CHURNING AND CHURNS. 27'}' 



tion of the butter globules into masses by throwing 

 them violently together. There is now no caseous 

 follicle to be rubbed off by pressure of the dasher and 

 squeezing the globules between a close-fittiug dash and 

 the sides of the churn. No weary woman need now keep 

 on an exhaustive effort to effect this wearing away a 

 tough envelope, hour after hour, with the laborious up 

 and down churn (most injurious to the vital organs of a 

 female), because the follicle has no longer any existence, 

 even in the imagination of the dairy experts, and because 

 she may sit at ease in a chair and get the very best of 

 butter in twenty minutes, or less, if she choose. 



What we know of cream now makes the work of the 

 churn plain and simple. Most of the work heretofore 

 supposed to be necessarily done in the churn is now per- 

 formed previously. There is no chemical action to be 

 secured by aeration and oxidation; the churning might, 

 in fact, be quite as well performed in an air-tight closed 

 box, were it not that the fric- 

 tion of the particles of cream 

 affects the production of more 

 lactic acid and the decomposi- 

 tion of some of it into butyric 

 acid, with the disengagement 

 of some carbonic acid and hy- 

 drogen gases, as was explained 

 in the last chapter. These gases 

 require a vent, and hence an 

 opening in the churn is pro- Fig. 50.— microscopic appear- 



• T -1 T • T . 1 IT 1 ANCE OF CREAM. 



vided which is closed by a cork 



or peg, excepting as this is taken out to Jet the gas escape 

 at the early period of the churning. This chemical ac- 

 tion, however, is incident to the churning, and is not one 

 of the effects desired or calculated for. The sole effect 

 is to throw the particles of fat in the cream against each 

 other so as to cause them to adhere. 



