218 FIVE ACRES TOO MUCH. 



&quot; Certainly,&quot; said the polite clerk ; &quot; we might say 

 that we have the only churn, properly so called, for 

 it alone does the work as it should be done. You 

 probably know,&quot; he continued, as he led the way up 

 stairs toward the fourth story, &quot; the scientific princi 

 ples which govern the rapid production of butter. 

 The oxygen of the air is brought in immediate con 

 tact with the oleaginous particles of the milk, the 

 lactic acid is developed, the curd and whey are sep 

 arated, and the butter is crystallized, so to speak. 

 Here,&quot; he said at last, when we had reached the high 

 est floor, and, after conducting me between a hun 

 dred strange and complex machines, stopped before 

 one that more nearly resembled a modern ice-cream 

 freezer than any thing else, with the addition of a 

 crank and a few extra cog-wheels, &quot; here is the Pat 

 ent Duplex Elliptic Milk Converter, the only true 

 and perfect churn. You pour the milk in&quot; [ah! 

 thought I to myself, it is the milk that is churned, 

 after all] &quot; you turn this handle ; by a simple ar 

 rangement of multiplying cogs, the dasher is re 

 volved at great speed, the air is distributed through 

 every part of the mass, and brought in contact with 

 every molecule composing it. The lactic acid is gen 

 erated but I need not explain further to one who 

 evidently understands the subject so thoroughly as 

 yourself.&quot; 



