FARM DAIRYING 



give you the capacity of the churn you should get. 

 To do good work it is best to have the churn only 

 one-third full. 



Get a churn with a strong stand and the upright 

 bars well braced. It should be convenient to get 

 a pail under to draw off the buttermilk, etc. The 

 plug hole should be as nearly level with the bottom 

 of the churn as possible. The lid should be large, 

 the fastenings convenient and safe, and the sight- 

 glass in the lid large. 



There should be two means of making the churn 

 revolve, or rather it should be so that two persons 

 may work at it together. I have a preference for 

 the overhand bar. Some like the crank and foot- 

 gear. Even though most of the churns run on 

 ball bearings, a satisfactory method to make churn- 

 ing easy is yet to be invented. Where much cream 

 is made into butter on the farm, some power 

 other than human muscle should be contrived and 

 a combined churn and worker used. Endeavor 

 to have proper dairy utensils, time and strength 

 will be saved and more pleasure taken in doing 

 the work. 



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