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DAIRIES AND DAIRY-FARMING. 579
Table 80. Exports of Butter, by destination. Quintals à 1’97 cwts.
Averages for the years Total exports, by quintals, to Percentage.
England. Denmark. Other countries. Total. England. [-Denmark.-] {+Den- mark.+} Other countries. Total.
1871/75........ 11,219 17,481 2,846 31,540 35-57 55-41 902 100
1876,80........ 20,427 19,819 1,706 41,932 48-69 47-24 407 100
1881/85........ 45,957 33,202 1,044 80,203 57-30 41-40 1-30 100
1886,90....... 94,015 43,497 3,443 140,059 66-70 3086 244 100
189195........ 132,774 65,133 2.341 200,248 66-30 32-53 117 100
1896/00........ 137,658 83,811 1,134 222,003 61-84 37-65 0-51 100
In 1896........ 163,371 81,567 2,875 247,813 65-93 32-91 1 16 100
» 1897........ 148,715 85,907 1,999 230,021 62-85 36-31 0 84 100
> 1898........ 144,286 85,734 552 230,571 62 58 3718 0-24 100
» 1899........ 126,182 80,101 100 200,383 61-14 38-81 0-05 100
. 1900........ 105,737 85,747 144 101,028 55-18 4475 007 100
Unsalted or fresh butter is only prepared in very small quantities for local
requirements. When salted and worked, the butter is packed in kegs of 51 or
52 kilogr. net weight. In a few dairies the butter is occasionally made up into
rolls, which are then wrapped in parchment paper and packed in boxes holding
a weight of 56 English pounds or 25"4 kilogr. By reason of more work and
cost being thereby involved, butter packed in that way commands a somewhat
higher price as a rule.
In a number of dairies refrigerator chambers have been built for the storage
of the butter between the workings and after packing. The cooling of these
chambers is effected by means of ice, though in some places mechanical
refrigerators have been introduced for cooling not only the butter but also the water
used in the dairy.
Latterly much attention has been devoted to the construction of
machines to skim and churn at the same time. The" first machine of
this description, the Extractor, was constructed by C. A. Johansson
in Stockholm (patented in 1887). Dr. de Laval soon after brought
out another apparatus for the same purpose, the so-called Continuation
Churn, to be applied to the separator, to churn the cream as it issues
from it. Somewhat later (in 1891) another machine of a similar
character came out: the Accumulator, invented by A. Wåhlin. The last
to appear was the Radiator, in 1893, constructed by E. G. N. Salenius.
Of these machines it is only the last-mentioned, being in many respects
superior to its predecessors, that has been taken up at all generally.
B) Cheese-Factories. Thanks to the measures taken by the Board
of Agriculture in organizing Cheese Exhibitions, Dairy Meetings etc.,
more uniformity has begun to make its appearance in this branch, and
now an effort is made to manufacture the following kinds in the same
quality as far as possible:
a) Of wliole-milk and half-milk cheeses: large-hole cheeses, the so-called
Swedish manor-farm cheese; small-hole cheeses: Vestgöta cheese, Norrland fat cheese,
spiced and unspiced, and Gouda cheese; and close cheeses: Cheddar. — b) Of skim-milk
cheeses: ordinary skim-milk cheese, Dutch spiced cheese, and Cheddar spiced cheese.
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