CHURNS WITH VERTICAL BARREL. 165 



75 to 120 revolutions in a minute, and, if a toothed- wheel arrange- 

 ment be employed, even several hundred revolutions in a minute 

 can be made. Among good solid hand churns with horizontal barrel 

 may be mentioned those of Blanchard, Petersen, and Hausen and 

 Spain. 



87. Churns with Vertical Barrel. The dash churns with upright 

 barrel, of simple construction, are the most admirable of churns for 

 use on a large scale. If the barrel be conical in shape, it may be 

 filled to almost two-thirds of the contents of its internal space, so 

 that these churns are, relatively speaking, the least heavy and un- 

 handy to work when churning large quantities of fluids. They are 

 not adapted for hand use, since, in the transmission of movement 

 by the handle to the barrel, conical-toothed wheels or other force- 

 destroying apparatus must be used. They are therefore very heavy 

 to work with the hand. Good dash churns with upright barrel are 

 constructed in such a way that the dasher may be taken out. The 

 barrel is provided with a simple pinion arrangement, above which 

 is a cup for holding oil. The barrel receives 90 to 150 revolu- 

 tions per minute, according to whether it is milk or sour cream 

 that is being churned. Churns of this kind, the barrels of which 

 revolve more quickly, do not last long. Some thirty of these dash- 

 churns are known to the author. 



88. Churns of Uncommon and Special Construction. Churns of 

 this kind have unfortunately no value. The experience of centuries 

 has shown that good butter can only be obtained in the largest 

 possible amount when separation of the butter from the properly 

 prepared fluid does not take place too quickly that is, in somewhere 

 from 30 to 45 minutes, and this object can be easily obtained by 

 the simplest kind of movement of the liquid. It is an idle attempt 

 to try and effect an advance in the preparation of butter by intro- 

 ducing any new kind of motion of the liquid, or by the introduction 

 of artificial arrangements in the churns, a fact which ought to be 

 once and for all clearly stated. An example is the lately-exploded 

 idea that an improvement can be effected by causing movement 

 by the suction of air into the liquid, as is the case in the churn of 

 Holland, Francois, & Co. 



In conclusion, the following churns may he mentioned, which are 

 known to the author simply by name: Weston, Whitelaw, Duchene, 

 Ransome, Hancock, Pearce, Dashorst, Zimmermann, Klaaszen, Loon, 



