12 
American Butter Factories. 
arrangement lor tlie cheese department has been used to supply 
power for driving the churns. 
The Latest invention tor supplying power for churning consists 
in a system of gearing, driven by a heavy weight attached to a 
stout rope which is wound about the cylinder of the machine. 
Sixteen feet of rope will run the power half an hour, carrying 
the churn-dashers at the rate of 50 strokes to the minute, which 
is the rate of stroke best adapted for producing good butter in 
the dash-churn. It is adapted to any size of churn, and has a 
regulator to vary the dash without changing the weight. 
The ' Scientific American,' in speaking of the merits and ad- 
vantages of this machine, says : — " Mechanical powers of this 
character have not heretofore been very acceptable for domestic 
purposes, some requiring too heavy weights, and thus using too 
much rope. The inventor of this movement has produced a 
churn-power that seems very free from the objections named. It 
is very compact, occupying a space only of 18 by 20 inches, 
applicable for pumping water and many other kinds of light 
work." 
We give a cut of this machine (Fig. 5), the weight carried 
over an elevated pulley not being represented. 
There have been many kinds of churns used in the butter 
districts, but the factories universally prefer the old-fashioned 
barrel dash-churn. They use the barrel and a half size, with 
dasher, as represented in Fig. 6. 
Recently a churn has been invented with revolving arms, 
arranged so that the floats open and close at each revolution, 
and it does good work. By an opposite revolution to that used 
in churning, the floats will work the butter, thus combining a 
churn and butter-worker in one machine. We give its general 
appearance in Fig. 7. 
Usually, four (of the dash churns) churns are placed side by side 
(see Fig. 2), so as to be all worked by the power at the same time. 
From 60 to 70 quarts of cream are put into each churn, and 
each mess of cream then receives from 12 to 16 quarts of water, 
for the purpose of diluting it and bringing it to a temperature 
of about 60°. In warm weather cold spring water is used, and 
in cold weather warm water. 
Some prefer diluting the cream with water and passing it 
through a sieve before putting it in the churns, in order that the 
particles of cream may all be of uniform size ; since if the butter 
does not come evenly, but is mixed with small particles of cream, 
it will soon deteriorate, and will not make a prime or fancy 
article. This point is considered of great importance by the 
best butter makers, and it is claimed that the method of setting 
the milk in deep pails, by whicJi a thin cream is obtained, rather 
