in 1887, anf l m 



(Fig. 47) 



by Walter Cole, of Melbourne, Australia. I 

 illustrate this system in 

 (Fig. 48), the Rolands 

 (France), and, while no 

 special advantage has 

 been demonstrated as to 

 the mechanical effect of 

 this system, (rather the 

 reverse) I believe, that 

 for certain purposes 

 (churning cream more 

 or less tainted), it might 

 have some effect in improving the quality. Experiments made in 

 Illinois, however, proved it to be impracticable on a large scale. 



Combined churns and butter workers will be discussed in a 

 later chapter. 



CONSIDERATIONS IN CHOOSING A CHURN. 



In buying a churn the following points should be consid- 

 ered : (i.) Ease with which it is cleaned, (a) Close grained 

 hard-wood is better than any softer wood, hence white-beech 

 and oak or ash are preferable to pine, but in large box churns 

 the element of warping must be considered, (b.) The fewer 

 corners and projections, (fixtures), and the more air and light 

 that can be had (large openings) the better it is. (c.) Glass 

 peepholes, fixed thermometers and putty should not be toler- 

 ated ; with a little experience there is no need of looking very 

 often, and then the cover may be removed, (d.) Of dash 



