Dairying  in  Denmark. 
163 
the  best  Cork  butter  was  quoted  in  the  ‘ North  British  Agricul- 
turist,’ which  I saw  at  his  house,  at  101s.  per  cwt.  It  should  also 
be  added  that  the  sweet-cream  butter  entails  very  little  expense 
for  casks,  as  they  are  returned  carriage  free,  while  the  casks  con- 
taining the  sour-cream  butter  are  exported  with  their  contents, 
and  consequently  never  seen  again. 
There  is  nothing  special  in  the  method  of  manufacture  of 
sweet-cream  butter,  except  that  the  milk  must  be  set  in  ice,  and 
the  cream  churned  immediately  after  skimming,  with  only  the 
exception  that  the  evening’s  skimming  may  be  kept  until  the 
next  morning,  provided  that  the  cream  is  put  into  a deep  can, 
and  kept  in  ice  during  the  night.  Previous  to  being  put  into 
the  churn  the  cans  containing  the  cream  should  be  placed  in  a 
bath  of  warm  water,  the  temperature  of  which  must  not  exceed 
100°  F.,  until  the  cream  is  warmed  up  to  55°  F.,  but  not 
more.  During  the  process  of  churning  the  temperature  may 
increase  to  59°  F.,  but  not  higher ; and  in  this,  as  in  all  other 
operations,  the  system  already  described  under  the  head  of  sour- 
cream  butter  is  closely  followed,  with  one  exception,  namely, 
that  no  water  is  allowed  to  come  in  contact  with  the  butter,  not 
even  for  washing  small  particles  off  the  dasher  or  the  side  of 
the  churn  ; they  must  be  removed  by  washing  with  buttermilk, 
or  by  using  a small  lump  of  butter  as  a kind  of  magnet  to  which 
they  will  adhere. 
Mr.  Busck  will  not  accept  butter  made  from  cream  obtained 
by  the  separator ; but  as  this  implement  becomes  better  known, 
it  is  doubtful  whether  he  will  be  able  to  maintain  this  position 
without  losing  the  support  of  those  of  his  present  clients  who 
are  not  shareholders  in  his  company. 
On  all  farms  where  sweet-cream  butter  is  made,  the  cream 
from  the  second  skimming,  which  is  taken  twelve  or  twenty-four 
hours  after  the  first,  is  made  into  sour-cream  butter  for  domestic 
use  or  for  the  ordinary  market. 
4.  Fresh  Butter. — This  is  rarely  a product  of  Danish  farms  ; 
but  as  there  is  one  very  notable  exception  at  the  well-known 
farm  of  Overod,  where  the  butter  for  the  Royal  Family  of 
Denmark  is  made,  I will  describe  the  process  as  I saw  it  carried 
out,  merely  premising  that  the  farmer’s  wife  (Mrs.  Hanna 
Neilson)  informed  me  that  several  of  her  old  pupils  pursued 
the  same  method  in  different  districts  of  Denmark.  The  quan- 
tity of  butter  made  is  not  large,  considering  the  supply  of  milk 
to  the  farm,  as  the  greater  portion  is  used  in  making  different 
kinds  of  native  and  foreign  cheese,  as  will  be  subsequently 
described  (p.  166,  et  seq.). 
The  evening’s  milk  is  put  into  deep  cans,  which  are  plunged 
in  a trough  packed  as  closely  as  possible  with  small  lumps  of 
M 2 
