THE AMERICAN FARMER. 



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Of these there are various kinds in use, all having more or less merit. The most common, 

 though not by any means the best, is the old upright &quot;dash churn;&quot; some being made of 

 wood and some of stone. 



Then we might mention the more noted, and certainly more to be preferred Barrel, 

 Churn, of Orange county fame. This is still much used, and with good success, in the larger 

 dairies of the country. Then we have the Blanchard Churn, which has stood the test of 

 use for many years, and is still held in favor by many good butter-makers. 



Among modern devices for churning that meet with strong endorsement are the follow 

 ing, the first of several shown, being the Davis Swing Churn, manufactured by the Vermont 

 Machine Co., Bellows Falls, Vt. 



The demand for a better grade of butter has 

 called attention to the fact that the quality of 

 the article depends very much upon the churn 

 in which it is made. It is now conceded that 

 floats and paddles inside a churn box are sure 

 to injure the grain of the butter, the cream being 

 whipped and beaten by them until the firm 

 texture of the butter is destroyed, while by a 

 swing or revolving churn this is obviated, the 

 particles of the moving mass of cream coming in 

 contact with each other and the sides of the 

 churn only. The swing churn has a glass indi 

 cator in the cover, thus enabling a person to 

 ascer t a i n w hen the butter comes without raising 

 the lid. 

 DAVIS SWING CHURN. This churn belongs to the class known as 



Oscillating Churns, and is very simple in construction. 



The open view of the churn shows the motion of the 

 cream in the Davis Swing Churn when in operation. 



In churning, a dog, sheep, or goat is sometimes em 

 ployed as a motive power in operating the churn. It is well 

 known that either of the animals mentioned soon learns to 

 run a churn and run it steadily, the combination being a 

 cheap and durable power in the dairy. 



The Tartars are said to do their churning by putting 

 the milk in a sheep-skin bottle, which they tie to the sad- 

 oTswiNG CHURN, die, and take a brisk gallop for an hour or two; on return 

 ing the butter is made. This principle is the same as that of our best modern churns, viz. : 



agitation of the milk in a vessel 

 in which the contents are dash 

 ed from one side to another to 

 break up the globules. It is 

 the principle of all the dash- 

 less churns. The peculiar 

 action of these churns pro 

 duces the butter in small glob 

 ules, as above mentioned, and 

 in this condition the butter 

 milk can be drawn off and 

 the cold water or brine intro 

 duced into the churn, and 

 the butter thoroughly washed 

 DOG AND SHEEP POWER. an( j ma( } e rea dy for packing. 



