Figure 12. is another square box churn and differ.-, i'roin the last 

 in that it is swung tro.n the centre at both ends, it givc^ 

 results in every uay, but no churn is perfect that cannot be 

 thoroughly inspected, and with the lid made in this fashion, that is 

 impossible. 



For large dairies and factory purposes the concussion churns 

 were- first made in the form of figure 13, but owing to the difficulty 

 of keeping them clean that form was changed and that of figure 14 

 has been almost universally adopted. Here it will be seen that 

 the whole top of the churn lifts off, and every p:irt of the churn can 

 be thoroughly cleaned, and the butter obtained from this class of 

 churn is as nearly perfect as butter can be. 



Fig, 12. Square Box Churn. 



There are many other kinds of concussion churns that give 

 good results, thus, a barrel churn is made with spindles in either 

 side at the centre of the bulge and the barrel revolves end over end, 

 but there is often a difficulty, where the whole end comes out, of 

 preventing a leakage, and when made of large sixe it is heavy to 

 turn. Then there is the swing churn that is hung on four rods and 

 swings to and fro. In this, however, the churn is apt to be slow. 



One form of beater churn gives very good results, and this is 

 known as the " Streamlet." Here the churn is divided into two 

 compartments, the beaters being on one side. At the back of the 

 beaters is a board perforated at the bottom for about six inches. 

 When the beaters revolve the cream is kept going round in a con- 

 stant current and as the butter breaks it rises to the surface, and is 

 prevented from getting to the beaters by the board, the unchurned 



