192 



NEW ENGLAND FARMER. 



April 



CLARK'S EXOBLSIOR CHURN. 



We know nothing of this churn from personal 

 experience, but as it is spoken highly of, and has 

 the appearance, in itself, of being a useful article, 

 we give the inventor an opportunity to explain the 

 machine himself. » 



A is the rotating or rev(jlving liody, worked by 

 crank and gearing, as shown, or it may be attached 

 to any motive power by passing a band directly on 

 to its raised hoops G G. Two or more large churns 

 can thus be driven in one frame, by passing a short 

 band from the first cylinder to tlie second, and 

 from that to a third, &c., thus afPn-ding facilities 

 for churning any quantity of milk and cream, to- 

 gether or separately, at one operation. By a new 

 and simple device, the body is easily made water 

 tight at its lid and bearings on the fixed or per- 

 manent axles. The cross bar or dasii is a nar 

 row wooden bar, placed huigitudinally above the 

 centre of the barrel or body, with projections B on 

 its upper edge, extending upward to the priphei-y, 

 at any desired angle. Pins inserted in two side 

 staves of the cylinder, pass between the projec- 

 tions on the cross bar, which is removably' at- 

 tached, or supported by iron braces, to the axles 

 on which the body rotates or'revolves. The axles 

 are hollow, with ventilating funnels C C set in the 

 -blocks and extending downward into their cavities. 

 By closing the outward ends of the axles, a per- 

 fect ventilation of the cylinder is effected, even 

 when filled above the place of its axis. The cav- 

 ities of the axles permit the crooked water tubes 

 E E to be passed tlu'ough them, to be inserted in 

 the corked ends of the small metalic cylinder in 



the centre of the cliurn. Through these tubes, 

 (which close by their flanges, the outward ends of 

 the axles, and being of less diameter than the cav- 

 ities, so as not to obstruct the ventilation,) a stream 

 of cold water can be kept running ; the water pass- 

 ing down the outward injecting funnel through 

 the tube, filling the tempering cylinder, (the small 

 tube on the cylinder should be corked alter the air 

 has escaped,) and passing out at the waste pipe. 

 These need only ,be used when tempering is nec- 

 essary, and where running water cannot be ap- 

 plied, a few pails from the well will reduce the 

 temperature sufficiently. A thermometer may be 



used to ASCERTAIN THE TEMPERATURE OF THE WATER 



at the waste pipe, which will indicate directly milk 

 or cream. The cross bar, tempering cyhnder and 

 tubes, can all be removed from the barrel of the 

 churn, thus leaving nothing but the empty cylin- 

 der for cleansing 



The Excelsior Churn is not designed merely as 

 an improvement on any other patent churn. It is 

 in fact different in construction and operation from 

 all that have preceded it, consequently the olyec- 

 tions which may be made in reference to other 

 churns, will in no sense apply to this. The pro- 

 pi'ietor having had many years expriencein a large 

 dairy, professes to know what dairymen need, and 

 what they require iu a perfect churn. It is nec- 

 essary that milk and cream should be kept below 

 the temperature of summer air, both before and 

 during the operation of churning, certainly as low 

 as 62^^. The Excelsior Churn will do this. The 

 running water will not only reduce the tempera- 

 ture in passing through the metalic cylinder, but 

 it will also take away all of the animal heat from 

 new milk, and also the ei^ectricity from the fluid, 



