280 THE DAIRYMAK^S MANUAL. 



these churDS, however, is rounded and not square, for 

 the sake of more easy cleaning. This advantage, how- 

 ever, we think is gained at the expense of effect, but it 

 accords witli the popular preference. In this kind of 

 churn, when it is not filled quite so high as the axle, 

 the dasher comes down upon the cream with a sudden 

 impact and forces it into close contact as it is thrown by 

 the arm against the top and opposite side of the churn. 

 The dasher being partly open permits part of the cream 

 to pass through and complicates the agitation. 



At c is a section of the Rectangular churn, a square 

 box mounted on gudgeons at the opj^osite angles. The 

 cream, never more than to half fill the churn, is most 

 violently dashed against the sides of this churn as it is 

 rotated by the handle ; and as the box is hung by oppo- 

 site corners, the cream comes twice into collision with 

 each of these six sides, being dashed against one and re- 

 bounding to the other to be forced instantly against the 

 next one, and so on continually. As the rotation is made 

 about eighty times in a minute, there are no less than 

 960 distinct blows given to the cream in this short pe- 

 riod. Consequently the butter is quickly brought to the 

 granular condition in this churn ; on one occasion the 

 churning being fully completed by the author in five 

 minutes. 



The violent dashing of the cream brings the globules 

 of butter into collision, and when the temperature is 

 quite right, and the globules are consequently in an ad- 

 hesive condition, thej rapidly gather into small masses, 

 and these into larger ones, until the butter appears in 

 grains like those of wheat and buckwheat, when the 

 churning is completed. Any further churning is in- 

 jurious to the butter. If the temperature of the cream 

 is too lov/, and the butter globules are consequently too 

 hard, they will not adhere together; they may gather 

 into masses by the force of cohesion, as is shown in 



