166 WORCESTER SOCIETY. 



The chairman was this day (Oct. 25,) present at two trials of 

 " R. W. Davis's patent self-adjusting churn." It is constructed 

 on the rotary principle, and is recommended to be able to 

 ^^ churn, gather, and ivork the buttery The butter, in each 

 instance, was produced within a reasonable time ; was well 

 worked and salted, without being taken from the churn, and 

 without being touched by the hands. As a churn, it is not in- 

 ferior to any of the rotary churns, and being able to work the 

 butter it has a great advantage over all other churns of which 

 he has knowledge. . He believes that it is only necessary that 

 this churn be known, to be in general use, particularly by those 

 not possessed of a good butter worker. In each of the trials 

 referred to, after the buttermilk was drawn from the churn, cold 

 water was repeatedly applied to wash the butter. The impres- 

 sions of the writer are strongly against the use of water for 

 this object, as being wholly unnecessary, and as being preju- 

 dicial to the butter, as regards its color, if not its taste. 



The churns are made by Messrs. Fairbanks & Stone, of 

 Westborough, at the following prices, $4 50, $5 00, and $6 50, 

 in proportion to the size. 



Of the use of a thermometer, as a necessary instrument in 

 every dairy, the opinion of Professor Norton, before stated, may 

 be deemed sufficient. The present mode of ascertaining the 

 temperature of milk, in common practice, is for the dairy wo- 

 man to insert her finger into it ; and she is supposed to be able 

 to judge with accuracy, whether she shall have previously been 

 employed in severe labor, or in sewing, in cooking over the 

 fire, or in the cellar, in the skimming of milk. Her opinion, 

 under these different circumstances, may be some approxima- 

 tion to the truth, but is necessarily so uncertain, that it should 

 never be relied on ; more especially, as the temperature can be 

 ascertained with accuracy, by the aid of a thermometer, at a 

 very trifling expense. Some other butter worker should be 

 employed than the hands of the dairy woman, the warmth of 

 which will injure the quality of the butter, by giving it an oily 

 taste. Butter should never come into contact with the human 

 flesh, until it is put into the mouth. Much excellent butter is 

 rendered worthless, by being put into vessels not properly pre- 



