Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1915-05-27
Dawes MAKE BEST BUTTER.
Othcr Nations Have Found 1t ImpO(
sibIe to Compete with Them
in Normal Times.

How the great Danish butter tra{
has suffered from the present war II
why it'll. Denmark is n" world hi Il
gest butter exporter in normal times
shown in the following statement. IN
pared by the National Geograp hic societ
one Of the many strands IN the va
derfully complex web of world commeII
that has felt the severe strain Of war
the Danish butter trade. Danish butt
Russian cavair, French champa ene, y
verian sardncs and Strassburg pate
foie gras are articles standing a.o
among their several kinds-special lux
RIGS that Fate dispenses only to her
vorites. The butter of Denmark has oe
famous around the world. and heretofd
1t sold everywhere that people We're to
found with wealth enough TO develop $
Cial tastes, The war has largely int
fered with this rich industry.
Denmark s butter brought the high
price in fancy markets and ii Vas ct
sidered superior to that uf any other
tion. II vas used 10y the eptcures
North and South America, South Afri
in the East and West Indies, in Egg
India and throughout Europe Good Ds
ish butter sold at s. @ pound. in
Of one two and three pounds. cows
other lands seem Just as sleek and
grass grows elsewhere just as succIld
but. despite these general advantages.
other country has been able to max,
butter chat will stand the changes
climate so well. or that tastes - or
and sweet
Dairy men in Holland, sweden and
IBERIA nave done their utmost to produc
butter that could vie with the make
the Danes without success. The
buffers Of these countries are worth
, than half as much Scientific dairy
orators in Germany also failed to du
cate il. Even from the milk of the c,
lof the United States. animals favo
hey ond most others. 1t has been found
possible t. produce q grade Of hut
that can compete with the Danish art
Danish butter is profit against all
mate. Butter. when shipped through
hot zones. mets and remains in I'D
state as long as ii is exposed to the Il
lc heat. Danish butter goes through
test, melts with the heat and hard
with the cold, and still retains the VIII
some sweetness Of its flavor. while q
butter loses its sweetness and flavor
der these changes.
The Danes do not explain the super
| itN of their product. They assert
there is no secret in their process Of
! ter manufacture. but. nevertheless.
are reticent about taking stran
through their great packing cstab
ments. The Danish commission no
buy the butter which they pack
small dairies all over the country.
Of their material coming from as
away AS Finland. This raw butter
they say. Is taken and mixed cared
at their central packing stations an
worked over again in order To free it
every particle OF milk The packers
sst that the raw butter which they
must be prepared only from sterlized
and cream, and thar ii must Ne prep
/ in scientifically clean surroundings
After these packers have re-Wo
the butter. they color 1t uniformly
/ the juic" of the ordinary garden
and pack il in hermcticaNY sealed
! They maintain that they use no prese
| lives or chemicals whatsoever. Neve
less, their butter has consistently
the advantage and, until the wars
| break. it formed the basis of one of
marks most thriving and widest kr
articles of export"