CREAMERY BUTTER MAKING 105 



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 mav be stated as follows : 



Fig. 32. — Disbrow combined churn and butter worl^er. 



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. 



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" 



