MODE OF CHURNING 



227 



are in extensive use, each possessing, doubtless, more 

 or less merit peculiar to itself. The cylinder churn, 

 q Fig. 78, is very simply 



constructed, and capable of 

 being easily cleaned. Some 

 prefer the thermometer 

 churn, with a convenient 

 attachment for indicating 

 the temperature of the 

 cream. 



As already stated, there 

 are two modes of practice 

 with regard to the pro- 

 cess of churning, each of which has its advantages. 

 The milk itself may be churned, or it may be set in 

 the milk-room for the cream to rise. 



But, whichever course it is thought best to adopt, 

 whether the milk or cream is churned, it is the concus- 

 sion, rather than the motion, which serves to bring the 

 butter. This may be produced in the simple square box 

 as well as by the dasher churn ; and it is the opinion of 

 a scientific gentleman with whom I have conversed on 

 the subject, that the perfect square is the best form of 

 the churn ever invented. The cream or milk in this 

 churn has a peculiar compound motion, and the concus- 

 sion on the corners and right-angled sides is very great, 

 and causes the butter to come as rapidly as it is judi- 

 cious to have it. This churn consists of a simple square 

 box, which any one who can handle a saw and plane can 

 make, hung on axles turned by a crank somewhat like 

 the barrel churn. No dasher is required. If any one 

 is inclined to doubt the superiority of this form over all 

 others, he can easily try it and satisfy himself. It costs 

 but little. 



