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skim and buttermilk, casein and baby foods.
Wfien I asked the man if any of the dried milk was the “instant" kind such as we have in the States, he said it wasn’t. I explained the process, how the particles are blowrt around, filling with air, until it sticks together, and he seemed much interested, though my Danish explanation must have been crude to say the least. We saw a tank containing a ton of milk, have rennet added, and later saw the men cut the curd to make cheese. Culture of bacteria was added, to counteract another bacteria that causes off flavors, and to determine the flavor of the cheese. The Workers wore wooden sole shoes with high heels to keep their feet dry as the place was constantly being washed down with steam hoses, floor to ceiling.
In the afternoon we visited a farm home where the farmer had done the kitchen all over at a cost of about $200 and it is now very attractive and modern.
In another farm home the farmer’s wife gave me some delicious home made raspberry juice. Their house was well over 200 years old with straw thatch roof. The lady had papered with light green pa per, painted the ceilings white and it was light and pretty. They had an old time wood stove called “comfure” or comfort in Danish.
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