Dairying  in  Denmark. 
179 
shop  at  Copenhagen  from  2 to  8 r.M.,  and  catches  the  9 P.M. 
train  from  Copenhagen  to  Holte,  it  will  be  admitted,  I feel  sure, 
that  such  industry  richly  deserves  the  success  and  the  reputation 
which  Mrs.  Nielson  has  achieved.  In  brief,  it  is  not  too  much 
to  say  that  “ Hanna  Nielson  ” is  regarded  as  by  far  the  most 
remarkable  woman  of  her  class  throughout  the  little  country  to 
which  she  does  so  much  credit. 
The  farm  is  cropped  on  the  following  8-course  shift : (1)  and 
(2)  seeds  after  rye,  (3)  mixture  of  barley  and  oats,  (4)  roots, 
(5)  barley,  (6)  oats,  (7)  half  bare-fallow  and  half  clover  sown  in 
the  oats,  (8)  rye  sown  out  with  seeds.  From  30  to  40  milch- 
cows  are  generally  kept  ; and  at  the  time  of  my  first  visit,  in 
June  1881,  there  were  actually  30  cows  in-milk  and  a number 
of  cows  and  heifers  just  about  to  calve.  The  system  adopted  is 
to  buy  in-calf  cows  and  heifers  in  Copenhagen,  and  to  keep 
them  only  for  the  season,  feeding  them  well,  and  selling  them 
off  more  or  less  fat  when  they  run  dry,  or  give  too  little  milk  to 
be  profitable  as  dairy  cows. 
The  actual  process  of  butter-making  is  described  on  pp.  163 
to  165  ; and  it  is  only  necessary  to  add  with  regard  to  cheese- 
making that  most  kinds  of  cheese  are  made  from  a mixture  of 
the  morning’s  whole  milk  with  the  skim-milk  of  the  previous 
evening.  For  the  Danish  variation  of  Derby  cheese,  the  milk 
is  raised  to  86°  F.  ; and  after  the  curd  has  been  cut  in  our  usual 
manner,  the  mess  is  rewarmed  to  about  the  same  temperature  as 
before,  and  the  curd  is  left  to  cook  until  the  whey  begins  to 
turn  sour.  The  succeeding  processes  need  not  be  described,  as 
they  differ  very  slightly  from  those  usually  practised  in  this 
country.  It  may  be  remarked,  however,  that  Mrs.  Nielson  uses 
small  cheese-tubs,  and  makes  comparatively  small  cheeses,  for 
Cheddar  or  Cheshire  makes.  Her  kitchen,  in  which  cheese- 
making and  cooking  go  on  simultaneously,  can  scarcely  be 
16  feet  square,  and  yet  I have  seen  three  kinds  of  cheese — 
Derby,  Edam,  and  Camembert  — being  made  there  simul- 
taneously. The  milk  for  Edam  cheese  is  raised  to  90°  F. 
before  the  rennet  is  added,  and  twenty-five  minutes  are  allowed 
to  elapse  before  the  curd  is  cut.  Camembert  cheese  is  made  by 
adding  the  rennet  at  95°  F.,  and  allowing  the  curd  to  remain 
undisturbed  for  five  hours,  the  vat  being  all  the  time  perfectly 
covered,  and  otherwise  protected  from  smells  and  the  influence 
of  the  external  air.  In  fact  the  Camembert  system  is  faithfully 
copied  in  all  respects,  except  that  the  cheeses  made  are  much 
larger  than  the  French  ones. 
The  making  of  whey-cheese  requires  a little  more  detail  to 
enable  a description  of  it  to  be  understood.  It  is  a “ refuse  ” 
product,  which  is  rarely  made  as  such  in  Denmark,  although  a 
N 2 
