The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1876-12-23
Dairying in Denmark.

ficuiturai society Oh EnRiunu, nhN pre- |
pared for the Journal of that body an |
elaborate report on the agriculture Of
from which the following
extracts are taken, as to dairy farming
and butter making In that country.
The Apgeln cattle,as the popular dairy
breed Is termed, are regarded as very
superior milking race--the COWS weigh.
ing from seven to eight cwt., and yield
ing nearly 440 gallons per year. a
herd-book of the breed has been pro-
posed, but never undertaken:
Helfers arc generally put to the bull
at fifteen months old, and calves begin
to drop soon after the cows go into the
stalls In October. The best farmers al
low their COWS to run dry for about six
or eight weeks before calvlng, and af-
forwards feed them well with oats and
a little barley, hay, and small guam
tlty ofroots, where they are grown, es-
peclally mangolds, which are preferred
to turnips. A little rape. cake is also
considered to improve the flavor of the
butter, but 1t must be given with some
caution, and the quantity should not
exceed 1 Id. per head per diem. In the
month of May the cows are turned out
on the seeds. The permanent grass,
where there Is any, is preserved for
hay, and only the aftermath is fed
The cows are tethered in lines, and on
a large and well.managed farm
t,alght row of $50 or 200 cows of q uni.
form red color forms striking intro
duct!on to All inquiry into the method
of farming there pursued. The yield
of milk, and the quantity and quality
of Its products, necessarily vary but
on well-managed peasant farms on the
Island of Falster found recorded az.
erage of moro than 500 gallons of milk
per head per annum. which, at the rate
of % lbs. of milk to lb. of butter,
would give o produce Of about 40 lbs.
Of butter per COW per annum. The &C.
counts kept by Mr., Consul. General
Pontoppidan al his home farm Of Con-
stantinsborg, near Aarhus, show that
he obtains over $50 English lbs. of the
best quality butter and 26O lbs. of skim
cheese per COW per annum. The but
ter fetches Is. I'D. per lb. avoirdupois,
and the skim cheese nearly 4d., giving
a total Of, say. E10 per COW, in addition
to the sale Of certain quantity Of but
termilk cheese at sd. per lb., and the
use ofthe refuse towards feeding nearly
one pig to the COW. This statement IL
borne out by the accounts Of Mr.. Tes-
dorpf, which show that On his farm at
Ourupgaard. the total gross receipts for
butter, cheese, and refuse products
utilized In feeding pigs, amount to ego
per COW per annum, and Mr.. Heide's
accounts given, show a return of el6
los. per cow, besides house supplies,
milk for calves, east. COWS, etc.
On well.managed dairy farms, where
sweet-cream butter Is made, the milk
Is set In deep round or oval cans, placed
In pools Of mixed ice and water, or of
running water obtained from stream
which has been directed through q
milk-house, in the middle OF which IL
Ia expanded Into tank.
In Holstein. where the custom of
making butter from sour cream still
prevails, shallow, oblong, enameled
iron tables are used for setting the
milk, IA they were many yearA ago.
When the milk IL ready to be SKINNED,
the tables are tilted at the back by
means ola small screw.jack, and the
cream is thon drawn into trough by
a skim-scraper, which travels on rollers
on each side Of the table.
The temperature of the water ut Mr..
Pontoppiddan's was about 40 degrees
Fair. The milk is set for twenty-four
to thirty.slx hours and the cream Is
churned sweet by horse power-or
steam power In large establishments
Immediately after the Swimming at q
temperature of about 54a deg. On an
average, 80 lbs. OF milk will yield ID.
Of butter, and lbs. or more of skim
cheese. The temperature of the water
at Mr. Vailentiner's, which was OBJ.
tanned from we'll 90 feet deep In the
chalk, WAS about 45 deg. Fair, and
the milk was skimmed first time af-
ter standing twenty-four or thirty.six
hours, as usual but 1t was also SKINNED
second time before eese.maklng,
By this economy, Mr.. Vallentiner OBJ.
tains about ! ID. of butter for about q
lbs. OF milk, and his estimate Of the
gross value Of the produce of an average
cow lie Ell per annum, taking into &C.
count butter. cheese and whey.
Little need be said In reference to
skim-cheese manufacture. The skim.
milk Is raised to about So deg. Fahr..
and the rennet then added; 1t Is kept
at this temperature for about half or
three'quarters of an hour. and then
raised to SO deg. Fahr., at which 1t Is
kept for few minutes and the whey
let out. The cheeses are pressed for "a
hours, aud lever presses and other dairy
implements Of the best type are seen in
the diaries Of most of the large propri-
etors.-Country Gent.
CHoosING Fowls PoR TABLE.--It 10
little singular that taste or fashion as
to the color of the flesh of fowls varies