£80 
ll-lotes, Communications, anb 
IReviews. 
CO-OPERATIVE DAIRIES IN DENMARK. 
In an official report 1 to the French Government, upon the above 
subject, Dr. Louise observes at the outset that butter-making has 
acquired considerable importance in Denmark, and now constitutes 
one of the principal resources of that country. The farmers, better 
instructed than formerly, obtain more milk, and that of superior 
quality ; whilst new processes have replaced the old-fashioned pro- 
cedure in use at the farmhouses. It is true that these processes 
require complicated means and a special installation, but they are 
based on scientific principles, and they assure a better and more 
regular manufacture. Such are, without doubt, the causes of the 
present prosperity of the industry. 
The progress effected in this direction in Denmark is due to the 
persevering researches of scientific men such as Fjord, Segelke, 
Storck, and Boggild. Not content with their own important inves- 
tigations, they have studied with scrupulous care the works of others, 
notably those of French savants. The admirable discoveries of 
Pasteur are familiar to them, and are appreciated at their full value, 
as are also the patient and remarkable investigations of Duclaux, 
not to speak of others. Having thus assimilated all known ideas on 
the subject, they have carefully worked out their application with 
the sole object of the methodical manufacture of butter. Their 
processes serve as models to the French butter factories, and many 
deputations have been sent by the French Minister of Agriculture 
to study the Danish processes on the spot, with much advantage to 
the French dairy industry. A complete report on the modern 
methods in use for butter and cheese making was given in the 
Bulletin clu Ministere de V Agriculture, 1884, p. 487, from the pen of 
M. Leze, Professor at the Government Agricultural School of Grignon. 
The report now under notice details more briefly the manufac- 
ture of butter only, and gives special prominence to the newly-in 
troduced application of science known as 'pasteurising the cream. It 
1 Organisation et Fonctionnement des Laiteries cooperatives an Fane mark. 
Par le Dr. E. Louise, Directeur de la Station Agronomique de Caen. Bulletin 
du Ministere de l’Agriculture. Douzieme Annee, No. 1. Paris : Imprimerie 
Nationale. 1893, 
