228 CHURNING MILK. — SQUARE BOX CHURN. 



Fig. 



This churn, shown in Fig. 79, may be made of any de- 

 sirable size, but for medium-sized dairies 24 inches each 

 way, inside, is large enough to churn from 40 to 60 lbs. 

 of butter in. The cream is put in through a circular 

 opening, about seven inches in diameter, having a cover 

 made to fit tight, and clamped on with screws. A small 

 hole is made in one corner at the end, to ventilate the 

 churn occasionally when in use, stopped by a plug, and 

 through which the buttermilk is run off when the butter 

 "has come." The end of the churn and the motion of 

 the cream are shown in Fig. 79 a, and the form of the 

 butter after the buttermilk is worked out in Fig. 79 b. 



Mr. N. B. Chamberlain, of Westboro', Mass., who has 

 this churn in constant use, says : "We churned once a 

 week during the ivinter, the butter varying from fifteen to 

 thirty-five pounds, the time from seven to fourteen min 

 utes. The drawing out of the buttermilk and the work 

 ing in the salt averaged only five minutes." The churn 



