The International Dairy Exhibition at Hamburg, 1877. 451 
curd is obtained with the butter, and as curd is the ingredient 
which contributes most to spoil the taste of butter after it has 
been kept some time, Mr. Swartz's discovery was of incalculable 
benefit to those who produced butter for export, in countries 
where ice is easily obtained. This system, repeatedly quoted 
in the catalogue of the exhibition as " Swartz's Verfahren," is 
now extensively practised throughout the north of Europe, and 
has been the direct cause of the great improvement in the quality 
of much, if not most, of the butter which is sent to Hamburg 
and to England from Sweden, Finland, Denmark, and North 
Germany. The enthusiastic reception of this veteran dairyman 
at the banquets held during the period of the Exhibition, 
testified most eloquently to the estimation in which his discovery 
is held. 
It is, perhaps, unnecessary to add that no system of setting 
milk or of churning cream is in itself sufficient for the production 
of the best quality of butter. The Jury were therefore requested 
to report upon each exhibit under the heads of " Taste," 
« Colour," « Salt," " Working," « Packing," and " General 
Quality " ; and also to make any special remarks that seemed 
to them desirable. They observe that such matters as colour 
and saltness depend chiefly upon the prevailing taste of the 
market for which the butter is destined, but sometimes upon the 
traditionary practices of the locality in which it is made. The 
taste, however, and still more the working and packing depend 
upon the skill with which the various operations are conducted, 
from the feeding of the cows to the final operation of packing for 
market. The Judges were instructed to classify their judgment 
under the following heads : — " Very Fine," " Fine," " Good," 
"Middling," "Ordinary," and "Bad;" and they reported that 
while they had given very wide limits to the qualities of colour 
and saltness, they were of opinion that, owing to the prevalence 
of two faults, viz., churning the cream too sour, and overworking 
the butter, a comparatively small proportion of exhibits could 
be classed as " Fine " and Very Fine." For instance, of butter 
intended for immediate consumption, there was but one exhibit 
stamped as " Very Fine " in each of the two classes (salted and 
unsalted), and in each case the honourable exception came from 
the remote Russian province of Finland. In the class of " Pack- 
ing Butter made in winter," the awards of " very fine " were : — 
Schleswig-Holstein, 4 exhibits ; Sweden, 3 ; and Denmark, 7, 
while other districts failed to obtain any such distinction, as 
also did the whole of the exhibitors of " Packing Butter made 
in summer and autumn," although in this class Denmark and 
Finland (notwithstanding the rigour of its winter climate) were 
strong in examples of " Fine " butter. 
