74 THE DAIRY OF THE FARM. 



Churns of very many kinds are made. The up- 

 right churn has heen already named. The "barrel churn, 

 in which the cream fills one half or more of a horizontal 

 cask slung in a framework, provided with shelves project- 

 ing from the inside half-way towards the axis, and the 

 whole turned slowly with the handle. The hox churn, 

 in which the vessel holding the cream is stationary, and the 

 churn is agitated hy a revolving series of heaters arranged 

 around a horizontal axis, is very common. 



Implements for a Butter Dairy. They must he 

 provided in quantity sufficient for the largest daily yield of 

 milk throughout the year. Twenty-five cows may he sup- 

 posed likely, during the height of the season, to yield 100 

 gallons a day, and when milk is left only 24 hours to set 

 up cream, this will need 50 square feet of surface, 4 inches 

 deep, or as this is rather deep, say 60 square feet of surface 

 of cistern, or more, if vessels with sloping edges be used 

 in which to place it for cream : nearly 3, therefore, of the 

 ordinary vessels would he needed for every cow. Now, 100 

 gallons would, in the course of 24 hours, throw up 10 

 gallons of cream, and if the churning is done twice a week, 

 a 30-gallon churn, working 15 gallons at a time, and used 

 twice on churning days will suffice; 5 or 6 cream crocks of 

 earthenware, or vessels of tin, capable of holding 4 gallons 

 a-piece, will be needed to hold the cream. A flat butter 

 tub in which to make the butter, and scales and butter prints, 

 will be needed for making it up, and clean maple butter 

 boards, if there be no marble slab, for placing it on in the cool 

 dairy until it is sold. Besides this, of course pails for taking 

 the milk, 3 will suffice for 25 cows, and a sieve through which 

 to pour it into the pans, will be needed. For a small dairy, 



