THE IMPROVED ART OF FARRIERY. 377 



The operation of churning is well known ; and we 

 have only to observe, that though churns have been 

 constructed of different forms, they may all be reduced 

 to two, the vertical and horizontal. The vertical, or 

 pump-churn, as it is usually named, was probably the 

 first thought of, and is nothing more than a tall wooden 

 vessel, three or four feet high, narrow in proportion to 

 its height, and straighter above than below, having a 

 sort of piston or staff adapted to it, with a perforated 

 head, by moving which up and down with the hands 

 the cream is agitated, and the butter is at leagth 

 formed. The utensil is sufficiently well adapted to 

 the operation of making butter on a small scale, where 

 the cream to be churned is the produce of a few cows 

 only ; but where dairying is managed on the great 

 scale, and the quantity of cream large, the operation 

 performed in this way is too tedious and laborious for 

 general use, and methods have been contrived to 

 expedite the process and abridge the labour. This is 

 best done by means of the horizontal, commonlv 

 called the barrel-churn, which is a cylindrical vessel, 

 close at both ends, and firmly fixed upon a stand, 

 having a sort of rack or trundle adapted to it within, 

 usually with four blades, and turned by a winch, or 

 handle, placed on its axle, passing through the ends 

 of the churn. By this machine as much cream may 

 be churned in an hour, as could be done in ten or 

 twelve by the common upright churn. 



WASHING BUTTER. 



When the operation is properly conducted, the butter 

 after some time suddenly forms, and is to be carefully 



3 c 



