Archive image from page 595 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 DAIRY FARMING. casein) and filled into liottles. Some of it is, however, reserved to be used as ferment for a new leaven. In three days after bottling the koumiss may be used, but it may be readily kept another fortnight and even longer, growing stronger all the while. The bottles must be strong and the stoppers secured, otherwise the bottles will burst and the stoppers be driven out by the force of the carbonic acid which is developed.
Archive image from page 595 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 DAIRY FARMING. casein) and filled into liottles. Some of it is, however, reserved to be used as ferment for a new leaven. In three days after bottling the koumiss may be used, but it may be readily kept another fortnight and even longer, growing stronger all the while. The bottles must be strong and the stoppers secured, otherwise the bottles will burst and the stoppers be driven out by the force of the carbonic acid which is developed. The tempera- ture of the room in which koumiss is made ought not to be below 60° Fahr. DENMARK. Dairying is in a state very near to perfection in Denmark, the chief incentive being the great facility for exportation which the country pos- sesses. An excellent breed of dairy-cattle, the Angler, has also contributed in no small measure to the success of Danish dairying; this breed came from Schleswig-Holstein, and is now to be found everywhere in Denmark. The exf)ort of butter to England has been going on for a long time, and of such excellent quality is it, that it is commonly sold to the consumers under celebrated French names, as if it were made in France ; but the principal cause of the rapid development which has made the Danish daily interest what it is now, is the export of butter to hot countries. Year after year since 1870, when this industry began to grow in im- portance, it has extended, and still there is no limit to the quantity which the tropics absorb. The Danes have notably develojied their butter industry wonderfully, but they have also improved their cheese-making very much, and have created another export article—skini-milk cheese. These different dairy products are made in the following man- ner :— Butter for Exportation.—The method on which this is made is not alone applicable to export butter, but it is certainly the best method of obtaining a perfec
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