316 
Danish Dairij Farming. 
never take tlie manag-cment of any otlier dairy unless she had the 
comfort and protection of a similar arrangement. From that 
day the success of Messrs. Friis and Segelcke's ' Dairy Register ' 
was assured, and it is now finding its way into all the best dairies 
of the country. In our ordinary manufacturing establishments, 
even where there are none of those elements of disturbance which 
always exist more or less where primary organic substances are 
manipulated, as in butter and cheese making, such analyses of 
results are sought for and valued. Would it not be well, then, 
for us to introduce them (in a modified form, perhaps, suited ta 
our different requirements) into our own dairies, where too com- 
monly practices are quite independent of principles, where figures 
are eschewed, and the " reign of law " all but unknown. 
The cows are milked for about ten months after calving ; the 
milking takes place twice a-day, at about 4'30 am. and 4'30' 
P.M. The calves are sold as soon as dropped, at an average 
price of 2 r.d. each ; a few of the best bred being retained ta 
keep up the stock. 
In the wintei", the milk is allowed to stand from 24 to 2& 
hours, it is then skimmed, and the butter made from the 
cream. In the summer, the milk is churned fresh, and always 
gives a better return both in regard to quantity and flavour of 
butter than Avhen made from cream. It is usually tubbed at 
from 18 to 24 hours after it is made. Cheese is made from both 
the skimmed and the churned milk, the refuse portion being 
conveyed to the hog-pens. It is generally made twice a-day in 
summer, and once in winter ; and in winter, both the cheese and 
the butter are coloured with annatto. The cream or milk for 
churning is generally set at 56° to 57° Fahrenheit in summer, 
and at 61° to 62^ Fahrenheit in winter; the increase in tempera- 
ture during the operation is about 4° in summer, and from 2° to 
3° in the winter. 
The quality as well as the quantity of the milk is a matter of 
consideration to the farmer. In Mr, Tesdorpfs returns (p. 314) 
is shown the practical bearing of the latter in the classification 
of the cows according to their respective yields. The tabulated 
returns of the Lillerup and Ourupgaard dairies during a con- 
tinuous period of 26 months, as recorded in the accompanying 
diagram, show the variation in the quality of the milk at different 
periods of the year, and also the proportion of milk required for 
each pound of butter produced. 
Until within the last few years, the dairy management in Den- 
mark was much the same as it existed a century ago. The 
whole subject, however, in its theoretic as well as practical 
bearings, has recently been submitted to the test of experimental 
inquiry, which has rescued it to a great extent from the darkness 
