Show 7 Danish Dalr Dairy Dalry Methods l Professor Wing of Cornell r. r e efcy ty In his observations on dairying Ju lu foreign countries says with regard to Denmark Denmark Is the mot most Important country to an American from the butter standpoint The Danish Danish Dan Dan- ish butter Judged from the market standpoint reaches the highest quality In the world This has been brought about largely by official and semiofficial semi ofU cial government aid ald The development development develop develop- ment has been rapid and is probably probably proba proba- bly now near to the maximum The dairies are largely operative co-operative what we call creameries These creameries take the whole milk mUk the cream is extracted extracted extracted ex ex- ex- ex in separators then pasteurized and afterward ripened by pure culture starters A very large proportion of the creameries voluntarily place themselves them them- selves under government Inspection in inthis inthis this way They agree to send at any ime Ume twice a year to government stations stations stations sta sta- whenever required a tub of or butter butter but but- ter which after it Is received at at the station Is examined as to water and then judged by a committee of nine Judges fudges selected by the station This committee Is made up of two representatives from the dealers' dealers standpoint to one from the manufacturers' manufacturers The average Judgment of the nine Is transmitted transmitted trans trans- with suggestions to the mak- mak tr r. r For the past seven or eight years monthly bi-monthly shows have been held In Copenhagen which have ve resulted In markedly improving the butter When the butter from a creamery does docs not upon Its second appearance come up to o the required standard the creamery Is obliged to employ a government expert ex e- ex- ex pert The shows are held under the auspices of the Royal Agricultural So So- From factories of established reputation no samples are requires required j but from the poorer factories several are required red I. I |