146 
American Milk- Condensing Factories. 
unchanged, and by the time the whole mass is churned, the 
particles of butter first formed will have been beaten up in 
the agitation, so as to injure the texture ; or portions of 
unchurned cream may become mingled with the butter, thereby 
not only lessening the quantity of butter from a given quantity 
of cream, but matertally injuring its quality. Again, in order 
to preserve a nice flavour and colour, as well as fine texture, the 
mass of cream while churning must not be allowed to rise to a 
high temperature.' 
It will be seen, then, to regulate all these points, the proper 
construction of the churn-dasher is important. Numerous ex- 
periments have been made with differently formed dashers, and 
finally a form has been hit upon that gives much better results 
than any dasher heretofore used. I give an illustration (Fig. 16) 
of the dasher, and its proportions as adapted to the " two- 
barrel churn." The two pieces a a forming the dash are 
20 inches long by 6 inches broad. They are halved together in 
the centre, so as to form a cross, the handle of the dasher going 
through both pieces at b. The holes ccare made by boring with 
a If inch bit into the arms, but not quite through. Then in the 
centre of this cavity a -|- inch hole is cut through the arm. The 
holes d d are made in the same way, and a slot connecting the 
two is cut partly through the timber, in the centre of which 
a narrow slot goes entirely through the arm. This forms the 
lower side of the dash, the upper side being shown in Fig. 17. 
!Fig. 16. — TJie improved 
Churn-Dash (lower side). 
Fig. 17. — The improved 
Churn-Dash (upper side). 
' c 
a c~ 
*© 
c \ 
< r 
1© 
0 _ (D _ I « i @ ® 
In a recent tour among the butter factories, I saw the churns 
in operation with the improved dasher, and with other shaped 
dashers; all were worked at the same time, and with the same 
power, and it was plainly evident that the improved dasher did 
the best work, while the temperature of the cream, which we 
