ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
49 
Now, a few words about the foreign markets for butter. The 
'airymen ot this country have, if they will only properly cultivate it, a 
vide field for their dairy products in South America, especially in Bra¬ 
il. A numbef ol the Brazilian states or provinces and towns con- 
ume imported butter in considerable quantities, some of which is 
nade in the United States, but by far the greatest quantity—indeed 
he bulk of it—is made in Europe. Our butter-dairymen will do well 
o investigate this outlet for the American product, ascertain what is 
equired by the taste of the consumers, and fill such requirement with 
he desired goods. France and Denmark supply the most of the foreign 
mtter consumed in Brazil, and we are not willing to admit that those 
ountries are ahead of our own intelligent dairymen in the excellence 
if their products. 
The climate of Brazil is so hot that few persons undertake to 
nake butter, and this condition of things will doubtless continue for a 
ong time at least. 
The province of Santos consumes about 20,000 pounds of butter 
>er month, and ^s supplied principally from France. It is sent mostly 
1 tins of 1, 2, 4, 20 and 60 pounds. In' Rio Grande the small con- 
umption is supplied mostly from France. Porto Alegre, which con- 
umes some 6,000 pounds monthly, was formerly supplied by the En¬ 
glish; but the French and Danish merchants have supplanted them. 
?he price of butter in tins is 67 to 77 cents per pound. 
The butter market of Bahia is of considerable extent. The an- 
ual importation is something over 1,200,000 pounds. The larger 
art of this is French butter, a small part English, some Danish and 
ome American. 
In Rio de Janeiro the market amounts to 2,000,000 of pounds per 
ear, which was formerly supplied almost wholly by England ; but 
'ranee now has the largest share—about 1,200,000 pounds; Denmark 
00 pounds ; and the United States and other countries 200,000 
ounds. We send some to this market in tins. 
Para consumes some 400,000 pounds, and was formerly supplied 
y Ireland with butter too much salted ; but Denmark sent a better 
rticle in tins; and during the past few years Normandy has sent a 
onsiderable proportion of it in tins. The United States have sent a 
iw thousand pounds. 
The butter made in Denmark is held in high esteem on account 
f its keeping qualities. How it is made is described in a recent num- 
er of the Milch Zeitung , the method given being that followed at 
ne of the largest factories in Denmark, as follows : 
The special aim at this factory is the production of the finest 
uality of sweet cream butter, and a good, not too lean cheese ; a 
irge quantity of milk is worked up, fifty-five thousand pounds for 
istance, in the week ending June 18. The cream from the finest 
kimming, taken off after the milk has stood nine or ten hours, is used 
)r sw r eet cream butter, one pound of such butter requiring 35.4 
ounds of milk ; from the cream of subsequent skimming a small 
uantity of sour cream butter is prepared ; taking both kinds of but- 
; r together, 31.2 pounds of milk are required for one pound of butter, 
o cool the milk as quickly as possible the tanks in which the milk 
