. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 2 lbs. each and put crossways (Fig. Sll) in a tin can {Fig. 3-i8), in the bottom of which a piece of board has lieen placed, and flat pieces of wood loosely arranged all round, so that the butter can- not come in con- tact with the tin (Fig. ). This can is placed for a few hours in cold water. Im- mediately after the butter leaves the kneading-board it must be packed in the wooden casks in which it is sent to the market. PacJcing Bidier for to Hot Cli- mates.—As befo
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 2 lbs. each and put crossways (Fig. Sll) in a tin can {Fig. 3-i8), in the bottom of which a piece of board has lieen placed, and flat pieces of wood loosely arranged all round, so that the butter can- not come in con- tact with the tin (Fig. ). This can is placed for a few hours in cold water. Im- mediately after the butter leaves the kneading-board it must be packed in the wooden casks in which it is sent to the market. PacJcing Bidier for to Hot Cli- mates.—As before mentioned, this is one of the principal features of the Danish trade in dairy produce. The butter arrives in barrels at the packing-house every day from the farms. In sum- mer the barrels have an envelope of strong packing- cloth stuffed with straw to protect them from the heat. They are ojiened and classed by an expert, then the butter is cut iu pieces and well mixed again and re-salted on large rotary kneading machines (see Fig. 180, p. 313). By the aid of machinery the round tin boxes, which must be perfectly air-tight, are filled -wath butter, whose surface is scraped and polished with a wooden. Fig. 346.—Butter-kneading Board. spatula. The lids of the boxes are then soldered on, and afterwards painted and supplied with a label. The house of Busk & Co. alone exports no less than 2,500,000 lbs. of butter jier year, packed in 1 lb., 2 4 lb., 8 lb. and larger tins. 69 Export Cheese.—IXxa skimmed milk is heated to 90" Fahr., and per cent, of quite fresh buttermilk added. Tiie buttermilk must not be heated along with the skimmed milk, otherwise the cheese becomes bitter. Colour and rennet are now added, the wooden tub into which the milk. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original wor
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