File:Rural Denmark and its lessons (1911) (14781289891).jpg

Identifier: ruraldenmarkitsl00hagg (find matches)
Title: Rural Denmark and its lessons
Year: 1911 (1910s)
Authors: Haggard, H. Rider (Henry Rider), 1856-1925
Subjects: Agriculture Agriculture, Cooperative
Publisher: London New York Bombay Calcutta : Longmans, Green and Co.
Contributing Library: Harold B. Lee Library
Digitizing Sponsor: Brigham Young University

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ething over5000 cows. Two of these farms I saw, and will speakof later. Also I hope to publish in an appendix theregulations and conditions under which the milk issupplied (see Appendix A). I recommend them asa counsel of perfection to English dairy-farmers, notexcepting myself, but what would happen if we wereasked to sign them I am sure I do not know. The first thing to be seen at the depot is the milkcoming in by train in special vans belonging to thecompany; 6000 gallons of it arrive every day insealed cans. From the vans these cans are run onto weighing-machines and the weight of each is noted,together with the name of the farmer from whom itcomes. Then they are opened, and a sample takenfrom each is handed to an expert woman, of whomthere were two on duty on this particular night, whofirst smells and then tastes it. So skilled are thesewomen, who only work for an hour at a time, thatthey can detect the slightest thing wrong in thequality of the milk. Other samples are taken also
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< faeu, fa l fa faO a wa,ou w H faO H55 fa Hfa<J fa fa P COPENHAGEN MILK-SUPPLY COMPANY 89 to be scientifically tested, and of course any milk thatfalls under suspicion, which it does but rarely, is setaside. This milk when it arrives cannot be describedas u warm from the cow, as I was told that owingto its preliminary treatment on the farms, its tempera-ture is generally about 400 Fahrenheit. After testing, the cans are emptied through a sieveinto vats. Near to these is another great vat filledwith a mixture of two parts of ice to one of salt andwater. This stuff is pumped into what are calledLaurence coolers that stand about twelve feet high,over which coolers the milk is also pumped, leavingthem at a temperature of 400 Fahrenheit. Next itruns into an enamelled tank, whence it is forcedthrough a filter of cloths and fine gravel, which gravelis sterilised every day after use. Thence it travelsinto large tanks, whence it is drawn about three in themorning for dist

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