the Farming of the Duchies of Schleswig and Holstein. 351 
The following are the essential features ol the process of 
butter-making, which is, 1 believe, gencrallj adopted in the 
country : * — 
" In order to get the best-quality butter, the cream mu.st be churned sweet, 
immediately after the millc has been skimmed. Nevertheless, in order to 
obtain the maximum quantity of butter, the milk should be allowed to set 
thirty-six hours, and should be skimmed every twelve hours ; therefore in the 
summer this double result can only be obtained in dairies where the milk- 
hoTises are well supplied with cold water. In other cases the cream must be 
churned sour in the ordinary manner. Even then, it should not be allowed 
to sour more than possible, but should be churned quickly, while the souring- 
process is in its earlier stages. 
" Butter should be made daily, as. far as possible. 
" The addition of newly milked milk to the cream ought to be avoided in 
summer, so far as this is not indispensable to daily butter-making. 
" The simple Holstein churn is used; it is provided with a dash-board, 
which consists only of a narrow frame without central ledges. The cream ought 
not to occujiy the churn to a greater height than from 3 to 6 inches, according 
to the size of the churn, below the uppermost cross-piece of the dash-board. 
" If the cream is too cold when the churning commences it should be raised 
to the proper temperature (54j° to 59° Fahr.) by placing it in a vessel made of 
tin or tinned copper, which has been placed in a tub filled with water warmed 
to a temperature of 100° to 120° Fahr. If the cream is too warm, it must be 
cooled in a similar manner by placing the vessels which contain it in spring- 
or ice- water. 
" Churning should not occupy more than from 30 to 40 minutes. In « 
churn having_^a capacity of 60 gallons, the spindle should make about 120 
revolutions in a minute, and in a small churn it may make as many as 200. 
During the churning the temperature should not increase more than 43° Fahr. : 
and by ascertaining this by actual test, one is enabled to determine either 
that the velocity of the spindle must be reduced, or that the cream must be 
brought to a lower temperature before the commencement of the churning. 
Only in the most urgent cases ought cooled skim-milk to be used for reducing 
the temperature of the cream, and under no ci-cumstances whatever should 
water be mixed with it. 
" After the butter has been weighed, salt is added, at the rate of 5 oz. per lb. 
The addition of the salt is managed by sprinkling a certain quantity upon the 
upper surface of each piece before the next is placed upon it. 
" The butter is then left in lumps (not beaten into smooth pieces), in a 
well-ventilated, airy place, from two to five hours, according to the time of 
year, until it has become firm. The further working of the butter is then < 
finished, generally by passing it eight or ten times imder the roller of the 
circular butter-machine, or in smaller dairies under the similar roller of the 
straight butler-table (Fig. 10), which costs about lis. ScZ.f After each passage 
under the roller the butter should be made up again and re-pressed. When 
the butter-milk is in this manner sufficiently pressed out, a bright milky-white 
brine appears. The butter is then immediately packed being thoroughly 
well pressed into the cask with the fist." 
As an example of a daii j-farm of the best class, I will take 
one of the properties of Mr. Tesdorpf, in the Island of Falster. 
* I am indebted for this statement to the work by Messrs. Petersen, Boysen 
and Fleisehman, which contains a German translation from the original Danish 
of Mr. Hans Broge, to whom I must also acknowledge my personal obligations 
for much practical information given me duriug my stay at Aai huus. 
t This price is thus given by Mr. Hans Broge, but 1 believe that it is too low 
for the present day. 
