BUTTERMAKING 253 
workers placed upon the market about two decades ago. 
These are provided with rollers inside, which remain 
stationary during churning, but can be made to revolve 
when it is desired to work the butter. 
The combined churns have to a great extent replaced 
the old box and barrel styles because of the many advan- 
tages they possess over the latter. The principal advan- 
tages may be stated as follows: 
1. They occupy less space. 
2. Require less belting and fewer pulleys. 
3. The churn can be kept closed while working which 
keeps the warm air and flies out during the summer. 
4. The butter can be made with considerably less 
labor. 
A few disadvantages might be mentioned such as the 
greater original cost and the greater difficulty of cleaning 
and salting. But with proper care the butter may be 
evenly salted and the churns kept clean. 
For small dairymen there are no better churns than 
the barrel churns. They are simple, cheap, and answer 
every requirement for a satisfactory churning of cream, 
but dairymen who have 50 or more cows will find the 
dairy size combined churn and worker an advantage. 
What dairymen should strictly avoid in the way of churns 
is the so-called one-minute churns and other rapid churn- 
ing devices. 
CHURNING OPERATIONS. 
Preparing the Churn. Before adding the cream, the 
churn should be scalded with hot water and then 
thoroughly rinsed with cold water. This will “freshen” 
