496 
The Trials of Churns at Cambridge. 
the total amount of work expended — as represented by the 
areas of the several curves in the diagrams — was greater in the 
case of the slow-running churns than in that of the high-speed 
churns ; in the latter case, however, it will also be seen that in some 
instances there were times when the power taken was excessive. 
In the case of the “ Disc ” and the “ Fishback,” 6 quarts of cream 
appears to be about the maximum quantity which can easily be 
churned at the speed at which the churns were worked during 
the trials. 
Other weak points besides the excessive power required 
became apparent. 
The “ Disc,” when churning eight quarts, leaked badly at 
the bearing of the spindle. This churn, even when churning a 
smaller quantity, keeps the floor of the dairy in a sloppy 
condition. 
With the “ Fishback” there was a difficulty in washing a large 
quantity of butter without over-churning it, on account of the 
tendency of the 
dasher to roll the 
grains of butter 
into a lump. 
Perhaps the 
strongest point 
in favour of the 
“Disc” Churn is 
its comparative 
freedom from 
the danger of 
over-churning. 
The “Fish- 
back ” is a 
strong, well- 
constructed 
machine, and 
can easily be 
Fig. 4. — Dairy Supply Co.’s “ Victoria ’’ Churn. , cleaned 
The “ Disc ” is inferior in construction. At the centre of 
the wooden disc there is a prolonged boss, which extends from 
one side of the churn to the other, and through which the 
wrought-iron spindle loosely passes. The hole through this 
boss is very inaccessible for cleaning, and when the spindle is 
withdrawn for the removal of the disc, the butter is liable to 
become fouled from this source. A brass tap for drawing off 
the buttermilk is an undesirable adjunct to this churn, on account 
of the liability of the metal to verdigris. 
