The Portland daily press., 1891-06-27
THE BEST RUTTER-MAKsRs,
The Danes Lead the WorId-how they
Do IL.
[Macmillan's Magazine


the art of butter-making. 1t would be an
exaggeration to say that what English butter
is to Indian, Danish is to English but on
the whole English butter is very inferior to
Danish. and there is certainly no good reason
why it need be so.
Not long ago l spent fortnight at the
house of Danish friend in what he terms
the Wild West of the country, in the south
west corner of Jutland to wit, within half an
hours walk of the shore of the North Sea
the Englishman," as it is often called there
especially at flood time-and not many miles
from the German frontier of Slesvig. This
seems to be one of the few parts of the Con-
tinent that my fellow countrymen do not
much visit; for was told by some of the in
habitants that was the only Englishman
within living memory that had ever been
seen in their village. l had, therefore a
good opportunity of learning something of
the simple, not to say primitive, country
life OF the Jutlanders. A country more
wholly given to agriculture it would be i'm
possible to conceive. Almost every house
holder there Is farmer, the only difference
between them being one of degree. Like the
patrlarchs OF old, their property is reckOned
not so much by the extent Of their land or
the amount of their capital as by the number
of their cattle. Out of population of some
seven or eight hundred in the place where |
was, there were only two householders who
did not keep cows. Nearly everybody had
Two at least; and one large farmer, who had
his own private Mejeri. or butter-lactory. in
a as lS ease SlsoEbSer fg EoIdinss
being generally small. though by no means
uniformly so. The farmers are nearly all
freeholders, and the farms are handed down
from father to son not usually, however, as
with US, at the death of the father, but at
such time as he begins to feel active work
toe much for his strength.
But 1t Is 10 the manufacture of butter that
the people especially excel. Only a few
hundred yards from the house of my friend
was fair-sized Andeels Mejeri, or butter
factory, worked on the cooperative system
so that had a favorable opportunity of
learning something Of the details of its man.
agement. This particular one was built
lew years ago by private Individual, and
1t was found to succeed so well that the farm
ers OF the district were anxious to get 1t in
to their own hands, and last year they took
It over from the owner, so that this was the
first year under the new management. The
cost OF the building alone was about 1000
Kroner, or less than 3400, which certainly
seemed a very moderate sum for such
substantial affair From the Inquiries /
made, judged that the factory was In
thorough working order and carrying on
remanerative trade.
1t was a very fair specimen of similar in
situations In many other places In Denmark.
Nothing can be simpler than the way the
business is conducted. Every morning the
factory cart calls at the door of every farm
e. for the milk that he wishes to send to the
factory. 1t Is sent in tins; each tin is num-
Dered, and the name Of the owner, and the
weight OF the can clearly marked upon 1t.
immediately on the arrival of the cart at the
factory, the milk of each supplier is sepa-
rately weighed by one of the men, and the
weight entered into the factory book. A dup
llcate entry is subsequently, made in the
farmers account book. which is sent to the
factory on the first of each month, the ac-
counts being made up and settled monthly.
was surprised to find how quickly this pre-
iminary work was done eacn morning. A
lew seconds sufficed for weighing and max
Ing the entries. This done, the milk is at
once poured through sieve into the large
long I'm trough, to undergo the process for
extracting the cream by means Of the sepa-
rator., The use OF the separator is,
indeed, gaining ground among English
dairy-iarmers, but it is claimed as a
Danish. invention. was told in Denmark
that they owe its origin and final perfection
entirely to a private individual-a Dane, by
name Lund-who, with great patience and
cleverness, brought the Invention to its pres.
ent state Of efficiency. This man has indeed
Deen Denefact0r to his country.
From the tin trough the milk is first con-
Quoted into the cy FLINDERS to be warmed it
Is then carried by two pipes into the separ.
ator. where the work OF actually separating
tne cream from the milk is performed. AT
the inlets there are fine sleeves through which
the milk passes, by which Is regulated the
rate at which 1t is supplied BY the strong
centrifugal force created by the machine,
winch makes 1900 revolutions per minute,
the milk, being the heaviest substance.
Under, the cream similarly standing towards
the center. Then by two small pipes, which
are placed at different points in the cylin.
der, the skim milk and the cream are CON
9nd In NM dfr1.
into tins on the ground, while the skim milk
is forced into large tub or vat, where it is
heated to temperature of Coz r., in order
to destroy any animal life that may exist in
1t; and from the tub it Is conveyed into
another large tin, where 1t Is drawn off by
tap, and each farmer has returned to him
his proper share. The cream, as soon as sep
Grated, is placed in a trough OF water,
where it is cooled down to 100 r prepara-
tory to churning. 1t is then put into the
churn, where 1t is very quickly turned into
butter and OF such quality that those who
try 1t on the spot for the first time will be.
think, inclined to say that they had never
tasted butter before.
But this is not ALL The butter is next
taken out and put in vat Of cold water.
where 1t Is washed by women by means of a
sieve, and the rough of the buttermilk thus
removed 1T is then taken Into another room
and placed upon circular revolving table
process is easily managed by man and VIC
man, the man with the left hand working
the handle which turns the table, and with
the right pouring water on the butter; the
woman manipulating 1t dexterously with
two fiat pieces of wood with handles. and
arranging the kneading Of thunder the rollers
through which it passes three times, Thus
what remains of the buttermilk is removed;
VERY light sprinkling OF salt is then ap.
piled, and again the butter is finally washed.
Nothing can be cleaner than the factory it.
self, or than the way that the butter ia made
and packed, 1t Is never once touched with
the hand from beginning to end. The tubs
In which 1t Is packed are never used twice
over, and in packing the butter is Compressed
as tightly as possible by means of Wooden
malets.
10 this particular factory about 10 lbs
(Danish) were made and packed daily. Each
tub contains 100 lbs, DANISH, SO that thew
were enabled to dispatch ten or eleven tubs
to England weekly.
Temptations to adulterate the milk SIM.
nled to the factory exist hare 81 olaa...AS-ps.