802 



cream and buttermilk being drained through the perforations, so 

 that there is no chance of the butter being over-churned ; 

 where the buttermilk is used for sale or feeding purposes 

 this churn does not answer well, as a large quantity of 

 water has to be used so as to keep the cream thin enough 

 to How ; otherwise the results are good. Another form of churn 

 that great results were looked from was a beater churn that 

 was used, and is still to a certain extent, in Denmark. It is barrel- 

 shaped, set vertically, with a beater revolving in the centre. This 

 beater is hollow, as is also the shaft driving it ; all round the beater 

 small holes are perforated, and by means of an air pump a constant 

 current of air is sent through the cream. This was supposed to 

 add greatly to the keeping properties of the butter, as all foul and 





Fig. 13, Revolving Box Churn. 



noxious gasses and vapours were expected to be carried off. The 

 results, however, did not come up to expectations, and although 

 the churns are still used in many places, the air attachment is not 

 used witli them. 



Some years ago a churn was invented that performed the 

 operation of churning by means of air only. The cream was put 

 in a glass vessel with an opening at the top to let the surplus air 

 out, and air was pumped in through a hole in the bottom. The 

 process certainly in time produced butter, but a pint of cream 

 swelled to such an extent that a gallon measure would not hold it. 

 As showing what could be done it was a success, hut as a practical 

 utensil it was a failure. 



There, is one more method of obtaining butter that has been 

 written about a great deal some years ago, but which the writer 

 lias never tried nor seen tried. As a novelty it is mentioned. The 

 cream is placed in a calico bag and buried alvmt 10 or u inches 

 deep in the earth and allowed to remain from iS to 24 hours, and 



