308 QUEENSLAND AGRICULTURAL JOURNAL. [1 Ocr., 1897. 
Exports of Burrer T0 THE Unitep Ktncpom rrom VARIOUS DANISH Ports. 
Year ended 30th September. 
From eS 2 BS ot, 
1894, 1895. 1896. 
Owt. Cwt. Cwt. 
Paleel ie TOT att ear eee 589,470 541,780 655,220 
Helsingor ... _ Bi are ae Ee rs 17,150 ts 
Esbjerg... te Sr te xt: 1) 175,700 261,380 206,680 
Odense... Sy aur pss ae: a3 106,130 84,060 92,130 
Aarhus... Be Ps ih bee a 83,610 76,800 77,180 
Horsens_... 25 are a 4 onal 27,510 19,640 14,220 
Rand ars ee ee ee a ee 54,380 49,920 50,730 
Svendborg ... ve ae ie bor: feel 29,900 25,610 28,360 
Frederikshayn ... ue fe Ss si 14,060 20,440 17,02 
Aalborg... tc ie ie ox 5 24,740 25,990 29,320 
Nakskov ... ak are oe tn nae 3,740 4,680 8,150 
Nykjobing F.... gt 1 ee vil 4,620 4,980 _ 9,660 
Kolding ... at x6 a5 hes Pt] 6G ge 4 
Grenaa nat 
Totally tei sa wrt for rier he aa tl aad 115 600 | 1,132,430 1,188,670 
SCANDINAVIAN CO-OPERATIVE DAIRYING. 
Co-operative dairying is extensively engaged in both in Denmark and Sweden. 
Examples are the co-operative dairies at Mellose (Denmark) and Lund 
(Sweden). 
CO-OPERATIVE DAIRY AT MELLOSE. 
To Mellose there belong 65 members, who send 14,000 1b. of milk per 
day. The milk is separated with a Laval, and the cream is pasteurised, 
afterwards being ripened with a pure ferment, the ripening occupying about 
eighteen hours, temperature being regulated. ‘The butter is not washed in the 
churn ; it is taken out in a small sieve, which is placed in a tub of water; the 
latter rises through the grains, and it carries away the butter-milk. This 
appears to have an advantage over the putting of water into the churn. Salt 
is used to the extent of 3 per cent., and is added at the time of working ona 
revolving table. The butter is placed in tubs containing about 1 ewt., and sent 
to Copenhagen. There is an ice-house in connection with this, as with all 
other dairies visited, the ice being obtained from one of the many lakes which 
are dotted over the country. 
CO-OPERATIVE DAIRY AT LUND. 
There belong to this dairy 120 farmers, and it is managed by a committee 
of seven. The cows kept vary from one to forty in number, and the supply is 
-about 6,000 gallons daily. The milk is delivered once daily, and 80 per cent. of 
butter-milk is taken away by the farmers. The average weight of milk is 
26 lb. to 1 Ib. of butter; at the present time it is 24 1b. The cattle in this 
neighbourhood are Dutch black and white, with a mixture of Ayrshire. The 
milk is separated at 40 degrees Celsius, and the cream and the skim milk 
pasteurised at 72 degrees. A pure culture is used, and the butter is worked 
on a rotatory table, salt being added during working ; it is then packed in tubs, 
and sent to market, one-fifth going to Copenhagen (where it was said to be 
sold as Danish butter), and four-fifths disposed of at Malmo, Gothenburg, 
Helsinore, &c. This dairy was built two years ago at a cost of £2,500, 
exclusive of the land. A co-operative dairy, three times the size of this, is now 
being built at Malmo. 
CONCENTRATION OF BUTTER AND CHEESE MANUFACTURE. 
From a short review of the systems and processes pursued in the several 
countries and colonies which supply the markets of the United Kingdom with 
dairy produce, which appears in the Board of Agriculture Journal, it is clear 
