Report on the Af/ricultiwc of Sweden and jS'uncai/. 22.> 
farmer agrees to place at bis disposal one, two, or more horses, 
and a cart or two, according to the quantity of milk to bo de- 
livered. Lodging accommodation and wood are also furnished 
to a stipulated number of servants employed by the milkman. 
Butter-makinf/. — Scandinavian butter has of late years acquired 
a very high reputation, chiefly owing, I believe, to the ice-water 
svstem of setting milk, which was discovered by Mr. Swartz, of 
Hofgarden, near Wadstena, the gentleman who has alreadv been 
so frequently referred to in this Report. Deep cans nearly full 
of milk are placed in tanks containing a mixture of water and 
ice, having a temperature of about 39^ Fahr. The milk is thus 
brought to a temperature of about 41 to 43^ Fahr., and the cream 
to within 2 or 3 degrees of the milk. Butter, under this system, is 
made from sweet cream, which has been taken off the milk aftei 
it has stood 24 or 3() hours. Before churning, the cream should 
be warmed to a temperature of .")5^ Fahr. in summer, and of 57 
to 59^ in winter. This is done by placing the vessel containing 
the cream in one nearly filled with water heated to 98 Fahr.. 
until the cream has acquired the proper temperature. Churning 
is done at the rate of (30 to 70 strokes per minute, and the 
butter comes in from three-quarters of an hour to an hour. Mr. 
Swartz finds that 100 kannor (5 7 J gallons) of milk will produce 
20 Sw. lbs. (181 Eng. lbs.) of butter, 32 Sw. lbs. (29| Eng. lbs.) 
of skim-cheese, 16 kannor (9j gallons) of butter-milk, and 60 
kannor (34^ gallons) of whey. The price at w hich ^Ir. Swartz 
sold his butter in 1874 is equal to about 130^. per cwt. delivered 
in G(3teborg, the delivery costing about bs. per cwt. 
On some farms there is a mi.xed system of butter-making, 
combined with either the sale of milk or the manufacture of 
half-milk " cheese. In such cases the milk may be skimmed 
after having stood only 12 hours, when of course a smaller 
return of butter per gallon of milk is obtained, the remaining 
cream contributing, however, to the richness of the cheese. 
The chief reason for these and other variations appears to be 
that, owing to the very general practice of making butter first, 
and then cheese from the skim-milk, skim-cheese has become 
more or less of a drug in the market, and other ways of utilising 
the skim-milk are therefore sought after.* 
Although Mr. Swartz's ice-water method has been almost 
universally adopted on the large and better-managed farms of 
Sweden, there are some who use it without realising that its 
object is to hasten the rising of the cream, and thus to ensure 
sweet-cream butter being obtainable at all seasons of the year. 
Thus I have seen a milk-house which has been altered to enable 
* On this point see the second of Mr. Diuiiifelt's papers alreadv reft rred to. 
