232 [Senate 



It should be remarked that E. Benedict prefers washing the butter- 

 milk from the butter with cold water, and that this is the ordinary 

 practice in his dairy. A tub of butter which accompanied his state- 

 ment respecting his " four dairy cows," and which had been washed 

 in the process of working, and treated similarly in other respects, 

 was decided by the judges on butter to be the best. 



S. H. Knappen also washes his butter, and excepting the addition 

 of loaf-sugar to the salt used, his dairy management in making butter 

 is similar to that of E. Benedict. 



IMPROVED CHURR. 



The following description of an improved churn, invented by J. 

 Battey of Clinton county, is taken from the proceedings of the Agri- 

 cultural Society of that county : 



Description. — This churn was invented during the summer 1843; 

 though some improvements have been added since. The invention, 

 like most others, had its origin in necessity ; it being his own perso- 

 nal want of such an implement, and the difficulty of procuring one 

 that suited, that first suggested the idea of getting up one on an im- 

 proved plan. The suggestion was embraced, and a new churn invent- 

 ed, on principles believed to be purely scientific. The inventor does 

 not claim that his churn " will make butter without cream" — nor that 

 the operation can be performed without labor ; but he does conceive 

 that it possesses more of the requisites of a perfect ckurn^ than any 

 other which has yet gone into public use. Compared wiih other 

 churns of the most approved kinds, which are worked by means of a 

 crank, it is widely and essentially different in many of its particulars. 



In all those churns, so far as the knowledge of the claimant ex- 

 tends, the form and proportion are such, that the depth of the cream 

 is necessarily great — while the extent of its surface is comparatively 

 small ; hence the buckets are compelled to wade deeply through a 

 mass of cream, producing very little effect, excepting just at those 

 points where they enter the cream, and emerge from it ; thus the pro- 

 gress is rendered slow and tedious, and the work laborious. In this 

 churn the proportion is reversed, the inner surface being a perfect cy- 

 linder, the length of which is considerably greater than the diameter: 

 consequently the cream is spread over a greater surface, and the depth 

 is diminished, so it becomes quite shallow. The result is, that as the 

 buckets penetrate but little below the surface of the cream, they skip 

 through it with comparative ease ; at the same time raising more of 

 the cream above the surface, and throwing it more perfectly into a 

 state of minute division and admixlion with the atmospheric air in the 

 churn : hence the process of converting the cream into butter is more 

 speedily and easily accomplished. An additional advantage resulting 

 from the increased length of this churn, is, that the cover, which con- 



