492 
The Trials of Churns at Cambridge. 
Tablk A. — Trial of Churns in Class VI. 
No. of 
article 
Name of exhibitor 
Time of 
run 
Weight 
of cream 
Average 
No. of foot 
lb. per min. 
3395 
T. Bradford & Co. (Diaphragm) . . 
min. 
40 
lb. 
371 
2264-2 
4877 
G. Llewellin & Son (Eccentric) . . 
20 
50 
2420-5 
487G 
G. Llewellin & Son (Royal Triangular) 
26 
50 
2511-4 
903 
Dairy Supply Co. (Victoria) . . . 
35 
62£ 
2336 1 
3464 
Disc Churn Co. (Star Disc) .... 
9 
60 
5468 S 
Some of the results of the work of the four churns that were 
tested in all the trials are recorded in the upper table on the 
opposite page. 
The success of the 
first Prize Chum 
(fig. 1) was chiefly due 
to the superiority of 
its construction and its 
general convenience, 
and to the excellence 
of the butter produced. 
The second and third 
Prize Chums (figs. 2 
and 3, p. 495) were 
well constructed and 
did very good work. 
Several of the 
churns were fitted 
with temperature 
chambers which are 
seldom used and are 
probably of no advan- 
tage. In the construc- 
tion of the older types 
of churns the weakest 
point is probably the 
spring ventilator, 
which is difficult to clean, and often leaks. 
In C lass VII. the churns were first tested with the declared 
maximum amount of cream. Seven selected churns were next 
given 8 quarts of cream each, and were worked by the electric 
motor to ascertain the amount of power taken. These chums 
were then tested with 5 quarts of cream each (the minimum 
amount), and finally the “ Disc ” and the “ Fishback ” were 
worked a second time by the electric motor with 6 quarts of 
cream each . 
Fig. 1 . Bradford’s Eud-over-End “Diaphragm Churn.” 
