THE DIVERSIFIED FARM. 



In diversified farming by irrigation lies tie salvation of agriculture. 



THE AGE wants to brighten the pages of its Diversified Farm department, and with 

 this object in view it requests its readers everywhere to send in photographs and 

 pictures of fields, orchards and farm homes: prize-taking horses, cattle, sheep or ho^s. 

 Also sketches or plans of convenient and commodious barns, hen houses, corn cribs 

 etc. Sketches of labor-saving devices, suce as ditch cleaners and watering troughs. 

 A good illustration of a windmill irrigation plant is always interesting. Will you help 

 us to improve the appearance of THE AGE '? 



THE USE OF CYCLONE CHURNS. 



From time to time there has been in- 

 troduced into the dairy community unique 

 forms of churns. Hundreds of varieties 

 have been patented, and the farming pub- 

 as a result have suffered from the intro- 

 duction of many of these experimental, 

 undesirable churns. 



Under ordinary conditions of churning, 

 modern dairy authorities generally agree 

 that churns should be free of all forms of 

 inside paddles or dashers. This is be- 

 cause where different lots of cream are 

 churned together at one time, they are 

 often unevenly ripened, and butter comes 

 from some of-the cream sooner than from 

 the other. The butter which comes first 

 is more or less injured when struck and 

 rubbed by the paddle or dasher, BO that 

 butter of inferior grain or quality is pro- 

 duced. 



During the past few years, several forms 

 of churns have been introduced in the 

 United States that are advertised to bring 

 the butter "in a minute and a half," and 

 remarkable results are promised the farmer 

 who uses one of them. These churns are 

 of the shape of an ice cream freezer pail, 

 and contain a set of arms or dashers near 

 the bottom, that are revolved at great 

 speed by a geared arrangement at the top 

 of churn, operated by a crank handle. 



In April and May tests were made of 

 one of these churns at the Indiana Experi- 

 ment Station. The churn was small of 



capacity, so but eight pounds or one 

 gallon of cream -was used in each trial. 

 The trials were made under as favorable 

 conditions as possible to produce good 

 butter. The cream was placed in the 

 churn at a low temperature, ranging in 

 the different trials from 53* to 56 Q . At 

 the former temperature the butter came 

 in seven minutes ; at the latter in fifteen 

 minutes. At 53 a yield of three pounds 

 and one ounce of salted, worked butter 

 'was secured ; at 56 a two pounds and twelve 

 ounces . was obtained. The amount of 

 butter-fat left in the butter-milk showed 

 that the butter had been quite satisfac- 

 torily separated from the cream. 



The removal of the butter from this 

 churn, however, was the objectionable 

 feature. If the butter warmed up to 62 

 a very common churning temperature on 

 our farms, it could not be nicely removed 

 ;rom ths churn. The paddles beat it 

 considerably, and after giving such care- 

 ful washings of the butter as seemed de- 

 sirable, the contents of the churn in each 

 case smeared in an objectionable manner. 

 In winter, in a cold room, the work of the 

 paddles would still be undesirable. 



This type of churn, for the reason 

 given, is not to be recommended over the 

 standard barrel or box churn, free of all 

 inside devices. The revolution of a sim- 

 ple barrel or box churn, containing no 

 paddles, in a cool room with cream at 45 

 to 56 temperature, should give the most 



