350 Report on the Agriculture of Denmark, icith a Note on 
in 1863, and has a subscribed capital of about 25,000Z. Its chief 
business is to manufacture first-class butter, and pack it in tins for 
exportation. Most of this "tinned" or "preserved" butter comes 
to England for re-exportation to Brazil, India, and other tropical 
countries, for which purpose it fetches the high price just named. 
The premises, machinery, and organisation of the Company 
enable it to tin and turn out about 10 tons of butter per diem, 
therefore it may be of interest to English dairy-farmers to learn 
the precise manner in which this result is arrived at. 
The Company has contracts with a large number of dairy- 
farmers in Denmark and the south of Sweden, probably with 
not less than 150 in the Danish monarchy alone, to the effect 
that they agree to deliver practically the Avhole of their butter 
to the Company at stated times ; the butter to be made and 
packed according to the regulations laid down by the said Com- 
pany. The chief features of the regulations are that the butter 
must be made from sweet cream, the whole of the buttermilk must 
not be expressed, and the butter must be packed in kegs properly 
prepared with a certain amount of salt upon the textile lining. 
Mr. Consul-General Westenholz has kindly favoured me with 
the following note on this establishment, and the process of 
butter-making, which it has recently prescribed : — 
Mr. Busck, jiin., who labours most indffatigably in what he has made his 
speciaUty, hired about three j'ears ago from me premises on a farm " Kauin- 
gaardeu," on my estate of Dronninggaard, 12 miles from Copenhagen, and 
bought the milk produced on my home-farm by an average of 150 milking- 
cows, and established a school for teaching dairy-women, as well as for experi- 
ments with regard to obtaining the very finest produce. 
According to the system to wliich Mr. Busck has come, and which is now 
prescribed by the Company lor all first-class "packing-butter," the milk, set 
in small deep round cans (Fig. 7, p. 347), is placed in the tanks, which arc 
then filled with ice (broken to jjicces not much larger than walnuts) and cold 
water, the temperature of the milk being thus at once reduced to the lowest 
possible degree, say 40-45° Fahrenheit. After twelve hours the milk is 
skimmed and the cream immediately churned. When found inconvenient 
to churn twice a day, the cream, skimmed in the evening, is put in siimilar tin 
cans in ice and water, and thus kept till morning, when churned along with 
the morning cream. Cream from milk that has stood longer than twelve hours 
is on no consideration allowed to be used for fir.st-class "packing-butter." 
This system, of course, cannot be carried out without ice, as no Stream of 
water could reduce the temperature of the milk so speedily and so much as the 
ice, so as to bring all the cream in the top in the prescribed twelve hours. 
On this new system, "ice, twelve hours' skimming and sweet-cream churn- 
ing," one may reckon, on an average, 30 lbs. of milk to yield I lb. of first-class 
I)acking-bulter, the present value ot which is Is. Q^d., and say about 2:! lbs. of 
cheese, worth at least Is., total 2.s. (i jjrf. ; while on the plan of skimming after 
twenty-four or thirty-six hours without ice, one cannot calculate on more cream, 
while the value of the pound of butter is at present not above Is. 4d, and the 
common skim-milk cheese from the stale milk only 7c/. to 8(Z., showing 20 per 
cent, in lavour of the new system, which, of course, entails the expense of storing 
and preserving ice, but, on the other hand, in many respects .-aves labour, and 
gives a certainty of a uniform and superior quality, both of butter and cheese. 
