GENERAL REMARKS ON BUTTER-MAKING. 161 



with an endless number of artificial and complicated arrangements 

 which have been tried in butter churns in the course of time, and 

 of numberless different methods which have been proposed for 

 putting the churn in motion, has demonstrated that, the simpler 

 the construction of the churn, the better it is. The following few 

 conditions must, however, under all circumstances, be fulfilled: 



(1) The opening for pouring in the milk or cream and for taking 

 out the raw butter should be as large as possible, so that the churn 

 may be conveniently cleaned, sufficiently aired, and thoroughly dried. 

 It is also important that no portion of the inside of the churn be 

 out of reach of the hand, so that it can be completely cleaned. 



(2) The churn must have a simple and sufficient lid to prevent 

 loss of milk while churning is proceeding. 



(3) The churn should be light, convenient, and durable. 



It is desirable that a thermometer should be placed in the inside 

 of the churn, which would indicate the temperature obtaining 

 during churning. 



The best material for butter churns is good wood, free from 

 faults, of a firm texture (beech, oak, or pine). Churns made of 

 iron, whether painted or enamelled, are not suitable, and churns 

 made of white metal, with water-baths, offer no special advantage. 

 Every new churn must be prepared for use by thorough repeated 

 washing with hot and cold water. After it has been used it should 

 be at once emptied, cleaned, and set up to get aired and dried. 



Nothing is easier than to make churns which will yield butter 

 in five or ten minutes' time. Such churns are, however, quite 

 useless, since they neither yield a satisfactory quantity of butter 

 nor a butter of good quality. 



According to the size of the churn, it is either worked by hand 

 or by machine. In churns worked by machinery, animal power 

 and water power are sometimes used, but more generally steam 

 power. 



Churns may be divided into (1) churns with beating action; 

 (2) swinging, cradle, and rocking churns; (3) horizontal churns, with 

 dash; (4) vertical churns, with dash; (5) and churns with special 

 arrangements for stirring the fluid. These chief groups may be 

 subdivided into other smaller ones, which depend on slight differ- 

 ences in their arrangement, and are very numerous. 



84. Churns. The churns with beating action have a stationary 

 barrel, and either one or two beaters. In the churns with one 



(M175) L 



