Dairying  in  Denmark. 
155 
To  meet  the  charge  on  the  Consolidated  Fund  it  would  he  necessary  to 
increase  the  income-tax,  and,  if  this  were  done,  and  an  extra  rate  levied  on 
Scotland  as  well  as  England  for  this  purpose,  the  former  country  would  be 
called  on  to  pay  a sum  equal  to  one-half  of  the  entire  cost  of  its  own  poor, 
and  equal  to  three  or  four  times  the  amount  annually  expended  on  in-door 
relief  in  Scotland. 
The  principles  of  the  Poor  Law  Acts  for  the  two  countries  are  totally 
different,  and  it  does  appear  to  me  that,  if  the  in-door  poor  or  the  whole  poor 
of  England  are  to  be  supported  out  of  the  Consolidated  Fund,  the  only 
equitable  mode  of  meeting  the  cost  will  be  by  an  extra  rate  of  income-tax 
levied  in  England  alone. 
With  regard  to  the  Law  of  Distress  in  England  and  the  Act  passed  in 
1880  for  the  purpose  of  abolishing  Hypothec  in  Scotland,  I am  certainly  of 
opinion  that  fresh  legislation  is  required,  and  I trust  it  will  culminate  in  the 
total  abolition  of  both  laws. 
Robert  Patterson. 
V. — Dairying  in  Denmark*  By  H.  M.  Jenkins,  F.G.S., 
Secretary  of  the  Society  and  Editor  of  the  ‘ Journal.’ 
Preface. 
Since  my  report  on  the  farming  of  Denmark,  which  was 
published  in  the  second  part  of  the  Society’s  ‘Journal’  for 
1876,  the  dairying  of  that  country  has  been  very  much  improved, 
both  in  the  manipulation  of  the  milk  and  the  provision  made 
for  its  production.  It  has  therefore  been  deemed  desirable  to 
reprint  here  the  report  on  Danish  Dairying  which  I made  to  the 
Royal  Commission  on  Agriculture.  That  having  been  decided 
upon,  I take  the  opportunity  of  calling  attention  in  this  preface 
to  the  widely  different  details  of  the  process  of  manufacture  in 
the  cases  of  fresh  butter  and  keeping  butter  respectively.  The 
former  may  be  termed  a wet  process,  and  the  latter  a dry  one. 
In  addition  to  that  difference,  it  appears  that  to  make  the  best 
fresh  butter,  hard  pressing  seems  unnecessary,  but  to  make  the 
best  keeping  butter  it  is  deemed  to  be  essential.  But  whether 
butter  be  intended  for  immediate  or  for  future  consumption,  it 
is  always  made  in  Denmark  (except  by  one  firm  and  their 
clients)  from  cream  which  has  been  taken  from  sweet  milk,  but 
which  has  afterwards  been  artificially  soured.  I commend  all 
these  varying  details  of  the  manufacturing  process  to  the  careful 
study  of  dairy-farmers  and  of  managers  of  dairy-factories. 
H.  M.  J. 
* Reprinted  from  the  Report  on  Denmark  to  the  Royal  Commission  on 
Agriculture. 
