58 



BOARD OF AGRICULTURE. 



open pan S3'stem the ripening process is carried on more effectually 

 by the atmosphere and consequently open pan cream will churn in 

 less time than deep can cream. A liquid condition of the cream in 

 churnino; as found in deep setting is very much better and alwa^'s 

 to be desired ; and if the cream is set in open pans it should always 

 be thinned to a liquid fV>rm lor churning. You get a more even 

 movement of the different parts of cream when put into a liquid 

 condition than is possible if it is churned thick as under former 

 practices. It will all be stirred at the same time and all exactly 

 alike. 



In churning, the first point to determine is what churn to use. The 

 introduction of a churn without inside gear of any description is one 

 of the greatest advances of recent years in dairy work. There 

 are several kinds that are manufactured after this idea. The 

 best practice in the country has discarded the churn with any inside 

 gear whatever. The barrel churn here on exhibition is the one most 

 generally used at the present time in private work. The object is 

 to get an even movement, and an exactly even condition of the 

 cream The trouble with the old Blanchard churn, of which so 

 many were sold in our State, was that the cream was not all in 

 exactly the same condition at all times ; a portion would stick to the 

 churn and a portion to the cover, and was there held until it was 



