Dairying  in  Denmark. 
171 
type  of  separator ; and  as  the  rival  claims  have  not  yet  been 
submitted  to  the  test  of  a thoroughly  competent  and  impartial 
bench  of  judges,  after  a sufficiently  accurate  and  prolonged  trial, 
I refrain  from  expressing  any  opinion  on  the  subject,  regarding 
it  as  still  an  open  question.  There  can,  however,  be  no  doubt 
that  by  the  use  of  these  machines  the  quantity  of  butter  obtained 
from  a given  quantity  of  milk  of  a definite  composition  is 
largely  increased,  but  necessarily,  en  revanche , the  quality  of  the 
skim-cheese  is  much  impoverished.  Thus  Mr.  von  Oxholm 
obtains  now  1 lb.  of  butter  from  between  26  and  28  lbs.  of  milk, 
whereas  1 lb.  of  butter  to  30  lbs.  of  milk  is  generally  considered 
a very  good  average  in  ordinary  practice  with  a skilful  dairy- 
maid. On  the  other  hand,  he  finds  a difficulty  in  getting  25s. 
per  cwt.  for  his  skim-cheese. 
Returning  now  to  the  practice  in  the  dairy,  the  skim-milk 
flows,  as  stated,  into  the  cheese-vat  by  its  own  gravity  ; it  is 
then  heated  to  about  82°  F.,  instead  of  about  89°  F.,  which  was 
the  rule  when  the  Swartz  system  of  setting  the  milk  was  used. 
From  12  to  14  per  cent,  of  butter-milk  is  added  to  the  skim- 
milk  before  the  rennet  is  added  at  the  temperature  just  stated. 
It  will  thus  be  observed  that  although  the  systems  of  cheese- 
making pursued  at  Auno  and  Holeby  are  as  opposite  as  the 
poles,  the  result  in  price  is  about  the  same  in  each  case.  After 
the  cheese  has  been  made,  the  whey  is  drawn  from  the  tubs  by 
means  of  a tap,  and  flows  directly  through  a hair-sieve  into  the 
pipe  which  leads  to  the  whey-cisterns  under  the  piggery. 
The  three  kinds  of  separators  already  mentioned  are  the  only 
varieties  of  this  machine  that  I have  actually  seen  at  work  in 
Denmark,  and  they  are  now  more  or  less  known  in  England, 
having  been  all  exhibited  at  the  Country  Meetings  of  the  Royal 
Agricultural  Society  of  England  by  the  Aylesbury  Dairy  Com- . 
pany.  There  are,  however,  two  other  varieties  of  separator 
which  I have  seen  in  a factory  in  the  now  German  province  of 
Holstein  ; therefore  I may  be  excused  for  giving  a brief  notice 
of  them  in  this  place,  as  it  is  quite  possible  that  some  speci- 
mens are  in  use  in  Denmark  on  farms  or  in  factories  which  I 
have  not  visited. 
The  first  of  these,  the  Fesca,  is  not  unlike  the  Lefeldt  separa- 
tor in  some  respects,  being  boxed  in  ; and  it  is  like  the  old 
Lefeldt  in  requiring  to  be  stopped  from  time  to  time  in  order  to 
be  re-charged.  When  necessary,  the  milk  is  warmed  to  a tem- 
perature of  82°  F.  in  a vessel  attached  to  the  separator  and  sur- 
rounded by  a steam-jacket ; from  this  vessel  it  flows  direct  into 
the  cylindrical  box  or  drum  where  the  separation  takes  place  by 
the  usual  centrifugal  action.  Only  the  skim-milk  flows  away 
through  a tube  which  taps  the  outside  rim  of  the  contents  of 
