The Bossier banner., 1893-10-05
DANISH BUTTER-MAKlNG.
Methods by Which the Danes Have Dis.
tanced AL Competitors.


A recently published report on dairy
farming in Denmark gives full ac-
count of the working of the system
under which the Danish butter-makers
are gradually driving all their CON-
petitors from the English market. 1t
is only during the last few years that
Denmark is becoming a butter-making
country. Up to 1869 it exported on an
average only 1881, 900 pounds; while
in 1891 it sent to England alone 98, $685.
900 pounds; and in 1892 considerably
more. The rapid development of the
butter trade in Denmark is due, in
great measure, to the fact that the
farmers have adopted the cooperative
system of production. BY working col
lectively they are able to turn out but
ter of a better quality and at less cost
than would be possible if they worked
separately.
At the present time there are in Den
mark more than one thousand cooper
ative dairy societies. Some of these
have only perhaps half dozen mem
bers; Others have as many as one hun
dred. They are all worked on the same
lines In any district where the farm
ers wish to esta blish one of these dairies
they form themselves into an associa-
tion and appoint an executive commit
tee to organize the undertaking. The
money for the initial expenses of the
dairy is then borrowed on the joint Sc
curity of the members of the associa-
ton; the necessary buildings are erect
ed or rented and a general manager is
engaged. When the society is once con-
stituted no member is allowed to leave
until it is free of debt, unless he gives
up his farm; nor may a new member be
admitted without the consent of two
thirds of the original members.
.Nhe full responsibility for the work
ing of the dairy rests on the executive
committee, which consists of chair
man, a treasurer, a secretary, an audit
or and an indefinite number of direct
ors. They are elected at the annual
meeting of the society," the members of
which have as many votes as they have
cows. The executive committee visit
the dairy constantly, keep the manager
up to his work, test the quality and
quantity of butter, and see that it is
made according to the most economical
method. They must also be on the
alert to keep down the working eXpen-
ses of the dairy, to discover the best
and cheapest kinds of fodder, and to
find out new markets for their produce.
They receive no salaries, but they are
paid their expenses when engaged on
the work Of the society. The manager
is their representative, and is responsi-
BILE to them for all that takes place at
the dairy.
Upon the managers fitness for his
work depends the success OF the dairy.
His pos ton is a most difficult one. Not
only must he superintend the making
of the butter, but he must keep close
watch on the proceedings of the mem
bers of the society. He must inspect
their farms; examine their cows to see
they are in healthy condition, and in
sist upon the COW houses and the YES
sells in which the milk is transported
being kept perfectly clean. All who
join the society agree to observe GER
tain rules with regard to the feed
ing of their cows. They undertake,
for instance, to give to each COW
at least one pound of rape cake
per day during the winter; also never
to use cabbages or turnip tops as fod
der, and to give notice at the dairy
when they are using potatoes, vetches
beans, etc. 1t is the duty of the man
| ager to see that these rules are rigidly
observed. Any farmer who infringe:
them is in the first instance, warned
and, if he repeat his offense. he is fined
| Under certain circumstances he may bt
expelled from the society. The man
ager is provided with house and gar
den, and is paid a small salary and {
commission on every one hundred
pounds of butter sold at satisfactory
rate.
The dairy officials collect the mill
from the various farms, weigh it-th
Danes have no faith in measuring
test it, and hand it over to the butter
makers, who have been special,
| trained for their work. The place i
fitted up with centrifugal separators
and all the best butter-making ap
pliances, many of which are too cosA,
to be bought by any one small pro
ducer Thus the work is carried o.
there under much more favora BILE cor
ditions than in any ordinary farm
house dairy, with the result that th
butter made is uniformly of a bette
quality. 1t is produced too, at les
cost; for, in a cooperative dairy, OWN
to the extensive scale of the operation:
many economies are made which woul
be impossible in small one.
The farmers are paid monthly, at
rate fixed by the executive committee
for the milk they send to the dairy
And they are required to buy bac
from the dairy also at a fixed rate,
certain quantity of separated milk {
churn-milk cheese. Every Februar
the accounts of the dairy are CAREFUL
balanced, and statement of the r
ceipts and expenditures is drawn up t
the executive and presented at gener;
meeting. What money remains aftt
defraying current expenses goes
paying off the debt for the initial co
of the buildings, etc. As soon as tt
dairy has cleared itself an inventory
| tho cociatu'c ic TY1a5a and RI a.