Report 071 Swedish Butter Factories. 273 
above stated, thin, and generally not as settled as that which 
rises from milk set in bowls or flat vessels, and kept in a com- 
paratively warm room-; and as a smaller quantity of butter is 
obtained from thin cream than from thick, the opinion is often 
expressed that the first-named method leaves a less satisfactory 
result than the latter. It will easily be understood, however, that 
this is not the case, if the merit of one or the other method is 
estimated by the quantity of butter obtained from a certain 
quantity of rnilk instead of cream. Nevertheless, it is true that 
the thin cream obtained by the ice-method will give more butter- 
milk, as well as somewhat less skimmed milk, than that obtained 
by the well-water method, the cream-setting in both cases being 
equally as perfect ; but the loss, in itself insignificant, is more 
than covered by the finer quality of the butter, the better skim- 
milk, and the smaller expense for vessels and buildings required 
for the keeping of the milk during cream-setting, besides the 
other advantages of the ice-water method. 
On an average, during 1871, at the central factory, 4 60 
kannor ( = 2 65 imperial gallons) milk have yielded 0'76 kannor 
(= 0'44 imperial gallon) cream, from which has been obtained 
1 Swed. pound ( = 0'93 Eng. lb.) butter ; consequently 6 gallons 
of milk would yield, at this rate, 1 gallon of cream, although it 
must be observed that the milk has often been skimmed after 
standing only 12 hours. At the same place, milk purchased 
from neighbouring well-managed dairy farms, has required the 
cream of 5 kannor ( = 31*5 lbs.) milk to produce 1 lb. of butter ; 
whereas the cream churned on the farms has only required 
4-25 to 4-80 kannor, or 26-7 to 30-2 lbs. of milk per lb. of butter 
obtained. The transport of the pure milk, for however short a 
distance, always causes a smaller yield of cream and butter. 
Through the influence of the dairy-schools, organized by 
the Government, material improvements in cheese-making have 
lately been introduced, so that the present product is universally 
acknowledged to be of a superior quality ; and hitherto there 
has been no lack of home demand. An over-production of this 
article, and more especially of skim-cheese, will undoubtedly 
take place, considering the progressive development in the 
breeding of cattle, and particularly in the products of the dairy, 
which is now taking place in Sweden. The Government has, 
therefore, sent out able persons to investigate, and to introduce, 
such modes of proceeding as may facilitate the sale of skim- 
cheese, even in foreign countries. 
A more profitable manner of utilizing skim-milk than the 
manufacture of cheese is the rearing and fattening of calves. 
iSumerous trials made during the past year, and particularly in 
fattening, have given very satisfactory results. The calves have 
VOL. VIII. — S. S. ' T 
