STATE AGRICULTURAL SOCIETY. 



267 



working butter is to get out the buttermilk, which is held mechan- 

 ically in the mass, common-sense philosophy teaches us to make 

 long, deep gashes in the mass, into which the buttermilk may 

 readily flow, and, as it is very difficult to force the buttermilk 

 into the butter again, when it has once been liberated, we have 

 only to gash the mass, and then close these gashes by a gentle 

 pressure, by which all the buttermilk in those gashes will be 

 forced out. With these remarks we will introduce a cut and 

 descri2:>tion of 



THE AMERICAN BUTTER WORKER. 



Tills worker consists of a square box, about two feet long, and one 

 foot nine inches wide, and one foot one inch deep, standing on legs. 

 On the inside of the box, on one side, is a system of wooden 

 knives for gashing the butter. Directly below these knives is a 

 groove across the bottom of the worker, and little holes in this 

 groove throui:!^h which the buttermilk escapes into an apartment 

 between the lirst and second bottom, and is received in a vessel 

 under the worker. A corrugated or sharj) ridged ju-esser, stand- 

 ing at an angle of about 40^, is sus{)ended near one side of the 

 box, on the inside, which is made to move freely towards and from 

 the knives by means of a compound lever. The construction is 

 such that the leverage and mechanical advantage increase as 

 tlie handle or working lever is brought down, thus thrusting the 

 presser towards the knives with an increased force. 



