."02 Report on the Trials of Implements at Oxford. 
the inside of tlie churn, combined with tlie superior quality of the butter 
it produced, clearly entitled it to the first ])rize. 
The second prize fell to Mr. Johnstone for his Box Chiirn on the American 
principle, the cliief merit of whicli is its sim]ilicity of construction and case 
of working. The capacity of this class was from (i lbs. to 12 lbs. of butter. 
They were all tried with 9 lbs. of cream each at a temperature of 69°. The 
time of churning occupied by each varied from 11 minutes to 23 minutes 
30 seconds, and the quantity of butter produced from 4 lbs. 8ozs. to 4 lbs. loz. 
Although tliere was some variation, yet tlie quality of butter was good in all. 
The small churns were also tested with milk, at a temperature of (19°. The 
quantity allowed to each was 20 lbs. 8 ozs. ; the quantity of butter vari(;d 
from 94 ozs. to 4j^ ozs., and the time occu[iied in churning from 12 to 16 
minutes. 
In large churns for hand jiower there was a strong and close competition. 
The barrel principle was well represented by Tinkler, Hathaway, Waide, and 
llobinson. Messrs. Alway sent a tiu barrel churn with chambers at each 
end to hold hot or cold water, in order to give the power of varying the 
temperature at i)leasure. The barrel churns were all constructed of oak, and 
were finished models of workmanship. A new feature in this varietj' is the 
various adaptations for allowing the air to escape from the inside of the churn 
while in motion during the process of churning. In Tinkler's this is accom- 
plished by one end of the spindle being hollow, terminating inside the churn 
in a perforated face plate, which prevents the milk from escaping by the 
same channel, a small ujiright pipe is inserted into a loose airtight collar on 
the spindle, discliarging its air or gas through a hell-mouthed opening above 
the level of the barrel. In several of the others the same object is obtained 
by attaching a small quadrant-shaped iron disc to the inside of the frame of 
the churn, a circular valve attached to a short lever, or in some cases having 
a projecting head, presses against the disc at each revolution, and allows the 
air to escape ; the valve is so placed as always to be at the highest point when 
open. The well known Napier dasher was well represented by Mr. Tinkler, to 
which the judges awarded the first prize. ]\Ir. Hatliaway's was well finished, and 
.its working was very satisfactory. The construction of the beaters differs from 
that of Tinkler's in their being made of one straight board, having only 
a single opening at the bottom, whilst Tinkler's are formed of a series of bars. 
Mr. Bradford showed his churn on the midfeather ])rinciple, working in the 
same manner as his celebrated washing machines. This churn produced a line 
quality of butter ; but the quantity fell below that made by Tinkler's churn. 
It was, however, commendable for the ease and despatch of cleansing and 
removing the butter ; the Judges therefore awarded this the third prize. East- 
wood's was an oblong churn, with double action of the beaters, and made a 
fair quantity of butter. Thomas and Taylor's was a curious application of 
eccentric motion, combining a horizontal and vertical current inside the churn, 
dashins the cream from end to end whilst rotating; it gave a good quantity 
and fair quality, and the facility of removing the butter is of considerable 
importance in this mode of construction. This class were all tried with 27 lbs. 
of cream each; tlieir maximum capacity was from 30 lbs. to 40 lbs. The 
quantity of butter varied from 12 lbs. (IJ ozs. to 15 lbs. 3 ozs., and the time 
occupied in churning from 12 minutes 30 seconds to 21 minutes 30 seconds. 
In consequence of the great difference between the maximum and minimum 
results, namely about 20 per cent., it was thought desirable to select five of 
the competitors for a second trial with 27 lbs. each of cream, at a temperature 
of 56°, the quantity of butter varying from 911)s. 12 ozs. to 10 lbs. loz. The 
time occupied in churning was from 19 miimtes to 29 minutes. The great 
difference in the (juantity of the butter compared with the former trial was 
entirely due to tlie quality of the cream. We next subjected the whole of the 
