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XXI. — Danish Dairy Farming. By JoHN WlLSON, Professor 
of Agriculture in the University of Edinburgh. 
Falster is one of the most fertile of the Danish isles, and con- 
tains probably the best managed and most productive estate in 
the whole kingdom. Mr. Tesdorpf, the proprietor, is well known 
as an advanced farmer of the advanced school, practically 
acquainted with all the details of modern husbandry, ready from 
his knowledge to appreciate all real improvements, and able and 
willing to carry them out on his farms as soon as he is satisfied 
that they are sound and suitable. 
The entire herd of dairy cows — 368 in number — are of the 
Angel breed. Mr. Tesdorpf considers that this breed gives a 
larger yield of milk, in proportion to its size and weight, than any 
other breed. By judicious selection in breeding, and care and 
good feeding from the birth, his stock has acquired proportions 
and points far superior to what are usually to be met with in its 
native districts, and he is sanguine that in the course of a few years 
he will have secured a herd with milking qualities of a very supe- 
rior description. The milk produce of each cow is noted daily, 
and the best milkers are put to the best bulls, and each year fresh 
heifer blood is bought in from the choicest stocks in Slesvig, and 
a fresh bull obtained from a well-known herd in Zealand. The 
cows are kept for half the year in the byres, and the other half 
in the fields, where they are tethered in the usual Avay until 
September, and then allowed to go loose. The strong feeding 
they receive in the byres during the winter, aided probably bv 
the want of proper exercise, causes a rather large percentage to 
miss being in calf. The loss, too, by milk fever after calving is 
rather high, being about 2 per cent. 
The general management of the dairy is on the most improved 
system ; any improvements that are made, either in the mani- 
pulation of materials, or in the utensils used, are from time to 
time introduced. Besides a large staff of dairymaids and assist- 
ants, there is a small 3 horse-power steam-engine to do all 
the heavy Avork connected with the dairy. It grinds corn, &c., 
for the cows, works the churns, and supplies steam for the pre- 
paration of the milk for cheese, and for cooking the food as well 
as warming the chambers of the persons employed in the. dairy. 
The whey from the cheese vats is carried by means of a pipe 
direct from the dairy to the piggeries. 
The following tabulated statement of the dairy returns made 
up for the four quinquennial periods specified, not only testifies 
to the care and exactitude with which the " Farm Accounts " 
have been kept, but also gives an analysis of the dairy returns of 
