201 



DASH CHURN VS, BAKUEL CHURN. 



According to the above reiDorted trials, with their 

 Avide variatioiis, the dash churn gives practically the 

 same results as the barrel churn, and vise versa. In 

 the tests reported above the milk, when chunied, was in 

 good C(mdition, and was well clabbered. 



With the barrel churn the buttermilk can be drawn 

 off from the bottom, and the butter washed better and 

 more easily than with the dash churn. This is the only 

 advantage that the author can see of the barrel chum 

 over the dash churn for churning whole milk. 



The method of churning whole milk is practicable 

 and advisable in the South during the summer months 

 when the weather is hot and ice can not be had, and 

 when all of the buttermilk is consumed by the family. 

 Fairlv good butter for local and immediate consump- 

 tiou can be made if the milk is cooled as much as pos- 

 sible when drawn, and sour milk (starter) of good 

 quality added immediately. When the temi)erature can 

 not be controlled to any extent the ripening (souring) 

 should begin at once. 



