report it is impossible to sufficiently describe the control 

 apparatus, but when perfectly handled, it works with perfect accuracy. 



The butter and cheese making in a number of creameries is fully des- 

 cribed by the Professor. The creameries own all the cans and transport 

 waggons ; but the teams and drivers are hired and paid for at from 2^d. 

 to 3f d. per 100 lb. of milk carried according to the length of the route. 

 As the majority of the members own only from one to ten cows, this 

 is a great advantage for them. The sterilised skim milk or butter milk 

 is also delivered by the carrier in the evening. As the members gen- 

 erally milk three times a day the milk of noon and evening is kept at 

 home in cold water or ice water until next morning, when the carrier 

 fetches it. On receipt of the milk it is weighed, tested twice a week at 

 uncertain times, and payment is made in proportion to the percentage 

 of fat, ascertained by means of the aforesaid control apparatus. If any- 

 thing is found wrong with any sample a case of small bottles of this ap- 

 paratus is sent to the farm, and the milk of each cow is there sampled so 

 that the milk of any particular cow may be excluded. For skim milk or 

 butter-milk from three quarters of an ore to one ore per 100 lb is paid by 

 the farmers. (This is equal to ^d to Jd.) On top of the creamery roof is 

 sometimes kept a large reservoir, kept always full of cold water pumped 

 from a well, which makes it easier to have cold water in all parts of the 

 creamery. The manager generally receives a salary from which he 

 must pay his assistants, and he also gets paid from any surplus which 

 the butter may bring over the highest quotation on the exchange in 

 Copenhagen. By becoming thus financially interested he will try to 

 produce the finest quality possible. 



Professor Georgeson visited Mr. E. A. Quist, a noted bacteriologist, 

 who owns a creamery at Nonnebjerg, near Skanderborg, which he 

 equipped chiefly to afford him opportunities for testing his pure cul- 

 tures. He sterilises the milk as soon as received at a temperature of 

 167° Fah., and runs it at once through the separators. He would not 

 separate at a lower temperature than 95° Fah. At 167° Fah. there re- 

 mains of 1 per cent, of fat in the milk ; at 95° Fah. T ^ of 1 per 

 cent. ; at 77° Fah., of 1 per cent, of fat. At a higher degree of heat 

 than that required for their development is destructive to the bacteria,. 



