BUTTER-MAKING. 221 



churn, &quot; there you have simplicity itself. In it you 

 go back to first principles. You wind up a spring 



&quot; A spring !&quot; I exclaimed. 



&quot; Undoubtedly. ~No one thinks of using manual 

 power in these times. The dashers are secured to 

 each end of this bar, and as one rises while the oth 

 er falls, there is no loss from the attraction of gravi 

 tation. We call this the Hippo-opticon.&quot; 



&quot; The Hippo-opticon, did you say ?&quot; I inquired, 

 wonderingly. 



&quot; Yes ; the name is derived from two Greek 

 words, hippo , a horse, and opticon, sight ; because it 

 has the strength of a horse and the eye of intelli 

 gence. It works without care or superintendence. 

 When once started it runs of itself. The cream 



&quot; The cream !&quot; I muttered to myself, having sup 

 posed that I had just discovered that milk was 

 churned. 



&quot; The cream is placed in these two receptacles ; 

 the dashers fall regularly and slowly.&quot; 



&quot; Slowly !&quot; I exclaimed, still more surprised, re 

 membering the praises I had beard of excessive 

 speed. 



&quot; Churning must be done slowly ; that is the best 

 established law. There must be deliberation and 

 regularity.&quot; 



