224 Report on the Agriculture of Siceden and Norway. 
the ice-water method to be pursued, and jet the cream is still 
kept to get sour, and the butter made on the old system. 
A capital butter-making machine, originally of American 
origin, but much improved by, I believe, Messrs. Caroc and 
Leth, of Aarhuus, Denmark, is also coming into use in Sweden. 
I therefore give the annexed plan and section (Figs. 9 and 10), 
which were drawn from a machine Avhich we saw at work, by 
my friend and fellow-traveller in Denmark, Mr. F. Wilton, 
of the East London Railway. Descriptions of the variations of 
this machine will come more properly into the Report on Den- 
mark ; but I give the annexed sketches at once for the benefit 
of our own butter-makers on a large scale. 
The butter is placed on the circular table (see Fig. 10), the 
central portion of which is raised as indicated by the dotted 
lines in Fig. 9. By turning the handle, the bevelled cog-roller 
is made to revolve at the same time as the table. The person 
in charge keeps the cog-roller supplied, as it were, with butter, 
and the pressure exerted during its passage between the table 
and the roller squeezes out the buttermilk and consolidates 
its texture. The buttermilk flows down the slanting table to 
the gutter (c), and through the pipe (c?) to the reservoir (<?), from 
which it can be transferred to any other receptacle. The butter 
is prevented from adhering to the inner and outer sides of the 
table, as well as from getting to the axis of the cog-roller by the 
scrapers {a a) ; while the upper scraper {h. Fig. 10) takes off 
any butter that may adhere to the roller. An experienced 
attendant knows, both by the colour of the expressed buttermilk 
and by the texture of the butter, when to stop the operation of 
" making " or " w orking," for which this machine is so admir- 
ably adapted. 
Clieese-making. — So much has been written about cheese- 
making, that it might be reasonably anticipated that nothing 
very novel could come out of Sweden. The reverse, however, 
is the fact ; for !Mr. Swartz has invented a mechanical arrange- 
ment for the manipulation of the curd, and a system, of cheese- 
.making, which, so far as I know, is entirely new to England. 
As this system is used to a considerable extent both in Norway 
and Sweden, a sketch of its leading features may claim a place 
in this Report. 
An ordinary metal cheese-tub, with false bottom and sides 
for receiving hot water to heat the milk and cook the curd, is 
furnished with a partial cover to the width of one-half the 
radius of the tub, leaving a circular open space in the centre. 
A spindle is fixed vertically in the axis of the tub, and carries 
on it about 4 or 5 curd-breakers, having a width nearly equal to 
the internal radius of the tub, and the knives disposed in various 
