310 



VARIETIES OF CHURNS. 



Fi«. 100. 



has the preference over the other form, 

 because it is thought to bring the butter 

 quicker and more completely. 



The other form is more like a beer or 

 brandy cask on end, being smaller at 

 each end than in the middle, and is 

 called the barrel-churn. Both kinds are 

 made of oak-wood, and have wooden or 

 broad metal hoops. In the one case 

 they are painted outside ; in the other, 

 they remain of the natural color, but are the more 

 frequently scoured, so that the dark-colored oak-wood 

 gets a whitish color. The metallic hoops are always 

 kept polished bright. 



Both kinds are of different sizes, according as the. 

 quantity of cream is greater or less, or as they are to 

 be worked by hand or animal power simply, or by 

 machinery. In South Holland, where unquestionably 

 the most butter is made, the barrel-churn is at each 

 end about two feet and two inches in diameter, and 

 in the centre is seven inches broader, with two-inch 

 staves. The old churn, on the other hand, is usually 

 fourteen inches at the top and twenty-five at the bot- 

 tom. 



In North Holland and West Friesland, also, sizes are 

 found in which one hundred and fifty to two hundred 

 quarts of cream can be churned. The churns have each 

 a strong cover at the top, which fits into their rim about 

 the thickness of the hand, with a hole in the middle for 

 the dasher. 



The churning is performed either by the hand motion 

 of the dasher, as in all small dairies, and in the smallest 

 churns, or by man-power with the help of certain 

 mechanical contrivances. The means for effecting this 

 are different, and so the churns have different names. 



