CHURNING. 



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in a wooden vessel. Churns are of different shapes 

 and sizes. The common upright churn is a wooden 

 cask broader at the bottom than at the top, and 

 having a round lid, with a hole in the centre. Through 

 this hole a stick passes, which is four or five feet long, 

 and has at the lower end a round flat board, with holes 

 in it. This board is a little smaller in circumference 

 than the top of the cask, and is worked up and down, 

 so as to keep the cream violently agitated. 



The same purpose is answered by the barrel churn, 

 which turns on an axle by means of a common winch, 

 and is sometimes moved by horse power, or even by 

 steam. 



BARREL CHURN. 



The cream is strained into the churn through a 

 cheese-cloth. The cloth is dipped in water, and held 

 over the churn, and the cream poured gently into it 

 from the jar. Most of the cream runs through into the 

 churn, but lumps and impurities remain behind. If the 

 churn be an upright one, a cheese-cloth is kept round 

 the mouth of it ; if a barrel-churn, under the bung, 



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