3 8o 



Dairy Farming in Denmark. 



One of the cow-houses at Sonendal served for 112 

 cows, the heads of the cattle in each double row being four 

 feet apart. The house is forty-five feet wide, and each of 

 its eight sections is fifteen feet long and twelve feet high, 

 sufficing for fourteen cows, and giving each of them 580 cubic 

 feet of air space. There are seven doors in the stable, and 

 fifteen windows, all opening in part. The stable is quite in the 

 open. Floor, ceiling, and walls are whitewashed twice yearly. 

 Every two cows have one water trough, which automatically 

 fills, but never overflows. This is regarded as a safeguard 

 against tuberculosis, such as would not be procured by a 

 water supply common to the whole herd. The water is 

 from a pump well in the yard. The house is maintained 

 as far as practicable at [3 deg. C. (55 deg. F.). The 

 excretions, which are removed twice daily, fall into square- 

 cut stone trenches in the rear of each row of cattle, which 

 trenches form effective channels for the disposal of liquid filth. 

 The cows are in the stables from October 1st to April 30th, 

 never being out of doors during that time. ' Thirty pounds' 

 weight of roots is given to each cow daily. Milk can be sent 

 from cows fed as the farmer chooses, so long as the butter 

 derives no unpleasant taste therefrom. 



The Haslev co-operative dairy was visited as being typical 

 of an industry which is in operation to-day in different parts 

 of rural Denmark. It is a self-contained creamery on the co- 

 operative system, and complete down to its telephone and its 

 own electric plant. The water supply is from a well sunk 

 62 ft. into the chalk. No ice is used, cooling being effected 

 by cold water only. The engine is of six horse-power, and 

 the boiler of fourteen horse-power. 



The milk from 1,200 cows is dealt with daily. All the milk 

 on receipt passes through a strainer fixed over the weighing" 

 machine, and also through a centrifugal separator, each 

 separator dealing with 3,600 lbs. of milk per hour. The 

 milk is then warmed to 40 deg. C. (104 deg. F.j, the cream 

 and the skimmed milk running by separate channels to 

 different pasteurising plant, each being- pasteurised at 

 90 deg. C. (194 deg. F.), the cream thereafter being cooled 

 down to 10-12 deg. C. (50-54 deg. F.) by means of a cold 



