DAIRYING 



47 



churn was con>paratively slow. It was claimed by some that 

 the new machine was expensive, hard to clean, the butter maker 

 could not see the butter during the working process, butter 

 would get into the bearings, and that the salt would not be 

 evenly distributed through the butter. 



All these objections seem to have been overcome during the 

 years of development which this machine has undergone. Two 

 distinct types of combined churns are now on the market and 

 both are extensively used in factory butter making. One type 

 is represented by the Simplex churn, in which the worker is 

 removable. It may be placed in the churn after the cream is 

 churned. The other type includes the cylindrical churns in which 

 the working rollers are always left in the churn and never 

 removed during the churning. 



620. Among the advantages claimed for the modern com- 

 bined churn and worker are': 



Plate 5 Showing Working of Butter in Combined Churn and Worker 



1. The butter is not handled or taken from the churn until 

 it is ready to be placed in the finished package. 



2. It is a saving of labor. 



3. The butter is protected from the air, dust, flies and heat 

 of the room in which the work is done. 



4. It requires less space than the two machines formerly 

 used for this work. 



5. Large amounts of cream may be churned at once. 



