Dairying  in  Denmark. 
169 
for  by  the  proprietor  of  the  factory.  Thus  at  Maeslev,  near 
Odense,  the  capital  of  Fyen,  is  a factory  where  the  milk  of 
about  300  cows  is  dealt  with.  The  price  given  is  from  7J  to 
to  8 ore  per  litre,  or  4 \d.  to  4 %d.  per  gallon,  which  is  a high 
price  for  Denmark.  Two  Laval  separators  of  the  old  pattern  * 
are  used.  They  are  worked  by  a three-horse  power  vertical 
engine  by  Marshalls,  of  Gainsborough,  and  the  proprietor  states 
that  the  engine  is  sufficiently  powerful  to  work  a third  separator 
as  well  as  the  churn.  There  was  nothing  in  this  factory  other- 
wise worth  notice  for  its  excellence ; on  the  contrary,  the 
arrangements  left  much  to  be  desired.  The  proximity  of  such 
a good  market  for  skim-milk  as  Odense  naturally  is,  had  made 
the  people  somewhat  careless  about  the  manufacture  of  skim- 
cheese,  which  was  only  made  occasionally,  and  then,  as  it 
seemed  to  me,  rather  badly.  From  8 to  12  per  cent,  of  butter- 
milk was  added  to  the  skim-milk  for  cheese-making,  as  the 
separator  so  entirely  denuded  it  of  cream.  Altogether  this  was 
not  a model  factory,  and  I left  it  under  the  impression  that  the 
proprietor  would  not  make  it  pay. 
A much  better  arranged  and  better  managed  dairy-factory  I 
visited  in  the  island  of  Laaland,  at  Holeby.  Here  the  milk  of 
about  500  cows  is  dealt  with,  and  the  average  receipts  amount 
to  about  1100  gallons  daily,  the  price  paid  being  6J  ore  per 
litre,  or  4 d.  per  gallon  ; but  at  the  time  of  my  visit  (September 
1881)  there  was  some  talk  of  7 ore  per  litre,  or  4 \d.  per  gallon 
being  demanded.  Two  Danish  separators  (Nielsen  and  Peter- 
sen) are  used,  and  a four-horse  power  steam-engine  is  found 
amply  sufficient  to  drive  them  and  two  large  churns  simul- 
taneously. The  milk  is  warmed  to  its  natural  temperature 
before  being  put  through  the  separators.  Two  per  cent,  of 
butter-milk  is  added  to  the  cream  to  sour  it  in  twenty-four  hours, 
so  that  the  cream  of  yesterday  is  being  churned  at  the  same 
time  as  the  separators  are  obtaining  the  cream  from  the  milk  of 
to-day.  The  proprietor  finds  that  these  separators  take  the 
cream  so  completely  out  of  the  milk,  that  he  is  obliged  to  add 
from  25  to  35  per  cent,  of  butter-milk  to  the  skim-milk  in  order 
to  get  any  flavour  at  all  into  his  skim-cheese.  The  temperature 
at  which  the  rennet  is  added  is  also  very  high,  namely,  100°  F. 
to  104°  F.  (30°-32°  R.),  and  the  curd  is  cut  in  a quarter  of  an 
hour.  The  highest  price  which  he  can  get  for  his  cheese  is 
about  25 s.  per  cwt.,  but  possibly  the  somewhat  peculiar  method 
of  manufacture  pursued  may  have  something  to  do  with  this  low 
price.  It  should,  however,  be  remembered  that  these  centri- 
* For  a comple  description  and  illustration  of  this  machine,  see  ‘Journal  of  tho 
Royal  Agricultural  Society,’  2nd  series,  vol.  xv.,  Part  II.,  pp.  705,  tt  seq.  The 
new  machine  is  described  and  illustrated  in  vol.  xviii.,  Part  II.,  pp.  010  aud  620. 
