Butter-making In Denmark And Sweden

Couk butter ranks high in the London market anti forma a standard for judging other makes. But thr product of the dairies of Denmark and Sweden fairly ontranks it, and sells in the saine market for about twonty-three per cent. higher price. This great superiority Canon hagot, wlio has tak' n pains to investiujate the subject, ascrilen to the careful educatiou of the dairv-nuiid.s, which has beeu systematically purgued in Uenmurk for the past tifteen or sixteen years. We find the following synopsis of bis olservatious in 'Tw iJoju!ar Setaice Monthlv: In 8 weden the dairy-maids aro sent lo a college and edueated iu dairy management for six months, at the end of whicH time they reeeive certi tientes and are eönaidered competent to work in large dkürtos. Their Bstraetions are Very deüuite as to every feature of the operaiion of batter-rnakiog, Including the quality of the salt and the coloi'ïng matter, and thefoodof the oattle: tlie quality of the butter is coflseqïfently uniform. A part of a lot of Cork butter may sometimos be seut back by the wholesale dealer becaose it is'uot equal to the rest, but this is said never to happen with Danish butter. The seleetion of the cows and the feeding of ihem m-e the tnt important points 'in the business. The Dimish dairymen krep their cows tetliered durin the suiuraer in "siilendid elove and rve gFB9," and feed them in winter exclusively witli clover hay, linseed cake and r.ipe cake. The milk la set in such a way tliat the creani sliall lx gt otf whüe it is still perï'oetly ssveet, for they will not churn if it is in anv otlier uondition. Tiie proper temperatuie forchurnin:, whieh is froni h'fty to sixty degrrees, is essential and tlie c'hurning should not be continued too long. The best buttermaker3 stop churning at tlie very moment the butter appears in the f orín of gn'ma like shot. They pass off the buttermilk through a strainer, then put the butter back with water, give it a few inoro turnsin the ehurn, strain aijain and repeat the operation till tlie water runs off as cloar and bright is when t is put in. Salt is added by wcight, at the rate of six pounds of salt to a hnndred-weight of but ter, by beinjj sprinkled over the butter after it has been spread out in layers; a few turns are given the mass with the Iratter-woi'ker and the process is complete.