122 BRITISH DAIRYING. 



as a " diaphragm " a remarkable arrangement of mixers, which 

 are singularly effective. Other makers of these end-over-end 

 churns would probably adopt this diaphragm, were it not Brad- 

 ford's patent. 



An " End-over-end " churn, by Waide and Sons, of Leeds, 

 is a favourite with dairymaids, inasmuch as it is very easy to 

 clean, and very effective in work. It has a new lid-fastener 

 that is at once simple, easy to operate, and quite secure when 



FIG. 31 WAIDE'S CHURN. BEST LID-FASTENER. 



in position. Such a lid-fastener has long been wanted, and 

 Mr. Waide appears to have found it. 



Separated cream, being perfectly fresh, is not exactly in the 

 best form for churning. It is simply too fresh for the purpose 

 though it is commonly churned in that state. It is too fresh 

 to yield butter whose flavour is well developed. The flavour 

 of butter is increased and improved by ripening the cream, 

 just as in the case of fruit which has ripened. And the cream 



