CHAPTER XVI 



CHURNING 



CHURNING is something more than a mechanical 

 process. Properly ripened cream will churn in nearly 

 the same space of time for each churning. The intro- 

 duction of the concussion churn did as much for 

 this branch of the dairy as the invention and im- 

 provements in other departments have done for 

 them. 



Some fifteen or twenty years ago a concussion 

 barrel churn was advertised which was claimed 

 would not only produce better butter than the old 

 method, but more of it from the same quantity and 

 quality of cream. The manufacturers sent the 

 writer one on trial, with privilege of returning if not 

 satisfactory. On its arrival the cream was weighed 

 and put in. The milk from which the cream was 

 raised and the butter also were weighed. The 

 same process was followed with the cream churned in 

 the old dash churn. There was a difference of 

 12 per cent, in the amount of butter produced. The 

 test was repeated for three separate alternate churn- 

 ings in each churn, with substantially the same re- 

 sults. The Babcock butter test showed the missing 

 butter fat to be in the buttermilk from the dash 

 churn. 



There are many varieties of the concussion churn. 



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