490 
The Trials of Churns at Cambridge. 
Bradford’s “ Fish back ” is a box chum in which a cylinder 
of wood studded with pegs is placed in a horizontal position, 
and made to revolve quickly by means of chain gearing. 
With the exception of Bradford’s “ Horse-shoe ” Churn, the 
other churns are so well known that it is needless to describe 
them. The novelty in the “ Horse-shoe ” is an arrangement by 
means of a fan and temperature cans for regulating the 
temperature of and for ventilating the churn. The arrangement 
is not a success. 
The cream for the trials was provided daily from Manchester. 
Care was taken that for each separate test all the cream supplied 
to the competitors should be of uniform character. The churns 
were worked by the competitors’ own demonstrators, who were 
allowed to have as much ice as they desired. The churning 
temperatures varied between 54° and 60° Fahr., and in most 
cases ranged from 56° to 59°. The quick-working churns, as a 
rule, churned at the higher temperatures. 
The butter, when removed from the churns, was dried by the 
delaiteuse, and weighed immediately afterwards, samples being 
kept for comparison with each other as to the very important 
points of grain, texture, and flavour. The delaiteuse was used in 
preference to the butter-worker, in order that uniformity of 
treatment might be secured. Butter with a good grain and 
texture, however, was much more thoroughly dried in the 
delaiteuse than badly churned butter. Hence the latter had an 
advantage in weight. 
In Class VI. each competitor in the first test churned the 
quantity of cream he considered would be likely to show his 
churn to the best advantage. Five selected churns were then 
worked by the electric motor with the same quantity of cream 
as in the first test, in order to ascertain the amount of power 
taken by each. No consideration was given by the Judges, 
when making up their awards, to the quantity or quality of the 
butter produced in this power test. 
In the third test five churns were taken with the maximum 
amount of cream previously declared by the competitor, and 
finally four churns were tried with ten quarts (the minimum 
amount) of cream. The “ Disc ” Churns and Vincent’s Churn 
were decidedly beyond “ one-man power ” in this class, and thus 
did not comply with the Society’s conditions. The others were 
easily within “ one-man power,” and varied very slightly in the 
amount of power required. Diagram A, on p. 491, gives curves 
showing the power used by those churns in Class VI. which 
were tested on the motor, and Table A, on p. 492, records the 
measurements taken. 
