FARMER'S ASSISTANTS 55 



dasher, an upright piece with the lower end set in the 

 bottom of the vessel, and extending through its lid", having 

 two wings full of holes within, is turned round, with suffi- 

 cient velocity, by means of a cogwheel and trunnelhead, 

 similar to those of a gristmill. 



A churn of this kind might also be turned with a sweep, 

 by hand, or even by wind machinery, when the winds blow, 

 See WIND-MACHINERY* 



If the winds should not blow when the churning should 

 be done, and the particular time for this is not very essen 

 tial, the work might be dane by a Horse, or by hand. 



We offer this with some reluctance, however; for fear 

 of being thought more theoretical than practical. 



An improvement in the dasher of the common churn 

 has also been made, by which that kind of churn is con- 

 sidered by many to be,, for common purposes, equal,- if not 

 superior, to any in use. 



The dasher turns on the handle, by being fixed to it by a 

 pivot. The dasher is merely two cross-pieces, say, three 

 inches square, put together, by being let into each other, 

 which then form four wings. These are cut beveling on 

 each side, at an angle of forty-five degrees, so that they 

 stand diagonally ; the whole being very similar to the 

 wings of the little windmills (so called) which are set up, 

 on poles, to be turned by the wiod. 



As this dasher goes down, in the milk, it turns one way, 

 on its pivot in the lower end of the handle, and as it comes 

 up, it turns the other way ; and this produces an agitation 

 of the milk, better calculated for producing the butter, 

 than any method ever yet known. It is so efficacious in its 

 operation, that the churning must be performed moderately, 

 or the butter will come too soon, and be s*welted, as it is 

 technically called by some. 



Mr. Fisher, the Inventor of this dasher, obtained a pre- 

 mium in England, for the discovery. The churning with 

 this dasher is not attended with that splashing of the milk, 

 so troublesome in the churn with the common dasher. 



Oak is generally prefered for churns, as pine is apt to 

 communicate something of its taste to the butter. 



CIDER. To make the best cider, there are several re- 

 quisites, The apple's should be of one sort, and of the 

 best kind. They should be perfectly sounclj ripe, and 

 clean. Those which are shook from the trees by a gentle 

 shaking are best ; and all knoty, wormy, and roten ones 

 should be rejected. Such as are not of this prime rate may 

 be made into common cider. 



The apples thus selected should be spread on a floor 3 

 raised from the ground, with a cover over it, and the sides 



