WORKING THE BUTTER 347 



rugated rollers. In the case of the large table workers, both 

 the table and rollers revolve. When only small quantities of 

 butter are handled, these workers may serve the purpose fairly 

 well, but at best they are a very crude apparatus, their opera- 

 tion requires much labor, is time consuming, lacks uniformity 

 of results as to distribution of salt and moisture, makes the 

 control of temperature of the butter impossible, renders the 

 protection of the butter from flies in summer and diverse im- 

 purities difficult, and exposes the butter excessively to light. 

 Even for the farm dairy the combined churn and worker is 

 greatly preferable and such workers are now available, adapted 

 for use in dairies with a small make. 



Pig*. 55. Hand butter worker 

 Courtesy Creamery Package Mfg. Co. 



For creamery use, the independent worker is practically 

 out of the question and the combined churn and worker is the 

 only really satisfactory equipment. The combined churn and 

 workers are of two types. In one type the butterworkers, con- 

 sisting of one, two or four rollers, according to the make of 

 the churn, are permanently installed in the churn, running 

 lengthwise, either near the periphery of the churn barrel or 

 through the center of the churn. The workers revolve on steel 

 shafts with bearings in each end of the churn, and with the 

 gear attachment at one end on the outside of the churn. To 

 this type of combined churns and workers belong the Disbrow, 

 Dual, Perfection, Victor, Wizard, etc. In the other type of com- 

 bined churns and workers one end of the churn is open and 

 the butter workers are on a separate truck outside of the churn. 

 When ready for working, the truck is moved up to the open 

 end of the churn, the workers are pushed into the churn, and 

 the driving gear located outside of the churn is slipped in place. 

 The Simplex churn is a representative of this type of churn, 



