rack by revolving the churn in an orbit 
without turning it on its axis. The rack 
may be pulled out any time for the purpose 
of cleaning. 
Jeremiah Mitchell, in 18i9, git up a churn 
in which he employed a revolving square- 
cornered box putially surrounded by n warm 
or cold water jacket. He asserted that, by 
this device, Fig. 464, butter was made 
and power of the muscles exerted, of neces¬ 
sity correspond to the extent of exercise that 
cattle take; the necessary size and power of 
muscle being developed from food by the ex¬ 
ertion made in taking exercise op to the nat¬ 
ural limits. Exercise cannot be taken without 
the corresponding size and power of muscles 
through which the impelling force is exerted; 
so the extent of muscular structure and power 
for exertion must always correspond to the 
extent of force exerted in taking regular exer¬ 
cise by the muscular power of contraction. 
The reason of the great deficit of muscular 
structure and of power for exertion in the 
Jersey cattle is, then, clearly because long 
confinement by tethering or much restricted 
exercise through many generations, has pre 
vented the degree of muscular development 
that exists, and has evidently resulted from 
regular activity, in cattle that have not had 
their muscular development prevented or re¬ 
stricted to any appreciable extent by preven¬ 
tion of the natural and necessary exercise by 
grazing. Thus, power for exertion, and ex¬ 
tent of muscle to make* it, have been developed 
in common and Devon cattle in from 30 to 
40 per cent, larger degree by their regular ex¬ 
ercise than In the Jerseys, whose muoh-re- 
stricted exercise has led to the great deficit of 
about 30 per cent, in their muscular structure. 
And this fact should convince reasoning 
minds that so vital a function as exercise, to a 
reasonable extent, cannot be prevented with¬ 
out causing a deficit in muscular structure and 
in the healthy vitality to which fair muscular 
development is a necessity. That a well bal¬ 
anced form and vigor of constitution cannot 
exist without a natural proportion of muscle 
is certain; and it is equally oertain that a full 
natural proportion of muscle is necessary 
alike to a full, active and vital circulation, and 
to the vigor and endurance that result from 
naturally full muscular systems, and its full 
and vigorous and vital circulation. 
In the case of the Jersey cattle—or any 
others equally deficient in muscular structure 
any breed of cattle that their leading charac¬ 
teristics, if fixed in degrees that render them 
transmissible to a considerable extent, are 
only very gradually acquired from the force 
of habit in conforming to surrounding condi¬ 
tions that have a paramount and constant in¬ 
fluence on the character of growth or struct¬ 
ure in the cattle themselves, and on the quan¬ 
tity and quality or composition of their 
products, as those of their milk, for Instance. 
And, in considering the influence of circum¬ 
stances, it appears from their delicacy of con¬ 
stitution and their smaller and more uniform 
size and color, that the Jerseys have been bred 
clo 3 er,were in nearer relationship,at some for¬ 
mer period, than the Guernseys. But the Jer¬ 
seys are now so numerous that all necessity 
forolose breeding has passed away. 
Of course, character that has become consti¬ 
tutional must have been developed very slow- 
is received inu? roarings o uu -- 
The crank c rotates the device. The barrel is 
provided with arms rl at opposite sides, carry 
ing w eigheed extremil ies. These 
arm^serve to keep the recep¬ 
tacle in a state of equipoise and 
insure a steady and uniform 
rotation by compensating for 
the elongated shape of the re- 
ceptacle, after the manner of pC. 
a fly-wheel. 
The barrel is cut circum¬ 
ferentially to form a lid, C, ^ 
which is fitted with a hoop, D, ( 
encompassing the division be- . . 1 - 
tween the parts. The lid is j 
firmly secured to the barrel K'Vji 0 
proper by means of hooks and 
staples, shown in the drawings. y- \ 
Elisha H. Philo, in 1863, de- 'K\\ 
vised a working-body churn, ± ,1'jM 
which he said “ doubly and |j L||p 
powerfully agitated the cream 1 1 XfXf 
with a kind, as well as a de- u 
gree, of muscular action most I 1J I X 
favorable to the operator. 1 ’ In '-! / 
this device two motions are ' . 
imparted to the cream, one of 
which is produced by reversing 
successively the motion of the 
cream box when it is only partially filled ; 
the other, by a revolving paddle moving 
reciprocally with the reversing motion impart- 
| ed to the cream box. B , Fig. 460, is the cream 
box mounted on the frame P by pivots m in. 
In the interior of the box is a revolving pad- 
| die, H, Fig. 460, in the axis of which is a slid¬ 
ing axle, O, to permit its being easily removed. 
- The axle carries a pinion which meshes with 
° the segment rack, c, made stationary and fas¬ 
tened to the frame. Upon the oscillation of 
the cream-box, 1 he paddle H is made to re¬ 
volve because of the engagement of its pinion 
or gear wh?el with tha stationary toothed are 
c of tha frame. The oscillation of the box al¬ 
lows the cream to fall of its own weight, and 
produces a strong concussion of tha particle} 
„ ? against each other, and against the ends and 
sides of tha cream box. The paddle moving 
in a direction contrary to the current of 
the cream, beats and stirs it effactually, at the 
same time lifting and dividing it so as to thor¬ 
oughly expose it to the air, which, by meaus 
of openings, is permitted to enter and escapa. 
In 1844 A. C. Stiles patented a churn having 
a double compartment in the oscillating 
cream box, partitioned by a perforated wall 
I common to both compartments, and having 
i reciprocating dashers actuated by the same 
ever that vibrates the box. Fig. 459 is a 
perspective, and Fig. 461 a sectional view of 
the device. The box « has a tightly-fitting 
cover b, and is placed on rockers c. On each 
side of the perforated partition d is a dasher 
e. The handle,/, of each dasher is secured to 
the horizontal arms y, which, in turn, are se¬ 
cured to the shafts h. pivoted in extension 
brackets secured to the sides of the box. An¬ 
other arm », extends downward from the end 
of each of the shafts outside the box a. A 
connecting bar, k, joins the two arms i i. To | 
the center of this connecting bar is j runted a 
lever, l, the fulcrum of which is near the bot 
tom of the box, and its upper end projects 
some distance above the top thereof, forming 
a hand lever by which the churn is worked. 
As the machine is oscillated by moving the 
upright lever l to and fro, the dashers are 
alternately raised and lowered, and, at the 
same time, the vibrating movement throws 
the cream through the perforated partition 
till the butter is brought. 
Rufus Maxwell iu 1852 devised a simple ap¬ 
paratus for churning butter. Referring to 
the drawings, Fig. 463 is a side elevation, and 
Fig. 463 a similar view of the rack. A is the 
supporting frame, imide of which the mova¬ 
ble frame o is suspended by a rope connection, 
e, or by any other suitable way. B is the 
churn body and is adapted to be securely 
fastened within the frame c. The handle f is 
an extension of the top piece of the frame c, 
and works vertically through a slot in the 
post of the supporting frame .4: d represents 
a crank connecting the fram9 o with the 
supporting frame so that the center of the 
bottom of the churn may revolve about 
a circle five or six inches in diameter. 
This motion causes the milk to flow rapidly 
around the churn. The inventor provides a 
rack for breaking this current, thus giving 
the necessary agitation to the contents. This 
rack, as seen in Fig. 463. consists of a bow 
piece of tough elastic wood arranged to press 
agninstthe sides of the churn, thus holding the 
rack stationary within. Four pins are in¬ 
serted in this bow at n « » n. Parallel rode, t i 
», about half an inch apart ?xe fastened to 
these pins. The cream is forced through the 
Stiles Churn (sectional view), Fig. 461. » 
ly by ages of continued habit that has had the 
most important and Inevitable effects on cat¬ 
tle that are reared and long kept in peculiar 
conditions, such as the Jerseys and other 
Channel Island cows have bsen kept in. More 
definitely and explicitly, the facts clearly are 
that the Channel Island cows are very light 
and deficiefft in the quantity and proportion 
of their muscular structure to their total size 
and weight. The natural proportion of mus¬ 
cular structure is about one half the total 
weight of the cow’s body. But in the Jerseys 
aud Guernseys, the latter being the more uni¬ 
form, there is a marked deficiency of muscu¬ 
lar structure. The proportion of muscle for 
performing the vital functions of digestion 
and locomotion particularly, being probably 
about £0 per cent, less than in common cattle, 
that regularly graze their Summer feed of 
short grass io open pastures without tying or 
restraint. Compared with the Devon cattle— 
whose muscular proportion is fuller than that 
of common cattle—the Jerseys are probably 
about 40 per cent, deficient in the muscular 
proportion of structure. 
In cattle or cows of any breed a great ex¬ 
cess in one kind of product or direction of 
growth—in crean;, for Instance—is pretty sure 
to co-exist with a great deficiency in some 
other proximate direction. In cows growth 
of large bind qnarters is the necessary out¬ 
growth or conformation to contain the large 
supply of blood that is necessary to a large 
Mitchell’s Churn, Fig. 4C4. 
without the use of paddles or dashers, as in 
the ordinary churns. The axis c of the cream 
box does not extend through the box. The 
interior of the box is lined with tin, and a 
water space, d, is left between the lining and 
the outer f *ce 3 of tha churn ou three of its 
sides. There ts thus a continuous water space 
surrounding three of the interior faces of the 
churn. Fig. 466, is the removable door at¬ 
tached to the face L, Fig. 465. The cream 
is introduced into the chum through 
the removable door It, which is then securely 
fastened by the buttons r r. Water regulated 
to the required temperature by au attached 
thermometer is previously injected into the 
water j acket. Motion is then given the era nk 
until the batter is formed, after which the 
box is made stationary for the removal of the 
butter by the insertion of the pin p through 
the standard b, and into one of the holes, e e, 
in the side of the box. F. B. Brock. 
Washington, D. C. 
loss is a serious one—a loss or structure snac 
is necessary* to vigor, power and endurance of 
constitution; besides, the reduced proportion 
of aliment in the slender meat food supplied 
by these cattle, while the gain in cream is only 
a gain of non-vital material, of a merely con¬ 
dimentary character, having no nutritive 
value for forming or repairing vital structure. 
Here it may be remarked that while fat and 
carbo-hydrates can supply only heat and 
mechanical power, albuminoid foods perform 
the two functions of supplying heat and force 
as well as the nutriment assimilated in re¬ 
newing the waste of active muscular struc¬ 
ture; thus showing the far higher value of all- 
buminoid foods, that alike supply the material 
of working muscles, their working force, and 
the reparative aliment that regularly sustains 
their structure and power in continued vigor 
and activity. 
Fig. 465. 
Hubbard, who has for over a year been de¬ 
voting his time to practical tests in orange- 
groves at Crescent City, Fla. 
Passing over the ordinary methed of soil 
emul-iocs by phosphates, lactophospbates and 
and hvpophorphites of lime, and various 
mucilaginous substances, the paper shows 
that for the ordinary practical purposes of 
the farmer and frutt grower soap and milk 
are among the most available substances for 
the production of petroleum emulrions. 
WORKING-BODY CHUBN3. 
FIVE DK81GNS OF WORKING BODY CHURNS 
WHICH MAY BE MANUFACTURED, VENDED 
OR USED BY ANY OSE SO DISPOSED, 
THE PATENTS FOR THEM HAVING 
EXPIRED AND THE DEVICES 
BEING PUBLIC PROPERTY. 
The churns herein described do not embrace 
all the working-body churns, the patents for 
which have expired. They are given as rep¬ 
resentatives of their class, and the practical 
reader is left to judge as to their comparative 
merits. Should the reader desire to make and 
use any of the following constructions he is 
at perfect liberty to do so, either for his own 
private use or for wholesale manufacture. 
Robert Murphy got up a device for a churn 
in 1864, in which he utilized the ordinary 
liquid-holding barrels. A dear idea of the 
construction is apparent from the drawings: 
Fig. 458, p. 883, is a side view, and Fig. 457 a 
Maxwell’s Churn-rack, Fig. 462 
structure in J ersey cattle, the fact of such de¬ 
ficiency being of long standing and evident in 
all Channel Island cattle that have been reg¬ 
ularly tethered and bo restrained from natural 
exercise for ages, the deficit of muscle in these 
cattle is certainly the mult of greatly re¬ 
stricted exercise, the restricting cauee being 
confinement by long-continued tethering. 
The development and extent of moscular 
structure, generally of the voluntary muscles 
most 8*“i perhaps, is according to the extent 
of regular exertion made by cattle; because 
the force that impels to exercise, and the size 
Fig. 466. 
a paste at the rate of 20 parts of soap to 10 
parts of water, 30 parts of kerosene, and one 
part of fir balsam, will make, when diluted 
with water, an emulsion stable enough for all 
* Abstract of a paper read before the late meeting 
of the Am. Ass. Adv. of Be. at Montreal. 
puspu^ 
e 
d 
* 
t 
e 
,-t-,— , 
L_ :__J 
i 
