304 
March 28, 
THE RURAL NEW-YORKER 
A PATENT FOR “ CHURNLESS ” BUTTER. 
Readers are sending us copies of an 
advertisement printed in various papers 
offering a new process of making butter 
in one minute without any churn. The 
new process, with a combination of 
periodicals, is offered for $5. We are 
asked to tell what the process is, and 
whether it has any merit. At the pat¬ 
ent office we have found the following, 
which is quite likely the process men¬ 
tioned in the advertisement: 
Process for Making Butter. 
Sal lie Boykin, of Gadsden, Tennessee. 
No. 796,892. Patented Aug. 8, 1905. 
Th all whom it may concern: 
Be it known that I, Sallie Boykin, a 
citizen of the United States, residing at 
Gadsden, in the County of Crockett and 
State of Tennessee., have invented certain 
now and useful Improvements in Processes 
for Making Butter; and I do declare the 
following to he a full, clear and exact de¬ 
scription of the invention, such as will 
enable others skilled in the art to which it 
appertains to make and use the same. 
My invention is a process of making a 
superior quality of butter directly from the 
fresh cream without the necessity of churn¬ 
ing the same, as hereinafter described and 
claimed. 
In carrying out my process I take 
freshly drawn sweet milk, strain it into 
shallow vessels, and set the vessels aside a 
sufficient length of time to cool the milk 
and cause the cream to rise to the surface. 
Then without disturbing the cream the ves¬ 
sels containing the milk and cre.am are 
placed on a stove or otherwise heated until 
the cream is brought to the boiling point. 
The vessels are then set aside and cooled, 
and when the milk has become thoroughly 
cooled, which cooling may be accelerated 
by placing saturated cloths over the vessels 
and setting them in a current of cool air, 
the cream will be found to have formed 
a thick crust on top of the milk and to 
contain every particle of the fatty matter 
which was in the milk. Any means may 
be employed for cooling the milk after it 
has been heated, and I do not limit myself 
in this particular. Having thus cooled' the 
milk and caused the cream to form thereon, 
I remove the thickened cream and place 
the same in a suitable vessel and to every 
pint of cream add two teaspoonfuls of white 
granulated sugar if the weather be cool and 
one teaspoonful if the weather be warm. 
The cream, with tlie sugar therein, is then 
gently stirred to cause the sugar to be 
quickly distributed in the cream, and the 
latter is then set aside in a suitable place 
where the atmosphere is from 62 degrees 
to 70 degrees until fermentation ensues, 
which will be usually in about an hour. If 
it be desired to cause the cream to fer¬ 
ment in a shorter time this may be accom¬ 
plished by adding about one-half teaspoon¬ 
ful of vinegar to each pint of cream. When 
the cream has reached the right stage for 
making the butter, it will be thick and will 
present a “puffy” appeparance. The cream 
is then “worked” with a butter paddle to 
solidify the same, which operation usually 
takes only about a minute. Salt is then 
added, and the butter is finally washed. If 
the washing takes out too much of the salt, 
the butter may be resalted after washing to 
suit the taste. The salting and washing of 
the butter take every particle of the sugar 
and vinegar therefrom, leaving the product 
fresh, pure, and sweet butter which is firm 
m texture and of a rich golden color. 
It will be understood that m.v improved 
process is adapted for speedily producing en¬ 
tirely sweet butter from fresh milk, avoid¬ 
ing the use of sour cream in making butter, 
and also entirely avoiding the usual opera¬ 
tion of churning the butter which is both 
laborious and expensive. 
My improved process may be carried out 
in an exceedingly short space of time. As 
a matter of fact, in my improved process 
when the cream has arrived at the right 
stage I have been enabled to make butter 
therefrom in from one-quarter of a minute 
to a minute. 
Haying thus described my invention, what 
I claim as new, and desire to secure by 
Letters Patent, is: 
1. The herein-described process of mak¬ 
ing butter consisting in permitting cream to 
rise to the surface ol’ milk, heating the milk 
and cream to the boiling point, cooling the 
same, removing the cream from the milk, 
“using the cream to ferment, and finally 
solidifying the same. 
2 The herein-described process of making 
putter, consisting in permitting cream to 
form on the surface of milk, heating the 
milk and cream to the boiling-point, cooling 
the same, removing the cream from the 
milk, causing the cream to ferment, working 
the butter to solidify it, and salting and 
washing the butter. 
In testimony whereof I have hereunto set 
my hand in presence of two subscribing wit¬ 
nesses. 
(Signed) Sallie Boykin 
The process seems to be making what 
is known as Devonshire cream and stir¬ 
ring it into butter. This Devonshire 
cream is nothing new. On page 166 of 
Willard’s Practical Dairy Husbandry 
we find the following: 
Devonshire Cream. 
The dairy house is of stone, usually in 
connection with the dwelling, stone floors 
and stone benches for the milk to set upon, 
and all well ventilated, and scrupulously 
neat and clean. The milk is strained in 
large, deep pans, and put in the dairv house, 
where it stands eight to 10 hours, when the 
pans are taken out and the milk scalded, 
by placing the pans holding it in an iron 
skillet filled with water and set upon the 
range. At the bottom of the skillet there is 
a grate on which the nan of milk rests, so 
as to keep it from the bottom and from 
burning. The milk is slowly heated to near 
the boiling point, or until the steam begins 
to show a distinctly marked circle or crinkle 
around the outer edges. When the first 
bubble arises on the surface of the cream, 
it must be immediately removed from the 
lire. Some experince is necessary in apply 
ing the beat, to have it just right, other 
wise the cream is spoiled. When properly 
scalded the milk is removed to the dairy 
where it stands from 12 to 24 hours, ac 
cording to the condition of the weather, 
when the cream is removed and is in a thick 
compact mass, an inch or more thick and 
quite different from our ordinary cream. It 
is then divided with a knife into squares 
of convenient size and removed with a 
skimmer. It is more solid than cream ob¬ 
tained in the usual way and has a peculiarly 
sweet and pleasant taste. It is considered a 
great delicacy, and is largely used in Eng¬ 
land with sugar, upon pastry, puddings or 
fresh fruit, and especially upon the famous 
gooseberry pie. it makes an extensive 
article of commerce, and is really a delicious 
article of food. I do not know as this 
cream has ever been manufactured in this 
country, but it certainly deserves to be 
introduced, and perhaps would prove profit¬ 
able. 
A WORD FOR AYRSHIRE CATTLE. 
I have been breeding Ayrshires for 
the past six years. My experience has 
been principally with grades, although 
I have a few registered animals. After 
considering the various breeds care¬ 
fully I concluded that Ayrshires came 
nearest what I wanted, and I have not 
been disappointed. They seem better 
adapted to our steep rough pastures than 
larger animals, and stand poor care bet¬ 
ter than some of the smaller breeds. 
'1 hey have the name of being “rustlers” 
where pastures are scarce, but respond 
readily to better conditions. I keep a 
registered bull at the head of the herd, 
and raise the best heifer calves. Pro¬ 
duction has increased fully 25 per cent 
since introducing the Ayrshire blood. 
We have two-year-olds with their first 
calf giving 32 pounds milk per day, and 
three and four-year-olds giving 35 to 40 
pounds. The average for the 29 cows 
now milking is 25 pounds to-day. The 
cows began to freshen in August, 1907, 
and have kept coming up to the present 
time. They are not all Ayrshires, but 
the Ayrshires are among the best. They 
are receiving only ordinary care that 
any farmer can give. In selecting the 
bull we have been particular that his 
dam had long teats and milked easily, 
and we have a herd that for nice milkers 
it would be hard to beat. There are 
other points of excellence; the milk is 
exceedingly sweet and palatable; the 
coat is sleek and glossy. I think who¬ 
ever wishes to improve his herd and 
tries Ayrshires will not be disappointed. 
Schoharie Co., N. Y. d. w. southard. 
“Is your husband averse to taking the 
initiative in any energetic action?” “No, 
sir, he ain’t nothin’ o’ the kind. He’s 
just plain down lazy.’”—Baltimore 
American. 
Philanthropic Lady: “You ought to 
be ashamed of yourself to be making 
fun of a smaller boy because he cries 
when the doctor hurts him. Did you 
never have your feelings lacerated?” 
Smart Boy: “Yes, mum, but it didn’t 
took.”—Baltimore American. 
What Do You 
Think of This? 
During the past year 15 farmers of Mesa 
County, Colo., have asked for our catalog about 
Electric Steel Wheels 
and tha 
Electric Handy Wagon 
Up to date 14 of them have purchased either a 
wagon or a set of wheels. 
Does that mean anything? 
It proves that we have a reasonable proposi¬ 
tion. We say that the Electric wide-tired, steel 
Electric 
wheels will save you more labor and make you 
more money in a year than any other thing you 
could put upon the farm. Several hundred thous¬ 
and farmers who have tried them say the same 
thing. By every test they prove 
to be the best. The spokes are 
united with hub solid, can’t work 
loose. Your money back if they 
do. We don’t ask you to take our 
word for it. Send for our book; ‘ 
read what others Bay and use your/ 
own judgment. Our catalogue isf 
sent free for the asking. ‘ 
Electric Wheel Co. 
, Box 88 
Quincy, Illinois. 
NEW SMALLER SIZE 
DE LAVAL 
CREAM 
SEPARATORS, 
FOR FAMILY USE 
The new 1908 Improved De Laval Cream Separators are 
made in ten different styles and capacities. There is the proper 
size machine to be had for every dairy, from that of one cow 
to one hundred or more. In this connection special attention 
is called to the new smaller size De Laval machines, which 
are now offered for the first time, and have been designed for 
small family use where the milk of one or two cows only is to 
be separated, and also for hotel, restaurant and city home use, 
where purchased milk may he creamed or clarified to advan¬ 
tage. These little machines do just as good work as the larger 
ones and will save their cost in less than a year. The prices 
are, of course, in keeping with the sizes of these smaller 
machines, bringing them within the reach of all and removing 
all possible objections to the purchase of a first class separator 
on account of the cost. A postal card will bring our handsome 
new catalog describing and illustrating these latest additions 
to the De Laval family. Write today, for every day you are 
without a separator you suffer an actual money loss, even if 
you own hut one cow. At least let us show you the many 
important De Laval improvements that have been made. You 
are not obliged to buy and you maj’ learn something to your 
advantage. 
The De Laval Separator Co. 
42 E. Madison Street, 
CHICAGO 
1213 k 1215 Filbert Street 
PHILADELPHIA 
Drumm & Sacramento Sts. 
SAN FRANCISCO. 
General Offices: 
74 Cortlandt Street, 
NEW YORK. 
173-177 William Street 
MONTREAL 
14 & 16 Princess Street 
WINNIPEG 
107 First Street 
PORTLAND, OREC. 
« 3 YEARS GUARANTEE 
ON HIGH GRADE VEHICLES 
SEND TODAY for our FREE 
VEHICLE CATALOQUE, a 
handsome book printed in 
colors and explaining our low 
prices, three-year guarantee 
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wagons, runabouts, top bug¬ 
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arrangements for QUICK 
DELIVERY, SMALL FREIGHT 
CHARGES and a buggy built spe¬ 
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SHIPPED DIRECT FROM 
OUR WAREHOUSE IN YOUR STATE. 
a Farm 1 Wag- FARM WAGONS*^, 831 -IS 
on, delivery or ». _% r» ana 
business wag- **‘-™* Bl 
on, farm truck 
or log truck, 
send for our 
free Wagon 
Catalogue 
which explains 
our long time 
guarantee, our 
LOW PRICES AND FREE TRIAL OFFER. Address. 
SEARS, ROEBUCK & CO., Chicago 
FEARLESS 
MANURE 
SPREADER 
The narrowest 
1 spreader, yet spreads 1 
widest. The circu- , 
lar beater makes the great difference. 
Straight beaters spread only to their actual 
width, and so are built wide — much too wide 
for wagon tracks, and gates. But the FEAR¬ 
LESS circular beater spreads to th. slde> as well 
as behind. You can see by the Illustration at 
the bottom of this ad how the FEARLESS is 
narrow enough for wagon tracks and gates, 
yet can spread wider than any other spreader. 
Fewer trips to a Held with a FEARLESS— no 
driving over manure already spread—even 
distribution—simple mechanism and other 
points described In Free Booklet. Write 
for It. Write today. 
HARDER MFG. COMPANY, 
WITH GROOVED TIRES 
4 in. wide, The Groove protects 
the heads of spokes from wear, 
which xnaKes wheel good and 
strong' till tire is worn out. We 
make plain tire wheels in other 
widths. We make wheels to fit 
any thimble skein or straight 
steel axle. Get our free catalog 
of Steel Wheels and Low Dowa 
Handy Wagons. 
HAVANA METAL WHEEL CO., 
Box 17 Havana, HI. 
WARRINER’S 
STANCHION 
CHAIN 
HANGING 
I. B. Calvin, Vice-Pres¬ 
ident, State Dairy Asso¬ 
ciation, Kewanno, Ind., 
says; 
“I think them 
PERFECT.” 
Send for BOOKLET. 
W. B. CRUMB, 
73 Main Street. 
Eorestville, Conn. 
Allow the door to cling close to the wall.and 
yet it will be able to pass any uneven wall 
surface. Double straps prevent all binding 
on track. Made of unbreakable Malleable 
Iron with roller bearings of chilled steel. 
Prices no higher than the ordinary kind. 
Also full line of Hay Carriers, Tracks, 
felings. Forks, Stackers, Rickers and the 
famous labor saving Louden Litter Car¬ 
riers. Complete catalogue free. 
LOUDEN MACHINERY COMPANY 
601 Broadway Fairfield, Iowa 
CHAIN HANGING 
CATTLE STANCHION 
The Most Practical 
CATTLE FASTENER 
ever invented. 
Manufactured and for 
sale by 
O. H. ROBERTSON, 
Eorestville, Conn. 
Death the Stomach 
Worms Guaranteed 
We will send you 100 lbs. of DR. 
HOLLAND’S MEDICATED STOCK 
SALT on 60 days’ trial freight 
prepaid. If you derive no benefit, 
It costs you nothing; if you do, it 
costs you $5.00. Give us your or¬ 
der at once. 
The HOLLAND STOCK REMEDY 
COMPANY, Wellington, Ohio. 
Try a Boss Cream Rafser 
In your home, If not 
as represented return 
atour expense. More 
satisfactory than a 
tlOO Separator. Runs 
itself, raises cream 
quickly, Gets More 
Cream, keeps milk 
and cream sweet dur¬ 
ing hotest weather.no 
skimming or crocks 
_ and pans to handle. 
60,000 Gravity Separators sold in 1907. More Boss than 
any other kind. Price $3.25 and up. Write today tor 
free Catalogue. It will save you money. 
BLUFFTON CREAM SEPARATOR CO. BOX M, BLUFFTON, 0. 
Or, Dairymens’ Supply Co., Lansdowne, P» 
