162 



SCIENCE AND PRACTICE OF DAIRYING. 



beater the barrel makes a pendulum-like motion during churning. 

 The most of them are made out of wood. Some of them, however, 

 are made out of white-metal and other materials. Nearly all the 

 improvements introduced in this type of churn consist of lightening 



the motion of the butt. 

 They are suited for hand 

 use for small districts in 

 which butter is not made 

 daily, and where it is of 

 little consequence whe- 

 ther churning requires 

 little or much labour. 

 Formerly they were ex- 

 tensively used. At one 

 time they were used even 

 where butter was made 

 on a large scale, and 

 were set in motion by 

 winches, and in America 

 even by power. 



If we except the fact that the movement of the beaters is tiring, 

 they discharge their duties very satisfactorily. It is highly probable 

 that the beating churns are the oldest churns. They can be filled 

 half full, and the beater, according to the size of the barrel, is made 



to give 50 to 100 beats in a minute. 

 It is not necessary to use a ther- 

 mometer in the churn. 



Some twenty different kinds of 

 these beating churns are known to 

 the author, among which the simplest 

 in use in Germany, Holland, and 

 America are the churns of Ryerson, 

 Westman, Lindsa} r , Gussander, Clifton 

 (air churn), Pieper, Menken, Holm- 

 gren, Bailey, Cater, Sayer, Drummond, 

 Renne's Lewi (with a pendulum barrel), Wilson, Zackel, Achenbach, 

 Savary, Ed. Stevens (standard churn), A. Bedros, &c. (figs. 47 and 48). 

 The best beating churn is the old wooden beating churn of simple structure. 



Fig. 47. Cotswing Churn. 



Fig. 48. Box Chum. 



85. Swinging, Cradle, and Rocking Churns. In all these churns 



