The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1894-04-14
MAKES surrea roa KINGS.
a Danish W0nsn's Remarkable Success
the Dairy Bualness.


MAKES BUTTER FOR KINGS.
a Danish womsn's Remarkable Success II
tho Dairy Business.
There is woman in Denmark whs
may reasonably claim the title Of but
tor and cheese maker TO the crowned
heads of Europe. Every morning from
her dairy few pounds of butter are
sent by express to the royal palace in
Copenhagen. While visiting the king |
Of Denmark the emperor of Russia
tasted her cheese, and now he is one OF
her regular customers. The products
of her dairy go to many other coun-
tries, everywhere commanding prices
many times larger than those for
which the goods of other producers
sell, and without doubt there are other
crowned heads than those of Denmark
and Russia that are customers Of hers.
A bulletin of the United States de-
partment of agriculture tells about
this remarkably successful dairywo-
man. She is Nine. Nielsen. She calls
her farm Havarthigasrd 1t is an
hours ride by railway from Copen-
hagen. The farm is cared for by her
husband and son-in-law, but when
they deliver the warm milk into hci
possession their responsibility ceases
She personally superin tends the max
ing Of the butter and the various kinds
of cheeses, and she markets her prod.
ucts. Not all of her butter and
cheese is consumed by potentates, and
the small surplus is sold in a little shop
in the exhibition building in Copen-
In .,,1,n in1p
waits upon customers every afternoon.
Nine. Nielsen has been u close stu
dent of dairying for nearly thirty-dve
years. She has visited, England, Hol-
land, Switzerland, Norway and France,
and has studied the methods Of dairy
ing in those countries She now has
sort of school of dairying, in which she
instructs pupils, receiving from each
about twcnty-seven dollars, whether
they stay for a shorter or longer period.
! Most of them are young women. They
give their services to her while they
are under her tuition, SO that most OF
her work is done by her pupils
Throughout Europe many of the chief
dairy women are graduates of Nine.
Nielsen's school.
The farm on which this famous dairy
is carried on comprises only a hundred
and siHty-siX acres. Between twenty.
five and thirty cows are kept in the
herd. and about twenty is the average
number giving milk at one time. The
dairy buildings are not elaborate.
Nearly all the processes are old-fash-
ioned. For instance, no separators and
no sterilizing apparatus is used in her
4 1~,,%
working are done by hand. The product
is packed in small china crooks Nine.
Nielsen makes several kinds of cheeses,
Camembert, sweetmilk, Gorgonzola,
Myse, Edam, Chester and other varie-
ties. Her process of making Camem-
bert cheese is described as follows:
"The fresh milk, warm from the cow,
was warmed to 100 degrees f. At this
temperature she added 1-1OOth pound
of rennet for each ten pounds of milk,
after which it was gently stirred, and
then allowed to stand for four and one
half hours, when it had coagulated to
} the proper degree. The cheese vat
used was large earthen jar, which
| was kept wrapped up and placed near
the stove so as to maintain the same
temperature of 100 degrees f. until co.
agulation was completed. The curd
was then cut into small squares, but
not worked or pressed in the least.
When cut sufficiently fine, curd and
whey together were dipped out and put
in small tin rings or moulds with holes
in the sides, but with neither bottom
nor top. Each form, or mold, consisted
,, of two rings, one placed on top of the
other. and when thus arranged they
were about six inches high and meas
ured five inches il diameter. They
rested on strainer placed on top of {
vessel, and over the strainer was laid {
little mat made of clean, stiff, rye
straw, single straws being tied parable
. to each other. This was to drain of
I the whey. and the straw mats facili
tatcd the turning of the cheese. Wher
the cups were full they were left un
! disturbed fer eight hours in a warn
place near the stove. BY the end O.
that,time the cheese had settled 81
5 much that the upper ring or half o
i the mould was removed and the chees,
3 was turned, but left in the cup ovel
T. night. Next morning they were turned
g again and salted on one side. Three
or four hours later they were agail
4 turned and salted on the other side
i No pressure was applied at any time
!" During all this time the Temperature
. did not fall below 7S degrees i. Afte
the second sailing it had acquired sufii
cient solidity to be removed from tn
mould. 1t was then placed in a room
with the temperature from IS to go de
grees H.. where it remained for two o
three weeks, when it was placed in tn
II cheese room with somewhat highe
temperature. 1t was ready for sal
l. when two months old"
" Nine. Nielsen is not educated eXcep
d in subjects of her speciality. She ha
"a made snug fortune and an interns
tional lreputation.-N. Y. Sun.
g 1t Was the Wrong Family.
l. The weary wanderers eyes gleame
d with confidence as he stepped up to tn
s. back door and knocked.
% ~ see there's horseshoes over th
.. door and the barn door, num-" he sal
20 to the hard featured woman who cam
IS to the door.
e WELL" she said, with q strong star
et ''I've noticed where there's hors
s. shoes nailed up you always find war;