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DAIRIES AND DAIRY-FARMING.
573
they manipulated, and likewise
the cream. Numbers of these
dairies established branches,
where milk was set to cream, the
latter being then conveyed to the
Central Dairy to be churned.
Among the men who were active
in the establishment and
promotion of dairy enterprises of this
character, H. A. Lidholm, at
Nådhammar, the founder of the
first steam dairy and of the first
dairy company in Sweden,
deserves special mention. Shortly
after that example had been set,
numbers of farms began to
purchase milk to be manipulated in
their dairies together with what
they themselves produced, and this was the origin of what may be
termed the Manorfarm Milk-Purchase Dairies (Herrgårdsuppköpsmejerier).
Early in the nineties another species of dairy came into existence,
-viz.: Co-operative Dairies (Andelsmejerier). Even earlier than that
period such dairies had been started here and there in the provinces
of Vestmanland and Norrland, but it was not until about 1890 that
the movement had much impetus. These co-operative concerns are
owned and worked by a considerable number of small milk-producers,
who take back, as a rule, all the by-products and make use of them
on their farms. Co-operative dairies have very materially contributed
towards enabling those farmers who only produce small quantities of
milk, to turn their produce to the best advantage, and they have made it
possible to count dairy-farming in Sweden as a manufacturing industry,
and rendered it one that bids fair to attain vast dimensions. These dairies
are increasing in number year by year, and are compelling some of the
other dairies to close. To set a co-operative dairy going, the milk-producers
form societies; for the liabilities of these societies the members were until
recently jointly and separately responsible, but now the concerns are
chiefly founded on the basis of limited responsibility in accordance with
the law of June 28, 1895, regarding registered societies.
In about 80 % of the dairies butter alone is produced; in rather more than
10 % cheese alone; while in the remainder (less than 10 %) both commodities are
made. Dairies differ very much in size, seeing that the quantity of milk per
day varies from some few hundred kilograms to 5 à 30 thousand (and even more
in some dairies); the average is 1,200 kilograms. Co-operative dairies have, asa
rule, the largest consumption, often reaching a quantity of from 5 to 30 thousand
kilograms, while at the Manorfarm-dairies of both the descriptions noted above the
total rarely exceeds 3 or 4 thousand a day.
Co-operative dairy. Plan.
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