270 THE COMPLETE GRAZIER, BOOK n. 



ease, and it is an advantage that whilst the separating and churning can 

 be done at one operation, yet they are independent of each other, so 

 that the milk is separated at a warm temperature, ensuring the greatest 

 yield of butter, and the cream is churned at a low temperature, 

 ensuring the finest possible quality. The process is entirely automatic, 

 requiring very little power and attention whilst in use. It is, there- 

 fore, a machine for saving labour in the dairy. 



The end-over-end churns, free from beaters, and supplied by several 



Fig. 65. "Arch-Albany " Butter Worker, showing the Making-up 

 Board in position, and the Roller when not in use. 



firms, are favoured by a great many butter makers. The ancient 

 "Dolly" churn is still in use in some places where butter is churned 

 from milk. 



There are various kinds of butter- workers, both for hand use and 

 power, but the most efficient is the kind seen in figs. 64 and 65, 

 this particular specimen being the latest development of the idea, 

 and, as we can speak from experience, a most convenient and effective 

 instrument. The roller, instead of being fluted longitudinally, is 

 grooved helically, like the worm of a screw, the effect of which is that 

 the butter-milk is expressed more certainly, and with less than one- 



