THE IMPLEMENTS OF THE FARM. 23 



line, and as the cream rises the milk line falls, thereby 

 indicating the percentage thickness of cream. For London, 

 milk by railway is conveyed in cans holding from 10 to 

 30 galls, and upwards ; for other places, as Glasgow, the 

 milk is conveyed in white oak tubs or barrels, filled full 

 and corked, to prevent agitation and churning. Eotary 

 brush machines are now used for cleaning railway cans. 



(3.) Milk is either churned whole, sweet, or sour, or it 

 is set in vessels to throw up the cream, which is churned 

 either sweet or sour. Vessels for throwing up cream are 

 made of white oak wood, termed in some places kits, 

 in others, cogs, kegs, and dishes about 20 inches in 

 diameter by 6 inches deep, rather wider at the mouth than 

 bottom. There are also stone ware dishes, as brown ware, 

 white Staffordshire ware, china, and glass. Enamelled cast 

 iron dishes are also made, likewise enamelled slate. In the 

 Swartz and Cooley systems the cream is raised in deep white 

 iron vessels ; in the former these are immersed in water, 

 the latter submerged. Slate or stone tables, or shelves, 

 for setting the pans in cold or hot water, are also used. 



Cream is removed either by a skimming dish or by 

 draining off the milk from below, either by tap or syphon. 

 If to be churned sweet this should be done without delay, 

 but when a certain degree of acidity is preferred, as it 

 generally is, the cream is kept in cream jars or crocks. 

 In churning as soon as the butter comes, the buttermilk 

 is allowed to escape, and pure water substituted. 



Churns are of various kinds, as horizontal barrel churns, 

 in which the dashers rotate, others in which the barrel 

 rotates ; there are also vertical barrel churns in which 

 the dashers rotate, and plunge churns, and end-over-end 

 and oscillating churns in which there are no dashers, the 



