DAIRYING 7 



Another advantage which the barrel churn has is that it is 

 easy to clean ; the cover opening is large so that the butter may 

 be easily removed and when not in use the drying of the wood 

 does not make cracks that can not be repaired, as the hoops of 

 the churn may be easily tightened by driving them down a little. 



378. Churns for which startling claims are made as to the 

 quickness with which cream is churned by them into butter are 

 inferior to the barrel churn because they contain dashers, discs, 

 or some contrivance inside the churn that is hard to clean, or it 

 easily gets out of repair or cracks and does not make the butter 

 come any sooner than a barrel churn if the latter is used under 

 exactly the same conditions as the wonderful new churn. 



379. Among the types of churns commonly used on the 

 farm are the stationary churns with a dasher that is worked up 

 and down by hand, the revolving churn and the swinging churn. 

 Many modifications of these three types of churns have been 

 proposed, the difference between them being principally in the 

 construction of the interior works which may be dashers or discs 

 revolving at different speeds.' Some of the important qualifica- 

 tions of a churn are the following: 



1. It must be of simple and solid construction, with a tight 

 fitting cover that is easily put on and taken off. A narrow strip 

 of cork around the edge of the cover that fits on a metal rim 

 around the opening in the churn is better than a large rubber 

 band or washer for making a tight joint to prevent leaking 

 around the cover. 



2. The churn must be easy to clean. The dashers and discs 

 in some churns are not only hard to clean but they may be the 

 cause of considerable loss from cream and granular butter that 

 sticks to them. The churn should have a large opening or cover, 

 not only for the purpose of taking out the butter easily, but to 

 give plenty of room to ventilate and sweeten the churn when it 

 is not in use. 



3. The churn should require a minimum amount of power 

 to run it and give a complete churning of the cream, leaving 

 very little fat in the butter milk. The claims of the maker of 

 the churn concerning the efficiency of its churning may easily be 



