266 



THE COMPLETE GRAZIER. 



BOOK II 



Dairy utensils should always be first washed with cold water, then 

 most carefully cleansed with hot water, and afterwards well rinsed with 

 cold water, and kept in an airy place, in order that every possible 

 trace of acidity may be removed. 



The number and variety of churns made to-day is almost bewildering, 

 and those by Bradford, Waide, Hathaway, Llewellyn, and other makers, 

 are all excellent in their way, and as nearly as possible perfect. Brad- 

 fords' " Charlemont Diaphragm " churn, as seen in fig. 59, at once 

 simple in construction and easy to clean is a churn which has, and 

 probably will have, no superior. As will be seen in the illustration, 

 the lid forms one end of the churn, and the large opening greatly 



Fig. 60. " Post Diaphragm" Churn. 



facilitates the removal of the butter and the cleaning of the churn. The 

 " diaphragm " beaters are easily removed, so that the churn has all the 

 advantages of an " end-over-end " churn, and those of the time- 

 honoured barrel churn as well. 



The "Post Diaphragm " churn (fig. 60) is the latest development of 

 this most effective principle of " diaphragm " beaters in churns, and it is 

 believed that this particular form of churn will give the greatest effect. 

 The churn whose two sides are each composed of two inclines, when 

 rotating, carries the cream with accumulative force, in a wave of equal 

 depth (in a round churn the volume of cream is greater in the centre 



