58 



churns those with movable dashers are preferable to those having 

 them fixed. (2.) Bxhaustiveness in churning. Conditions being, 

 right for the churn and cream in question the exhaustiveness will 

 as a rule be nearly the same, provided the time used is not less- 

 than 15 or 20 minutes. In all so-called lightning churns claiming 

 to finish in from 2 to 5 minutes the loss of fat in buttermilk 

 will be great, and the quality of the butter inferior. If you 

 want to test the exhaustiveness of a churn, use it exactly as the 

 manufacturer tells you and then test the buttermilk. If it does 

 not show more than 0.3 for thin cream and 0.2 per cent, for rich 

 cream, churned at a low temperature, you may indeed be satisfied, 

 but in practice I fear that the variation is from 0.3 per cent, to 

 I per cent. (3.) Power required to churn a given quantity 

 should give way to the other points. (4.) Solidity in construc- 

 tion. (5.) Condition in which the butter comes. If you have 

 followed the manufacturer's instructions, the butter should come 

 in nice, regular granules, and not too soft. Yet, if you otherwise- 

 like the churn, you may, by lowering the temperature or otherwise 

 changing the conditions (speed), find it satisfactory, even if the 

 time used is longer than claimed. (6.) The last thing to be 

 considered is the cost. 



COMBINED SEPARATORS AND CHURNS. 



Mr. Johnson, of Sweden, first invented the "Extractor," 

 (Fig. 49), a separator inside of which a churn apparatus (c) 

 churned the sweet cream as fast as sep- 

 arated and consequently produced sweet 

 cream butter. Later Mr. Wahlin, also a 

 Swede, constructed the "Accumulator," a 

 similar combination, and the latest is the- 

 "Radiator," a wonderfully perfect machine, 

 with a separating room in the lower, and a 

 cooling device and a churn in the upper 

 part of the bowl, but the product "sweet 

 cream butter" does not seem to take well 

 on the English market, according to the 

 last report of the Swedish Dairy Agent. 



Even if the product did sell well, it 

 seems absurd to try to combine two ma- 

 chines which require a different tempera- 

 ture to do good work, and the several at- 

 tempts made to introduce it here have as- 

 yet been in vain. 



(Fig. 49) COMBINED CHURNS AND WORKERS. 



In this case the temperature desired is about the same and 

 indeed in a warm room the advantage of being able to work the- 

 butter without exposing it to the air is considerable. Various con- 

 structions have been made. The first I saw (in 1893) was the 

 "Owen," in which the working part was removed, while churn- 



