milk, and it" the churning was * accomplished in ;in hour and a half 

 or two hours the dairyman or maid was quite satisfied. It was 

 hard work and slow, but tin- butter thus obtained, it' the milk w is 

 properly ripened, was of good keeping quality. After a tune it was 

 seen that to swing the barrel horizontally, and have a moveable 

 beater in the churn would save labor, and this was the next form. 

 Then someone thought it would be better to have the ehnrn 

 revolving and fixed boaters inside, and for a long time this form of 

 churn was very popular, but there was always ( ne verv great 

 objection to it the difficulty in cleaning and the impossibility of 

 being able to see if the churn was properly clean through the 

 necessarily small opening in the side. 



The next step was back to the churn in vertical position, but 

 instead of the old splasher, beaters were put in that were attached 

 to cog-wheels, so that they could be turned with a crank 

 handle, or have a pulley attached and .be driven by horse 

 power. From this time forward the shape of the churn 

 began to change to oblong, square, round at the bottom 



'- ^""^ 



Fig- 9- Cherry's Churn. 



and square at the top, and many forms of beaters were used, some 

 so fixed as to be revolving in opposite directions at the same time 

 were once fashionable as they churned quickly, but the results were 

 not satisfactory, some of the butter being invariably over churned 

 and its keeping qualities spoilt. 



At the present time the churn most used in small dairies is that 

 shown in figure 9, and is known throughout Australia as the 

 Cherry churn. It is a beater churn, which is a point against it, but 

 in all others it has much to recommend it, being well-made, easily 

 cleaned, and well ventilated all through the churning process. It is 

 made in many sizes, but where a large machine is required a con- 

 cussijn churn would give better results, both as to the quantity and 

 quality of butter obtained. 



