CHURNING THE CREAM. 229 



Fig. 79 a. Fig. 79 ft. 



ing usually began at 7 J o'clock, and the butter was, with 

 one exception, sent to market before 10 o'clock. 



It will be seen that two forces combine to produce the 

 desired result. As the churn revolves, the cream re- 

 ceives all the agitation that is ever given to it by the 

 barrel or cylindrical churn. But, in addition, the cream 

 is dashed violently against the sides of the churn. This 

 dashing motion is the secret of the prompt results se- 

 cured by the use of the square churn. Moreover, the 

 buttermilk can be drawn out, and the butter not only 

 " gathered," but consolidated, and the buttermilk thor- 

 oughly beaten out. If salt is added after drawing out 

 the buttermilk, it is thoroughly worked in in five min- 

 utes by giving the churn a half motion. 



When the working of this churn is well understood, it 

 will be seen that another great advantage is in churning 

 all the cream. It car not adhere to the sides and cause 

 streaky butter. 



Mr. William S. Lincoln, of Worcester, who received 

 the first premium from the Massachusetts Society for Pro- 

 moting Agriculture, speaks as follows in regard to the use 

 of the butter-worker : — 



" In ' working ' butter we use a table over which a 

 fluted roller is made to pass (Fig. 80), rolling out the 

 20 



