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This Ham Is f llmsd at ths rsduction ratio ehsclcad ImIow / Ca document aat film* au taux da rMuction tno.- ^ E ■ I 'i I DFPARTMr.NT OF AfJRKTLTl RE DAIRY roMMIHHIONERM BKANCK OTTAWA, CANAI>A A IJKI'oK'l" OX SOME PHASES OF DAIRYING IN DENMARK BULLETIN No. 4 PubMthr by dirvetion of the Hen. SYDNEY A. FISHER, Uiniater of Agrlcultur*, Ottawa, Ont. MA.V, IPOO DHPARIMKNT n\- ACRiaiMURn I>AIKY nOMMlMMlONER'M BRANCH OTTAWA. OANAl>A oMAnzAnov. J. A. Riidoh;k Dairy fommiMiitner, (Huw«, Ont. J. C. CiiArAiM A««i«tHiit Dniry ('(iiiiiiiiwioiwr, St. IVnii mi B««. Qiw. Mmr ntviMON. • I 'hi*-/. Ottawa. Ont. A. W. WoouAHi>. . . .Offloial R.'ftTi'.'. Biitt.r iiii.l rhf.ii*. rn.toiii Hon*'. Moiitrpal. Qu^. C. Varkkk SiiiMTiiit.'iKlriit .iiivprnni'iit ('n>am»Ti«'«. Ciilirar.v. Alta. W. A. WiuwiiN HiiiM'riiiti'iitlfiit tMiviTiitm-iit ('r.»a< Aaaa. C. F. Whitley I» ''harKB of Cow ('en»ti« Work. Ottawa, Ont. K.\TeNa|l» OK MAHKKTlt IIIMMKO. W. W. M.)o«E <''»'•'• Ottawa. Ont. A. W. Urindlky tCliief ('ar«» Iiupwt«r for Orwat Britain. (AiWrea*: Carltuii Uouae. Klgin Drive, I,i*<'ard, ('h»"i»hiro. EuRland.) rHUIT DIVIIIOM. A. .McNeili Chief, Ottawa, Ont. Dominion Fruil Intpiclort. P J. Carey Toronto, Ont. J. F. ScHivER .VIontr«-al, Que. K. H. Wartman \f..ntreul. Que. F I.. Dkhv Montreal. Que. O. H. Vroom Middl.-ton, N.S. J. .1. Phu.p Winnii>e«, Man. Maxwki.i. Smith Viuicot.v.r. B.C. COLD storacje division. • Chief, Ottawa, Ont. C. E. MoRTiBEix Inspector of Creamery Cold Storages, Ottawa, Ont. • The Dairy CommlMioner gives hia oeraonal attention to tlie Dairy and Cold BmraRe PlTlilons. t Cariro Inspectors are stationed at Liverpool. Manchester. Brlitol. London and Olasgow. rONTKNTS p^f • iNTRnlH i-rioN-By J. iMI.k. Rkport Stfi'tlon I- RfroM T»iUni AMO<'l«llOBi- (IfDfrtl Bx-Lswi V r«uH» Tablv I i hard! Kxirnalon of work to othar llnaa Tfallng AaaoclBlloiia Fycii Tablf III (avorue ylvUt per cow, Tyan) Tabia IV lavcraga yt»ld from herda ol V labowln* ImprovBment niai.. Be I 1 II.— Oreamarlaa— Ocnrral ('ri>aiiirry buI'MlDga rioora ani) dralnac* 8urrounillaga Marhlncry and appllanrxa The uar of llm« Paateurlalng and ripening u( cruaui FermentMlon aiartera and ripening rream 8hlpmeBU of butler Tcallng c'ommltteea at vrvamarleai Milk grading at creamerlea flHrtloii III.— The UanlHh Bulternml' -ra" Aaaoi-Utlon Section IV.— Co-t>perii ive frt^merlea' Aaaooailon* gnrtlon v.— Buri'au for .reamary atatlatl' Hci'llon VI.— TlM- Oanlah Butter Brand . . litiuii (The "».ur' Stfi'tlon VII.— Butter export aaar.ciiitloni. Sfiilou VIII.— Dairy exhibllona Local or county bulU'; (bIMtlona I rovlnulal Prrmanc ' . itate but jthibltlona ai Copenhagen.. S«ale of '' 1 uaed In ju ting M*-thoda of Ju.lging St-ctlon IX.— Ually icboola iiivtion X.— The experlmtMital laboratory Brand). t I'l li U u 13 U- U l^ u n IS n I'i IT IT M It It It 2<) 20 *) St 23 •ft 31 2S 35 24 s: 38 2'.t ID 31 31 ILLI'STRATIOXS. Frontlaploce. ■ Trlfollum ", the largest crea -lery In Leiiniark Plate I.— A typical co-operative creamery. Plate II.— The Interior of ' Trlfollum ' ireamery. Plate III.— The Interior of ' Trlfalium ' creamery, Plate IV.— Creamery aecilon at a provincial lairy exhibition. Figure 1.— Dlspoul of drainage.. Figure 2.— Interior co-operaiiv- creamery. Figure 3.— The • Lur ' Brand 4— ii To THE HoNia RABLF. THE MlMSiTER OF AtiHIClLTrRE. SiH.— 1 iK-rewith submit for your approvn] Bulletin No. 4 of the Dairy Coramls- eioners Hranoh series, which consists of a Report on some Phases of Dairying in Denmark, hy Mr. C. Marker, one of my assistants. Tills report c•ontain^ information which should be of (arreat interest and value to Canadian dairymen. I beg to recommend that it be printed for ^neral distribution. I hare the honour to be. sir. Your obedient s€rvant. Ottawa. May P, 1W>5. J. A. RUDDICK, Dairy Commissioner, IN'rUoDI'CTloN. The report which Mr. ifarker preaente coutains many valuable auggeatioiu for Canadian dairymen, and especially for thoae who are connected with the creamery hrauch of tlie dairy industry. Two strong charnet*ristics of the Danish dairymen are presented in a very favour- able light. In the first place there is the splendid loyalty with which these people support all their institutions, whether it be the creamery or any of the various associa- tions which have been organized to promote their interests. The wise and far-seeing IKjliey which they have adopted in these matters makes true co-operatiou not only possible but highly successful. They are able to see beyond the immediate gain to secure the highest ultimate degree of success and profit-making. In the second place, the thoroughness with which every undertaking is oarrie two qualities which have been pointed out as l)elonging to the Danes in so marked a manner that Cana.iian dairymen are most lacking in. These pages eontain much fooi.i.s. Ihis st.it4..nvnt is 1... doubt true in some respects, but in others I consider that we have a goo.l deal to learn from them, particularly with respect to co-operation and organization. An admirable spirit pervades the agricultural claasee there in regard to matters of this kind. Tiie Danish farmers are justly proud of their co-operative institutions, which an- in many respects unique and well worthy of emulation. The following p.ig.'s will d.^al .-i.iert.v witii the nature, objects and results of some of the co-operative efforts along the line of dairying, which is the principal industry of the countrv, and which has done so much towards increasing the general prosperity of the nation. «f whose total exports agricultt.ral product* represent about ninety per cent. I desire to acknowledge the uniform courtesy received, during my visit to Den- mark, at the hands of the otKccrs and expprt.s of the Agricultural Department, college and laboratory. The readiness with which' they facilitated my inquiries and placed information at my disposal was fully appreciated. I am particularly ind Sted to Vr. Al. P. Blem, M.P., president, and one of the foremost workers in the D'.ish Co-operative Alliance, for statistical and other informa- tion freely given at the time of my visit and since. Respectfully submitted, C. MARKER. I.-RECORD TEhJTIXG ASSOCIATIO^fS IX DENMARK. GEXEBAL. In the year 1895 members of the local Cattle Breeders' Association, Vejen, Den- mark, formed themselves into an organization for the purpose of ascertaining, and possibly increasing, the product! • new of their dairy herds, some 300 milch cows. They found the milk and butter production rather light in comparison with the rulmg prices of feedstuffc, and that it did not leave n sati^f8ctory margin of profit on capital invested and labour expended. The farmers realized that, in order to increase the productiveness of their herds, it would be absolutely necessary to aacertnin the yield of the individual animals, ae well as to learn the quantity and cost of feed con- sumed bz each. Such work would be costly, and in some eases impracticable, for the individual fanner to carry on single-handed, but on the co-operative plan the cost to the individual would be comparatively slight and quite within roach. In this way, at a small outlay of money, the relative values of production and feed consumption could be ascertained. The only accurate and reliable means of obtaining the information sought would be by the use at regular intervals of weigh scales and fat testa, and by a carefully kept record of all details connected with the work. A set of by-laws being adopted, the association was named the ' Vejen and Vicinity Record (Testing) Association.' The movement, as might be expected, was watched with a great deal of interest; other districts interested themselves in the matter, and a number of new associations of a similar nature were formed each succeeding year. The following table shows the rapid increase of associations, membership and cows. According to a recent census, ihoie are in Denmark 1,076,265 milch (V)wb, of which 166,287, or 14.55 per cent, belong to members of record testing associations : — Tetr. Associations. Members. Cows. 1895 2 47 834 1898 109 1,844 45,005 1902 327 7.134 130.929 1903 367 7,990 142,296 1904 402 8,991 165,287 The by-laws of the Vejen Association are quoted here, because they have been adopted by the majority of the numerous similar organizations which have been formed in other districts from time to time: — BY-LAWS, VEJEN AKD VICIXITV RECORD TESTING ASSOCIATION. 1. The object of the association is to develop strains of cows which will produce a large quantity of milk rich in butter-fat. 2. The association to be formed is to continue in operation for a period of five years, and during that time no member can withdraw except by removal from the dis- trict. 3. The membership in the association is, for the present, limited to twelve or thirteen, who will agree and undertake to have the milk from the individual cows in their entire herds weighed and tested once everj- two weeks. 4. The working expense of the association is to be charged to the members in amounts proportionate to the number of samples tested, and such amounts are to be collected semi-annually by the president of the association. 4—2 9 10 5. TIm MMoUtion ihall elect a board of management couiiting of three membere, one of whom ahall retire each third year. The retirement ahall be by drawing loU the fiwt two years. The board of director* abaU elect from among tiieir number a preai- -dent, who shall ako act aa manager and treaaurer. 6. The board of management shall, ou behalf of the assaoiation, engage an expert assistant to attend to the sampling and testing of the milk from the indiridual oow* owned by members of the association. The assistant shall also keep a correct and com- plete account of the milk and butter yield from, and the quantity of food consumed by each cow. He ahall also prepare statemenU showing the comparative resultt from the different herd* and individual animals of each, in order that a selection ro' / be made of the animals which would appear to be specially valuable for breeding pur- poaea* > .i 7. The financial year of thia association will be reckoned from May 1st to Apnl 30th, and all tho records and atatements must be in the hands of the auditor before June Ist following, who will then return them two weeks prior to the annual general meeting of the aasociation. , , , , ,, . , . ^u ^u 8. The annual general meeeting of the association is to be held not Uter than tne month of July of each year. . . •■ 9. Any member who desire* to present any matter or question for discussion or action at the annual general meeting must communicate same in writing to the president at least eight days prior to the date of meeting. 10. Each member of the association shall hove one vote, to be given in person or by lawful proxy. , ,, . . u-. v i. n 11. At the annual general meeting not less than one-half of the membership shall be required to form a quorum. Should there be no quorum, a special general meeting may be called for not less than two weeks thereafter, and at such meeting any matter may be dealt with irrespective of the number of members pr«eent. At any meeting all questions shall be determined by a majority vote. 12. The association can be dissolved only by a resolution passed at a general meet- ing. Adopted January 24th, 1896. In addition to the foregoing, it may be mentioned that the members oi" the asso- ciation pay their assistant a stated salary per year, and furnish him with room and board during his periodical visits, besides conveying liira and his equipment to the next farm on his route. The assistant devotes his whole time to the work of the asso- ciation. METHOD OF WORKING. When a record association has been formed an .assistant is engaged to carry out the practical details of tlie work. Being supplied with a complete sampling and mil* testing equipment, he makes periodical visits to the farm of each member of the asso- ciation the frequency of his visits depending on the number of members. In the majority of cases each farm is visited once every two weeks, and the day s milk from each cow is carefully weighed, and afterwards sampled and tested by the assistant, who makes the entries in a book kept for the purpose, not only of the milk and butter-fat yield, but also of the quantities of feed consumed by each cow since his last visit. The farmer keeps a record of the latter from day to day as nearly and as accurately as possible. A uniform system of hook-keeping has been adopted by nearly all the=e a«f>ciations. The results of the day's milkings multiplied by the number of days have elapsed since the previous test are taken as the yield for that period. The details of the feeding, furnished by tlie farmer, are recorded and computed into the so-called u noD cvm whieh fumiah the buis for oompariaon of iwulto obtained from individual animak or h«rda. Tha ' feed uniu ' haT« been eetabliahad throui^ a leriea of feeding ezparioen^ planned, and diraotad for a number of yeara by the late Profeaaor Fjord, for the Daniah (oremment. Theae ezperimenta extend orer a period of lomething like sixteen jrean. The feed units or equivalents, so far aa the teato have gone, are about as followa: One lb. oil cake = 1 lb., grain = 10 lbs., mangels, green feed or carrots n 19} Iba., turnips = 3 to 4 Iba., hay = 8 to 7 lbs., straw = 1-10 day on pasture. The cost of the commercial feedstuffs, about IJ cent per lb., is made the basis for oaloalating the valua of feed units. Aa to the composition of feeding rationa, we find that according to report of the United Teating Associations of the Province of Fyen, for 1902-08, comprising 84,4M cows, each 100 feed unit4 were made up of the following: — 19 per cent oil cake. 14 17 38 7 6 grain (different kinds). roots. pasture and green feed. hay. straw. 100 The Vejen Association reports the proportion thus : — 1900-01 1901-02 1902-03 1903-04 Per cent Per cent Per cent Per cent Oil cake 23 27 24 25 Grain and bran n 10 7 5 Feature and green feed 27 26 30 30 Roots 2t] 23 22 23 Hay 6 7 10 10 Straw T 7 7 7 100 liW 100 100 At the end of each year the assistant prepares his report and a statement showing results of the year's work. This report is then in due course laid before the annual general meeting of the association, and afterwards printed for distribution among the members. These reports contain a great many very interesting facts, and give rise to considerable discussion and reflection. They show at a Rlance the financial standing of the individual animals in each herd, indicating the yield of milk and butter, the increase in live weight and the quantity and cost of feed consumed. One of the early reports of the pioneer association shows that one cow of a certain herd produced 10,183 lbs. milk containing 382 lbs. of butter, at a cost of $63. whilst another in the same herd gave 4,098 lbs. milk, yielding 133 lbs. butter, at a total coat of $50. Whilst theee figures are extremes, they show the usefulness of the testing and record system, and tend to awaken closeness of observation and careful reasoning on the part of the man who is interested. 4— 2J u QVAUnOATIOMI Ot TUt AUUTAKTI. Tbe nature of the duties required of the MeisUnt demandi that ha potaaaa * general knowled^ of fanninif operations, and akill in the work which hp ii enffaged to do, Tiz., milk »ainpliiig and testing, computittion of feeding rations, and general book- keeping; also ability to give general advice to tbe members of the association as to their part of the common work. Some of the leading agricultural schools in Denmark conduct each year special oounea for Record Teeting Association Assistants, each course extending over periods of one. two and four months each, and including special instruction in the followinc branches, rii. : — 1. Milking, weighing and sampling of milk in the stable. 2. Toe use of Dr. Qerber's milk tester. 8. Practice in book-keeping and recording milk and butter yields, feed consumed by the individual animals, and the keeping of herd books ns practised in the ordinary Msociations. 4. Lectures on milking, constitution of milk, Ac. 5. Examination in the principles of cattle feeding and (mntoniy of domestic ani- mals. 6. Instruction in the judging of live stock. The students enrolling for these courses are expected to have a practical knowledge of the care and feeding of cattle. They are also expected to be thoroughly skilled in milking, able to write a legible hand, calculate correctly, and to possess generally such mature experience and judgment as will enable them to lead and instruct in every important branch of farm work. 3TATE AID. In accordance with the law of May 23, 1002, the sum of 120,000 kroner ($32,000) is each year set aside by the Danish government for the purpose of rendering financial assistr 'e to the record associations, in portions of not more than 250 kroner ($66) to any one association having a membership of at least eight with not lees than two htmdred cows, such associations having for their objects : — ' The investigation and recording of the feeding, as well as the milk and butterfat yield of each cow in the herd, and on the basis of these to make the cattle industry more remunerative, and work towards the development of more productive strains of cattle.' SOME OF THE RESULTS. The Record Testing Association which has the longest record in Denmark is the one formed at Vejen in the year 1895, and through the courtesy of its consulting expert I am able to present some very interesting facU gleaned from late reports. The weights given in the following tables have been translated from the Danish, and repre- -ent lbs. avoirdupois. Table I shows the average result of eight years' work of the above association, and indicates a decided improvement, practically from year to year, in the yield of milk and butter. It will be noted that the ' increase in the live weigiit ' of tlie animals is also included in the table. The association procured a pair of portable cattle scales in 1897 for the purpose of weighing all animals twice each year, and the advantage of this move is obvious. Y«>M. u Tabu I. YlKI.I) Amcnauk. YlRLIi l-KR KH) Kmi> I'MTH. No. i>( N ( Urn. Milk. IVr « 'Kfit Km. Uutlir. I.I-. Milk. Dm lliittir Mm. ill. ir«>iiM* Uv« wniyiil. 1H96 'A... ts •m «l,tlHtl ,1 :m •Jii'.' 143 ."> 22 iww »:.. ... '• 13 :«lll •l.tl:)'! ;i •jii J44 113 .■V ;■» Iw.C l*.. I» 3)13 II, UN. ;t :c ••w 1.17 .-. m 2 3 I«IH !!!».. 4t{<> 'l.rtT'i 1 ;i ») "ii; 144 .") x< 3 S imw num. 1 ;» *C , tl,7(W< a :iii .'•Ml 1411 ft 37 I 7 IWKMd.. 1 L^^ ran H.iyi:! 1 It ;tN 2411 i:w .-. 12 2 I!«»l IK!.. 1 •-•?. 4!W H.lliW 3 411 2711 Mr, ft 40 1 U Itkl-.' M.. ! •Jii »•« ■..■W. ;t la 2h;: I4«i ft .V. 2 4 IWKI (>«.. 24 4i«:> :,3H8 3 41' 3 37 2Nri Jiii U IW ft «> ' It) Ai f rj4^r»*i» < if !» yt^r* . . «, movraiMit on tb« Tiltn<) Tjn (Tuan):— 9 aMooiationt were fonmd in IMT 11 M 10 M M 11 U 18 •< 11 H ISM ISM IWO 1901 IMS IMS Tba mambaiahip of each aiaociation variat from 9 to 00. Tba nwmbenhip of each aaaoriation avmiea 83. "m Bumbn of oows par aiaociation average* 8M. ToUl auociationt in 1903. " mcmbanhip " " nombor oows " 70 1,S89 84,4M In point of milk production 1,178 herda were claaaed a* followa:— Yield from 2 herd* areragin* 3300— 4,400 Iba. annually " 4,400- 8,500 21 186 366 438 158 27 S 1,172 5,600- 6.600 6,600- 7,700 7,700— 8.800 8.800— 9.900 9.900—11.000 Over 11,000 If we clawify the henls under ditM-rent percentajreg of fat in milk we reach the conclusion that the milk from 2 herds gave nn average test of 201— 3'00 pe. cent 17 80 161 321 200 9C 28 6 2 3 3-01— 3' 10 311— 3"20 3'21— 3'30 331— 3"40 3"41— 3'50 3'51— 3"60 3'61— 3'70 3"a— 3'80 3-&1— 3'90 STU— 400 Over 401 1,172 If Table III •bowt tb* yaarly aTrng* r aM par wm of l.lTt btrdi for tta yaan. i' Hough an improramaat from aar tojr yaar it apparaat, yat it it not at graat aa ralilit h Mpaetad, owiag, no i. »K *M «S7 S M 3 41 BulMr. Uniu OlB- •iiniwl. nlu. Mt I 4,1*7 «M j 4,007 »• 4,» IM I 4,4*4 m\ 4,71*1 LU. MUk. IM l«l IM IM IM Lb*. Bmivr. • • » 5a 5» Table rV thowa the claatification and yield of varioua ticed herdi for the year 1903-03. Table IV.— Average milk and butter yield from hrrda of clifftrpnt nixpt, 1908-08. 8ii» ut Hrrdi. Hndi. Cows SKA IHtyi. Up t»••. l»)Cl>W>.. 31 Ui 71) uowii , Ovt-r 70 COWL, nnn 330 47 » 8,0*1 1 4,B06 2 3.1M 1 »,H0!{ Lta. Milk. Table V.— Contains the firat (1898-9J>), a years' record of ten entire ansooiationf . 1 latpat (1902-03), years' result of a flra .1 millting cowa and heifers included. A 24lt 7 a.. . 244 B (■ s.'a 2 D 3«2 6 K .■»in ;« K W I (J 23H 3 H. .. 4«!t 1 1 318 6 J. .. . 432 16 The afisociationa in Fyen are well organized, and work hand in hand with the numerous local cattle breeders' associatitns, and there is no doubt that there, as in others portions of Denmark, the testing :iiid recording movement has a bright future before it, and will be the means of weeding out many unprofitable animals which are to be found on most farms. It is the aim of the Central Organization of the Cattle Breeders' and Record Testing Associations in the various provinces of Denmark: — 1. To hold meetings with local managers and assistants of each association for general discussion and instruction. 2. To further and encourage the practice of uniform and thorough book-keeping by the associations. 3. To a.ssist in a thorough training of expert assistants. 4. To assist the record testing associations in their enueavours to include other branches of farm work under a system of careful control. 5. To publish the result of the work done by the various associations, in order that they may attain wide publicity and stimulate the interest of all concerned. II.— CREAMERIES. GEXERAL. At the present time there are 1.30S creameries in I'enmark. 1,157 of which are conducted on the co-operative plan, each patron being n shareholder; ISS creameries are owned and operated by private individuals or firms, i.nd 03 are so-oallej • Estate Dairies,' each of the latter handling the milk of one large herd only, from UK) cows upwards. The estate dairies were the first in the field to export a uniformly fine quality of butter from Denmark to the British market, and to estaM'^h that reputation which the Danish creameries have since sustained for their butter, jnd which they endeavour to nminfain by carefully studying and catering to the requirements of British con- sumers. Tlie estate dairies have hcen able to produce a uniform quality ol' butter, having well under control the feeding and care of their herds, employing the best qualified buttennakers and using the most suitable machinery and equipment. But by joint efforts, the smaller farmers made it possible, through the establish- inent and operation of proprietary and co-operative creameries, to produce a quality of butter equal to that made by the estate dairie=. and for which equally good prices are obtained. The first co-operative creamery in Denmark was established in the year 1882, and others followed in rapid succession thereafter. The 1,057 co-operative creameries manufactured during the last three y^ .rs 1.50, 162 and 170 million ll)s. of butter respectively, and have now a membership of about l.")0.n00farmers supplying milk from 800,000 cows, or SO per cent of the total number of milch cows in Denmark. The business of these organizations is managed by boards of directors, the indi- vidiial members or patrons assuming individual and joint responsibility, financially. Each association is governed by by-laws, containing provisions for the election of officers, financial responsibility of members, milk supply, feeding of milch cows, fines, distribution of profits, general meetings, &c. The members pledge themselves to furnish to t!ic creaTncry, a staVd number of years, all (he milk produced hy thnir roir.^. with the exception of such quantities as may l^e required in their households, or which may be disposed of to sick or poor people in their immediate neighbourhood who do not milk cows themselves. Fu;. 1. -DiMPOMAi. OF Okainaiik. Fli:. -J. SKI'MiMOl! I;™^M AT A I)AMnH Co Ul-KKAT1\ K CkKAMEKV m O I 11 Plate I is made from a photograph of a typical average-size Danish oo-operatiy« creamery, wlii 'h receives and handle* seven to eight million pounds of milk annually, and costs in the neighbourhood of $10,000, fully equipi)ed. TJsuiilly. good commodious dwellings for the accommodation and use of there sev<'ral acres are irri- gated liy the creamery drainagi- and producir lieavy crops of hay or gncen feed every summer. Some creameries deri e a revenue from that sour'-e. If the urai.i.ige can not be ii-ed in this way it is usually conducted in closed drains to the nearest stream wh' re it it the moral effect on the patrons, and the workers in the creameries too for that matte, of ' labour well done,' is not lost by any means. THE USE OF LIME. At all the creameries visited the barrels containing .-lacked lime occupied a prom- inent position. It is mainly through the untiring efforts of Professor Bog^ild that this excellent cleansing and purifying agent has been so largely adopted, not only by the creameries themselves, but aho by the creamery patrons. The creameries which years ago practised the ' steaming " of all churns, creom barrel>, aeing much superior for cleansing]; purposes, and a sreat deal cheaper as well. Lime removes grease and sour smclU from floors and utensil.*, makes tinware brighter, and the jrrain of wood firm, bright an.l close. All articles used in pieparing fermentation starters are kept submerged in a barrel of clear lime water when not in iise. Lime has no superior for removing oil or grease from flexors if ."pplied in a fairly thick layer and left on for a few hours. Tlie by-laws of some crcamerv associatinns recommend strongly ♦f the patr(«s to use lime instead of soda for cleansing their milk vesj^els, as well as for whitcwashinjf stables, milk houses, &c. THE PASTF-t^RIZIXG .'VND RIPK.MNG OF CREAM. Pasteurization is now pracised in all Danish creameries, being compulsory ac- cording fa law. All milk which is upe- patrons. It requires, for instance, that all m'lk be delivered sweet at the creamery ; otherwise pasteurization cannot be carried on suc- cessfully. Tainted (acid) milk, or cream, can not be pasteurized without more or less curdling, causing the deposit of a crust on the heating surface of the pasteurizer, and accordingly decreasing its working capacity. (This remark does not apply, of covrse, to properly ripened and coagulated cream, which can be pasteurized without any difiB- culty). When the cream is pasteurized and a pure culture starter is used for its ripening afterwards, much depends on the quality of the latter, it being practically the detfrmin- inp factor of the flavour of the butter made from this cream. Hence the buttermaker must exercise the prcitest oarr- and good jiidginoTit in the wlrotion and propagation c-f the fermentation starter. Pasteurization of cream has been the means of improving and equalizing the quality of the Danish creamery butter, but it makes greater demands also on the skilly 20 Judgment and general ability of the buttermal(er and on the care of the milk on the fannt. It is claimpd for tho syitem that it provS'^i-^ an abwlutp miaronteo that Daniah butter, made for export, doea not contain my ^""n of tuberculosis or other disease. rERMEN'TATIOX STARTERS AND RIPENING OF CBF>»' As already stated, all croam i* pasteurised in the ' .<'iimeTie-. and it fol- lows that fermentation starters have to be u^id fir ll . .liiiR. There are now a number of firms who supply creamerie.* witli ' pure cultures ' at regular intervals, al- thouffh some buttermakcrs have beon able to keep a culture pitu- in flavour from one propagation to another for years, by exercising cnrc and scrupulous cleanliness. Skimmed milk is usually used for developin(r tho culture, and in most cases the buttermaker knows of one or mor.^ of his patrons who re^larly supply good, clean, pure-flavoured milk. Accordingly, he arranges to have this brought to the creamery early in the day, so that it may he run through the cream sepiirator first. He is then able to get sufllcient skim milk for his starter without running chances of having mixed with it milk which may not be quite so good in flavour. This selected milk is then heated in a water bath to a temperature of 100 to 19S degrees Fahr., and kept at that temperature for a coupl<> of houra, cooled to about 85 degrees, and a stnall percentage of 'mother' c\ilture nddcd, under thorough stirring. The vessel containing the starter is kept in a warm place, or instilated sufficiently to maintain the temperaturo as evenly as possible till the milk is ripe, i.e., showing 0'5 per cent of lactic acid. A couple of inches is then skiinm degrees Fahr. It may be men- tioned here that the 'starter' is not stirred durimr the process of ripening. According to the record of some 525 creameries, the great majority of the butter- makers allowed their cream to stand from two to four hours from the time the proper point of acidity was reached till chiirning commenced, at temperatures ranging from 53 to 59 degrees Fahr. This is d^ne to allow the development of that 'nutty' milk flavour and aroma which the consumers of Danish creamery butter appreciate so liishly. Besides, cream held at a fairly low tenip'^rature for a couple of hours previous f.i churn- ing produces butter of a firmer texture than cream churii.^d immediatoly after being cooled to the churning temperature. SALTING AND WOHKINO OK BITTER. The butter is salted on the butter-worker and left for a jwriod of from one *o four hours before it receives the final working, During this time it is kept in boxes, in which the temperature is kept sufficiently low by cold runninc; water, to allow i* to become sufficiently firm for re-working and packing. This lapse of time al«o allows the salt to dissolve thoroughly. In some creameries tiie butvr receives two separate workings between salting and packing. SHIPMENTS OF BUTTER. The Danish state railways provide refrigerator cars during the warm season for the transportation of butter and other i>»irishable products to tlie seaboard, and from thence the butter is carried in cold storage on the steamers to the British ports. The Danish government gives a b-Dnus each year to the steamship company providing mechanical cold storage in its vessels for this purpose. TE3TIXG COMMITTEES AT CREAMERIES. I noticed mw feature at some of the creameries which might perhaps be adopted in this country with advantage, namely, the so-called ' testing committee,' consisting SI of two patron* who were rearch work and development* in the broad field of dairying. The Buttermakera' Aaaociation alao carries an accident insurance for the benefit of its membera, who now number in tha neighbourhood of 1,600. The aaaociation ia divided into local or county branches with a n.enibership varying from 12 to 141 each. The county organizationa are aelf -governing under a common constitution and con> duct from 4 to 12 local butter and ehiHMo shows each annually. The executive of the Danish Butteruiakers' Association acts as an advisory body in the adminiatration of certain governu^eiit grants made annually towards:— (1) Butter and cheese shows, and (2) assistance to buttermakers desiring to attend dairy school courset, or visiting 'model' creameries. IV.-d throughout, the vtable* were bright and well ventilated, and the cowa well groomed. Each milker was aupplied with a dan^) towel for brushing the udder* of the cow* to be milked, and aeveral wath baaina were placed at convenient pointa in the stable and used by the milkers. Dr. Hegelund aaid that the work he was endeavouring to teach the young people attending hi* couraea on inatruntion could be summed up in a i-'w words, viz. : The atableii should be kept clean, bright and well ventilated, the cows *hould be made com- fortable, be well groomed and cared for. The milking ahould tie done with clean, dry hands and the milkers should troat the cows kindly and take pride in doing their work well. Cleanliness throughoul, from the cow to the creamery is imperati^-e. One of Dr. Hegelund's firmer pupils writes thai he ha« conducted tifty courses in the new method of milking, on farms throughout tlie province, and that the total attendance at these classes wns 4^5 men and women. This work is proceeding hand in hond with that of the Record Testing Associa- tions, helping to increase the productive capacity of the dairy cow, through proper care, feeding and milking. The Creameries' Asswiation also promotes the work of milk grading and classidoa- tion at creameries, in fact their delil for usefulness is yearly extending. It aims at doing for the creamery patrons what the Buttermakers' Association is doing for its members, i.e., disseminating infortitation and encouraging ^od work. v.— BUREAU FOR CREAMERY STATISTICS. This institution was established in lSi)< by the \inite.i efforts, and under the auspices, of the co-operative Danish Creamery As.woiationj, tlie Agricultural Assooia- tiona and Danish Creamery Buttermakers' Association, for the purpose of collecing material for, and publis'-ng annually, statistics from all the creameries whose manage- ment desire to maintain a thorough system of bookkeeping and economical manajti?- luent, for mutual advantage. The committee which has this work in hand consists of representatives appointed by the various organizations mentioned above, and Mr. Dall. one of the leading dairy < ::pert3 employed by the state, is the chief <•{ the Bureau. The statistical work is paining sronnd .and importiince every year, and receives a government grant annually aniountiiipr t" it.OCH') kroner f$2,4;?0). for the maintenance of the Bureau, which not only collects and publishes stitistieal information relating I) the operation of the creameries, bu: also rhc butter prices rc-alizoil b.v ciicli every week, the latter being published in the public press weekly. Although the official Danish r,iiotation committee determined and published the ''ominal quotation in the past with little regard to prices actually received by the tLeameries. the Statistical Bureau pub- ;'4 lithtd th« pricr. aciualljr nwiveu, anil tbit it now mNci* th« iMtii, to • Um i»t«nt of According to th«M .ut*tic. th« qu.lity of tU milk (in point of f.t content) i. tUcotd A- ..tton wfemd to elwwbei*,; tho qu.nt.ty of milk per oow it .1«, In- cjJMm. .le th. m.nuf.eturin» ..,p««« .t ti.« crc«mcri« T.^ Tin; ,^^^^1 n-rlv 'iir*!'l"J''"J''*" '" ~"?^;''"" *"!• «»* "PO'f Pul.li.i,Hl hy the Bureau i» that n««rly ,.ll the .rcHnw-riet which have luriii.hwl tinir rteonl. for « few year, hnv" a oent pt-r pouml „f butt«r m«n,.faotur«,i. A mec-hunicl and en«ine*rinB oxp..r il tSSKil' « IT '^^"•'"''•"" '" «!« ,«"•";' 0^ intUlUtion and economical operation of rrn'oiSl.ti'roftuer **'"• • "''"^"°" *" '*■* "•^"•*- '« '-•• - «•»-' « The forrat to be tille.1 out by cnameriea who tubmit their recorda to the Bureau for tre..nery hututic. .how «,„on« other itemt the amount paid out for milk tran"po^ trt.oD. cnrtag« of coal butWr, *c.. «il.rie. of the creamery manager.. amounTp ii for fuel, .ce, butter packages, lubricantt. Milt an.l colour, rennet. Ac., maintenan.* of i^ i„T^'?""'*"T; and renewal of milk waggon.. cUaning material, office and pott- age, inU-re«t on cai ital, and other expcnMt. The report of tJie Statistical Buneuu i. a voIuum. of tome 150 page, and replete v^ah n,for.nat.on: each creamery fun.i.hing .tati.lica, material recd!^ a cop % at't the manngoinent haa an excellent opportunity of comparing the ' performance 'of the crenn^ry under their charge w.th that of other, differently .ituat^ Tirdl.le 1 u- formation g.vcn .how. plainly where the greatest care .hould be focu«ed with a iew to making tb« butmea. ev.n more profitable, by the reduction of manufacturing ex- TT uV^"° "t'^ul-t*. the d.-.ire to keep a careful and correct record over de'aiN of which there are .o many. oeuim. Judging by the number of creamerie. joining this mov^ent from year to year on. cannot but be .mprewed with the fact that thi, work haVa future tefore it an i will play an important part in making dairying even more profitable than at present' ■>ANI8H BUREAU FOR CREAMERV STATISTICS. Six Annual Report). '^.z.:'^^^. ^-:r^'-^- s^^u^?^ 189S 304 4.4SK) OC'S 1*»» 323 4.r.'.r, 26-4 ^^ 323 4.760 26-3 ^^^ 355 4.M2 26-1 ^^- «0 5.140 25-0 ^«>3 483 f,351 25-6 The above table indicates the progress year by ye«r; the figures in col.tmn thrco represent the average qunnt.ly of nulk received at tl.e creameries per cow. Considering that rt good deal of milk is usc^l on the farms for young stock and household, the ac- tual average yield from the cows milked will bo of course greater than shown As might be expected, the manufacturing expenses are higher, proportionately in small .nnd medium sized creameries than in the large ones. The average of 1 IB") annunl creamery records, extending ovt a peric^ of four years, indicates that 'th.' relntive cw=t of manufaeturaig: one pound of butter in creameries handling (1) 12 000 ";i^k daily, and over, (2) from 0,000 to 12.000 lbs., and (3) under 6,000 lbs. daily was 100, 111 and 141. ■' Sff VI.— THE DANISH BL'IIEK BRAND ASSOCIATION. Thia association was organii.'d in \w») ny ■ Tlie Co-.iiwrative Creamoriea' AMocii- tioii,' for the purpose of ailoptiiig a coiimion tra.ie 'i.rainl. to be resistereiJ in Denmark tmi\ Great Britain for Danish cioaniery l)\itter. I'Ijo principal objec: of thi^ nationil "1.1 and is to afford a guarantee to the consumer.^ of its origin and' to prevent the sali' of butter manufactured in other countries as • Duiii-'h.' The brand, known ns the ' l.ur Brand," (Fig. ■-i). U printed on one stave of eacn ■v. I T package together with an individual numlxn-. the hitter for purposr^ of idcnti flcation, uvA i ised by members of the assooiatioi; on all packages containimr export '.'lit'T, as v'e'l 8 for'printirp <>n all pan'lmient p.ip.T 'infrg, and wrappers, usci in til is connectio i. The Butt<:r Brand Association is dividi' ganizatiipna, the loemlers, i.e. the creameries iiit.i tw.iity local or county branch or- ^ _ _ of each branch electing a representative to the general board of management to serve for thre.; years at a time; and it is th'' siipplying the best buttn- get the highest price. There are some half-dozen of these H^sociations. inclu-cii'iation. Tliree packages of lnitter are picked mit pronii-^cuously from each creamery's shipment. The packages, being opened, are covered by .; nood so ai* to con- ceal tlieir identity, and then scored by two creamery managers and the salesman of the association. The miinagers (if all the m iimeries in the urminizaticm nrticiair n- judge- in turn. This methoil of scoring th(> butter is considered an absolute guarantee of im- partiality .ind gives the individmtl creamery men an excellent opportunity to see and judge their own butter in comparison with that from other creameries, and in acting on the information and experience thus gained they may l>e able to effect a great im- provement in the quality of their butter, iiuil ii.u-i cpientlv n%ili/< tli( lii^'he-t jirie ■ for it. VIII.— DAIRY KXlimniONS. I.OCAL OR (OINTV KMllHlrioNS. These are condueted imder the joint iuispices of the county branches of the l)ani>h Creamery Buttermakers' .Vssociiition and the Co-operative Creameries" Associations, assisted financially by a government grant of 4,0(H> kroner ($1,080) annually, which covers in the neighbourhood of 15 per cent of the actual expens.s incurred, the balance leing made up pro rata liy the creameries jiarticipating. These local shows are very useful to the creamery men wlio take part in them — over OfM» in number— aiul for whose benefit they were especially designed as a means of instruction. Tli. great majority of the exhibitors are able to attend all shows of this kind and have the privilege of examining for themselves any or all of the butter -hown, after the judges have completed their laliours and jilaeed tlie awards. I'ld'lv lectures arc also delivered by the principle jtidges, giving a critical review of the quality of the butter exhibited and suggestions a.= to remedying the defects pointed o>it on the score cards. Tlie value of this association, i-ouiparative examination anacka>:es of butter were critically examined aiul scored by the judging com- mittees. As a test for keeping quality, the butter at the different shows was from 10 to l'1 days' old at the time of scoring, and during the intervening time held at temperatures varying from 45 to 54 degrees Fahr. Following are some of the regulations governing the local or county butter shows: 'Each county branch of the Buttermakers' Association must hold not less than 6 (some hold 8 or more) shows in each calendar year, and the butter must be at least ten days' old at time of judging. •The butter must be shipped from the creameries not later than the day following the receipt of shipping advice, which must accompany the shipment (placed under the cover of the package wrapped in parchment paper i. ' The shipping i rders are mailed so as to rtach all crt ami ries in tin- ilistrict (Ui tli? same date, and no previous information is given to any exhibitor as to the date on which the orders will lie issued. 27 'All tlic lutl.r en . xhil.iti.in is jii(ln(s the shows are held, lait who wi.«li to participate, are r.-ipiired to pay a (ipecial •"ti'i. V.xhd.itors are r, Muir.d to defray all expanses in counectioi. with shii.pint: the exliihits lioth ways.' , ,• i , ,• v ,, The local hntter sl,o«> are now recoK-iized as h.'invc an e-ial.lisla.l teatore ot tin Danish cnai.iery svsicm. and as s„ch form tli< hasis nf the two laru- provincial .x- hil>itions licM annually in ea<-h provi..i-<'. The creameries, or huttermakers. whose average scorch have l,e.n auioiif; the ' l.est third' of the total durinir each year at the lo.al diows. rt'ceive .liplonuis provi.led tli.y have had an averajfe -•ore of In points or over. F5e-ides, siktmI prizes -.rv awarded .1,,. hnttermaker.s whose butter rec ives tlx' hip;heKt iiuml.er of i-oints. Thos,. only who participate ic^nilarly in the local -hows an- privilcpd to send ex- hibit^ to the Provincial Dairy Show-. TKOVIM lAI. li\IRY KXniBITIONS. These are sometimes duhbed ■ rarade Sh.-us' ,„ the exhibitors r.-.-iv.' notice lonir before the butter is to be sent forwar.l. and have therefore, ample tune and opportunity te select the material from which to make their ' show ' butter or chei-se. Notwithstanding this criticism the provincial shows have great value. '1 hey give the exhibitors an opportunity of showing iheir product to the very best advantage, and the privilege given to all visitors at the shows to personally examine any or all ot the exhibits for thenvsclves, and eomiiare notes after the judging i- completed, p<'rmits them to galher much information. He>ides, the publicity given to these shows liclps to awaken and stimulate an interest in dairying tliroiiglmnt the country on the part of the farmers, and this is. jierhaps. the mo~t valuable feature. I had an opportunitv to attemi a large pr.ivincial dairy show in .Jutland, at which fK.nie .^.-JS packages of butter and 1S4 cIiccm. wer,. e.xhibite.1. The butter was scored by three, and the cheese by two groups of expert judges, each composed (d' three, and two members respectively. The judging was done on the day U fore the exhibition was opened to the pulilic. sc. as to give the management an opportunity of having all the scores printed in lli(> official catalogue, which contained also full particulars of the manufacture of each exhibit from information furnished by the exhibitors, on a fo-.-ni supplied for the According to the catalogue of the exhibit, which I viewed T find that all the hntter en exhibition was churned from cream pasteurized at temivratures ranging from l.S degrees to nearly -204 degrees Fahr., 00 per cent coming within the range of 18.5 and 194 degrees Fnhr. . . T note also that ni> |Kr .•ent of the participating creameries report having coolert the .■ream, imme.liatelv from the pasteurizer, to temiKTatures ranging Ixdow .54 degrees Fahr Hence, notwithstan.ling the high pa-teurizing temperatur following awards were made : — Silver medals (24), to all butter scoring 12-1 !) points and over, ti.') lironze nieda!-i to butter scoring 11-5/8 to 12 points, and ' honourable mention ' to l» form a verj- important feature of the Danish dairy industry. They aim at mutual instruction and improvement. They constitute to all intents and purposes a contest bi'tween the individual cri'americs and butlei'm;ikers, who smid forward only what the? consider theiiiselvea t" be their very best produet: and judsiinir by the amount of in- terest shown by the exhibitors on this oeeasion, some 400 l)utterniakers Iteing present, and the public generally, there can be no doubt of tiie educational value of these show.s to all who are interested. The provincial, as well as the local shows, are of an ambulatory nature, and ar-j held wherever the best accommodation can Ive found for the exhibits, the public lec- tures, and for the numerous visitors. The larger towns and cities hold out considerable inducement in the way of ;ie- commodation and money grants for the privilege of doing honour to the dairying in- terests of the province in which they are situated, and manufacturers of creamery machinery, equipment and supplies are always eager to -secure space and make taste- ful displays of some of the newest things which they consider the creamery men should see and buy. Plate 4 shows the arrangements of the butter section at one of the large provin- cial exhibitions held in Odense in 190<). The machinery exhibit can be seen throtijih the glass partition in the background. PKRMAVKM on STATK Bl TTKK EXIIIllI I'll i.\> AT fiil'ENUAGEX. The 'Consecutive Series of Permanent Butter Shows' have been conducted at the Experimental Lnb iratory of the Royal .Xgrieultiiral and Veterinary rollege, (^oiwii- hagen, since the year 1889. The late Professor Fjord had, up to that time, engaged in extensive experiment;!", and research work along th lines of dairying, which was still in its infancy, and he recognized the fact that if this branch of agriculture was to attain the importanc-' anticipated, the co-operation of the government should In; (>nlisted even to a greater extent than heretofore. Fjord formulatd and submitted to the government and par- liament a plan which he considered, if adopted, would be the means of effecting i general improvement in the quality of Danish export butter. The plan received the cordial support of the legislative authorities and a suffi- cient sum of money was readily granted to enable Fjord to initi.ite what has sinoe been known as the " Consecutive Series of Butter Shows.' i9 Thf bultir sent in tc tiKX- i xliiKiiii n? I'V tlic iTCiiiiii rifs wiih < x^iiiiii.cil and scored ly expert jiuiK**. !!*• n cnnniiprcial i\r\\o\r-. wliilf foniplote ciitiiiioiil ;innl.v8(*, and to scriif ext«nt liacteridkifrioal inve^li^llli"n■-, wirf niiilc lur tin- [iiir)i ■-, i4' ili'ii'Mvirin,' iiip cniige, or cau90«. of certnin defects which Imd elicited eonsiderahle ndvcrse criti- cism from the liritisli markets. The creameries throughout Ucrimnrli were invit«(l to join tliis mw moviinent, and to submit samples of their butter when calleo. The following •iible indicates the niiml^r d crfiimcriis wiiicli took a<' 'antHjie ii the invitation dur- ing each of the past eleven .veiirs. Considering that over 0(Ki participate now. it may V<- fairly concluded that the information pained from this institution i- licing np- preeiated. Year. .No. of c;tameriei So. of paik-iges Average pcrconiagc partlcipaiing. examined. of water In butter. Ib94 513 1.079 13'83 1&D5 ;.9;i 1..3T4 KCTO 1^96 (IP: 1,924 13'68 IMt; t;^! 2.01(i i:r79 l&9f TIG 2.110 i;-!'93 18; 9 74': 2. won 19(Ki 7-7 2.153 It 09 1901 ^0h 2,376 U'06 • 1902 837 2.494 1413 1903 •'77 2.592 14"2r. 1904 903 2.S49 U'24 The participating creameries all undertake, i.» .. pleample scoring above in point- is considered to come within that category. Of course the aim is to reach as nearly as passible the jioint of perfection. 30 III vii.'w of the ulxivu it wuuld, obviously. l)c wrong to iiitiTj'ri't say 10 points on th** Daiiiiih wulf a* fipiivalciit to »(tl,-i on otir loitit soale. Yet such comparisons urn Komotinu's niiiilc ItKTIIOUii OF JllXilNli. Tlie jutigiug of li'.ittir leiiiH; a iiiiitt.r of ii giiuTiil imiirr-sioii foriiinl through the sens*' of sight, tiwli- iiiui sinell, thf J)iiiiish aulhoritii~« coiisiiler that the judgment of one imliviilual may eiu«ily U'come oiie-siiletl, ami to some extent misleuding from time to time. As the butter shows are of a continuous character it is also considered desirable that lliiie -hnuid \»' ii coutinuily in the genres and -landart tends to «harp?n the attention and judgment of the individuals. The average of the thrif individual group s<-or»'s represent the Hnal 'character.' If any material (litference occurs in the group scores of one or more exhibit, a joint re- exi be of value to the deirying interest a.s a whole. The following table shows some interesting details regarding the water content of the butter shown during the ywir 1904. A total of 2,845 packages were analysed and thi cr«>amerie8 classed as follows: — Hotter from ^'5 per c«>nt of the creameries contained 1-2-l.S \}er cent moisture. Butter from :W0 p«>r cent of the creameries coni>iined 1.3-14 per cent moisture. Butter frora 4!»7 yer cut of tl e i r nmerie- confaineil 14-li> |>er cent moisture. 81 UiittiT from IJ'O |wr coiit of tlio cii'iKiicrii-- ciiitiiiiii'il l."i|t) [mt isiit iiii!«tiir,'. Butter frotii M'it p.-i cxteiid over Hve iiioiitli-. eiK'li. Sliort liTiii courws ar»; also ti'i\fii in milk ivSliiiK ami liookk<'ei>iii({ for Imttrr- imiktrs. unit for llio-c who >1"«iri' to .[iiality fi>r tin- cxiuri work in comKH'tion with tli.' t«-.- as tlir Canadian Bi'hoo's, in «o far as ilioy havi' a ^latT of comiM-tcnt kftnrirs and instnu'tors for tho claa— room wo.'k, as well as a working iTfaiufr.v and laboratory in conin-otion there- witli, wlicre a large unantity of milk i-" received ainl handled on the most a|i|irove I plan, under ordinary factory conditions. More attention is devoted to the teaching of the science, or fiiiulameiital i>rineiple.. of miderr. dairyinti than to the ui-tual pra tical work in the creamery, as the >tndcnts are expected to have had sutKoient practical traininjj in crcamcrii's to cnahle them t ■ take up more auvauci-d work in the dairy schools. Consiilerahle time is ilev(e rei|uiris. Tl;e subjects nsually taunht are chemistry, phy-ics, arithmls of agricul- ture, by private initiative, spi-cial government grants are available for the schools whose curricula and iiu'thods of instruction reach a rcipiired staiidarractieally all their spare time is devoted to study and gymnasiuri; work. X.— THE EXPERIMKXTAI, I.AnoRATOUY. I think it may be safely said that one of the foremost factor- in dis-semiuating agricultural information in nenmark has Iki u the Experimental Laboratory, affiliated with the Royal Ag--' 'ultural College at Coitenhagcn. It was established in lJnntcti<>n with the exp«riiuc>ut« bad been d(>n(i in private laboratoriet aiid Uc-vnie re voluuiitiuui) that it waa cuusidcrvd neoca- fiar.v to erect and equip a specin! Inborntorv u. Iiaudle tut- rapidly iiicrt-ttKinu vohiinc of work. Thia inatitutioii, upon its completi'^'n. lit-oame the central itation for all tho ex- perimental work oiirrifd on under pu)>ii<' nuDpiccs in Denniari< at the various am- bulatory experinniitni ntntinns. Kxi^'riiiuii!' wire conducted along the lint>si of dairy- ing, live atock and bacon production. Hen- the t'uiindiition wii!. Liid fcr the iiihniruhlc yyatcrn of agricultural research which Fjord knew so well how to plnn and adapt to the special needs of the farmen, and the timiei. Fjord waa, up to the time of his death in 1891, the director of experi- mental work and chief administrator of the considerable sums voted annually for tlie purpose of agricultural research. He lind a large staff of able nttsistants, some of whom are still engaged in the work now under the direction of the Hon. Mr. F. Friis, ex-Minister of Agriculture. Among Fjord's chiei co-wf«rktr« who iire still identified with agricultural research work in Denmark, I may mention Professors B. Bang, V. Storch and Chief Assistant H. P. Lunde, to whom I am indebteii for kind courtesy and information. Dr. Bang is dean of the Department of Animal Physiology at the Royal Agri- cultural College; also director of the bacteriological division and chief veterinary adviser to the Danish government. He has been intimately identified with the struggle against the spread of bovine tuberculosis in Denmark, and enjoys an international re- putation for the thorough and painataking investigation which he has made into the nature of the diseas*'. Through his initiative, mainly, a systematic effort is being made to gradually stamp it out, by the means of tuberculin diagnosis and a simple sys- tem of isolating the healthy animals from those in the herds showing a reaction under the tuberculin test. (!ood progress is bein>r made and numerous herds throughout the country have l>een gradually freed fnim infected animals without any serious financial loss to tho ownors. Dr. Bang v.iis also mainly instrumental in having a law passed making pasteuriza- tion of milk and cream at creameri* s compulsory, and in this way preventing the spread ):{ tuberculosis through the medium of the creameries. , His system, or plan, of isolating the healthy animals of infected herds is now adoptf-d in several European countries as well as on this continent, and I tinderstand with satis-factory results. Dr. V. Storch is the director of the chemical division of the Experimental Labora- tory, and all the analytical work in connection with the experimental work in Den- mark comes under his care and supervision. Dr. Storch has made extensive investi- gations into the principles of cream ripening and butter-making. He was. I believe. the first scientist to make a thorough and extensive study into the bacteriology of cream rii)ening, and as a result of hi.- labours in that direction the so-called ' pure cultures from cream ripening ' have become an article of commerce, and are now used in nearly all creameries in Denmark. Mr. H. P. Lunde. chief assistont !(■ the latf Prof. Fjord, and now superintendent of experimental work, was first to put into practical system the pasteurization of cream >B the creameries. This process i? now universally adopted bv Danish creameries. Mr Lunde has also been most energetic in his efforts to improve the quality of the ciMWSS* made in the creameries. He is much sought as a judge of dairy products and the e«»mery men are always glad to have the opportunity of listening to his practical lecturer *■* the provincial and dairy shows. On the whole, the ' Experimental Laboratory ' and its staff enjoys the full con- fidence of the /)ani8h farmer, and the publications issued from time to time show ^▼idence of great fiare and attention to details of the experiments. Extended reviews, »B«ms. are given in the ptil'!i<' pros-, and in that way the salient fea*^'!*** and result* nrr brought out prominently «>■• that ' he who runs may read.' fU- vote for the rri» ntenfin':'e and work of the institution is about tST.OOO an- nually. OS g