CfltTRKlNG AKD CSUH^^S. 



^79 



tangular, a section of wliicli is shown at figure 52 (c), 

 for the purpose of illustrating the actual process of 

 churning. 



When cream is first put into the churn it is violently 

 agitated. But the amount and force of the agitation 

 varies with the kind of churn used. The common dash 

 churn (figure 52, a) is operated by a flat dasher which 

 is forcibly moved up and down in the cream, causing a 

 motion of the cream in the way indicated by the lines. 

 The cream is forced from the center of the churn to the 



Fig. 52.— EFFECTS OF CHUKNINGS. 



sides, over the edge of the dasher and back to the cen- 

 ter, where it meets the cream from opposite sides, and 

 thus it is dashed together. Being unconfined, however, 

 the force of the collision is very much lessened, and the 

 cream escapes in spray or waves which rebound from 

 the sides of the churn and fall back. 



At Z», in the same figure, is a representation of the 

 liorizontal dash chnrn, of which the well-known Blanch- 

 ard churn is a popular type. The bottom of most of 



