AGRICULTURAL COOPERATION IN DENMARK. 23 
Legislation enacted in 1906 and amended in 1911 adopted " Lur 
Brand " as the national mark on all export Danish butter. 
When each creamery registers with the Government for the use 
of this common trade-mark, it is given a number which is a part of 
its " Lur Brand " mark. With the registered number of the cream- 
ery that manufactured and packed the butter stamped on each cask, 
the Danish butter on the retailer's counter in England can be traced 
back to its producer. According to Danish law, the "Lur Brand" 
guarantees the butter to be manufactured from cream or milk which 
has been pasteurized (heated to at least 170° F.) and to contain not 
more than 16 per cent of water. 18 The creameries using the "Lur 
Brand" are supervised by Government dairy experts. Upon the 
request from the experiment laboratory authorities, either by letter 
or telegram, without any advance notice, each creamery is obliged 
to forward immediately a cask of the day's butter production. 19 If 
at any time, the official judgings show that the butter manufactured 
in a certain creamery is below the standard requirements, said cream- 
ery loses the " Lur Brand " privilege. This restricts its butter to 
home consumption until the standard has been raised to satisfy the 
requirements. 
The daily butter production in each creamery is packed in the 
regular standard cask which contains 112 pounds net of butter. The 
trade-mark law requires the "Lur Brand" to be stamped on two 
staves on the cask. (See fig. 7.) It is also required that, as the 
creamery packs the butter, a small piece of printed tissue paper 
(commonly called a "control slip") be placed on each end of the 
butter inside the cask. Government control numbers (control slips) 
consisting of small paper labels, each bearing the Government num- 
ber, are issued to each creamery in series of 1,000. The first of each 
week the past week's butter production is removed from the cream- 
ery's storage room and started to market. 
UNIFORM SUPPLY. 
The Danish producer takes a direct responsibility in marketing his 
products. He recognizes the need of a common understanding be- 
tween the producer and consumer if a fair share of the consumer's 
price is to be returned to him for his labor. He has studied the par- 
ticular tastes and demands of the ultimate consumer, and has ad- 
justed the supply of his butter, as well as the grade and quality, to 
meet the consumers' demands. He has been quick to recognize the 
importance of establishing a steady flow of his products to the 
British market the year round. Herein lies the great fundamental 
contribution which cooperation has given to the Danish dairy indus- 
try. It has adjusted production to meet the two outstanding de- 
mands of the market — the established consumer's market demand as 
to quantity, and the standard market demand as to quality. A 
fundamental basis for efficient marketing, with costs reduced to the 
minimum, is thus provided. 
18 To exclude all dangers of tuberculosis, the Danish laws also require that all skim 
milk returned from creameries must be pasteurized. 
19 This official exhibition controls the manufacture of a certain standard of butter. 
There is no further control after the Danish butter leaves the country. Private butter 
merchants might lower the standard of Danish butter by keeping in storage too long. 
