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THE AMERICAN FARMER. 



The Philadelphia Dash and Blanchard churns are both provided with dashers, and may 

 also be used with or without power. 



By the old -process of churning the movements were perpendicular, an up-and-down 

 motion with the dasher being employed. With the majority of churns now in use there is a 

 rotary motion, which is a great improvement upon the old method. If the cream is thick 



RECTANGULAR CHURN. 



BUTTER GRANULES. 



PHILADELPHIA REVOLVING DASH CHURN. 



BLANCHARD CHURN. 



and lumpy, it should be thinned with a little skim milk (not sour) of the proper temperature 

 before putting it in the churn. Cream should not be permitted to stand very long before 

 churning, and should be stirred sufficient to mix well when any additions are made to the 

 quantity, in order that it may be of uniform quality throughout the entire mass. Cream that 

 is not over twenty-four hours old, kept at a proper temperature, makes much better butter 

 than that which is allowed to stand longer. Before putting the cream into the churn, turn 

 into the latter a quantity of hot water, letting it stand five minutes, giving it a few dashes, 



