MODE OF CHURNING. 



227 



are in extensive use, each possessing, doubtless, more 

 or less merit peculiar to itself. The cylinder churn, 



Fig. 78, is very simply 

 constructed, and capable of 

 being easily cleaned. Some 

 prefer the thermometer 

 churn, Fig. 79, having an 

 attachment for indicating 

 the temperature of the 

 cream. 



As already stated, there 

 are two modes of practice 

 Fig - 78> with regard to the pro- 



cess of churning, each of which has its advantages. 

 The milk itself may be churned, or it may be set in 

 the milk-room for the cream to rise, which is to be 



Fig. 79. 



churned by itself. The former is the practice of a 

 successful dairyman of New York, who, in his state- 

 ment, says : " I take care to have my cellar thoroughly 

 cleansed and whitewashed early every spring. I keep 



