78 
Kendall and Whitney's Catalogue, 
THE STODDARD CHURN. 
The Most Perfect Churn Made. 
Tlie Stoddard Churn is made by 
hand in the most thorough man¬ 
ner, mid of kiln-dried white oak. 
It will last for years. The princi¬ 
ple is concussion and not friction— 
has no floats or paddles inside. It 
is easily operated, easily cleaned. 
Easiest Churn to get Cream into— 
Easiest Churn to get Butter out of— 
Easiest Churn to Keep Clean— 
BECAUSE 
THE ENTIRE TOP CAN BE REMOVED. 
It is simple in its construction, 
and has no parts liable to get out 
of order 
The Churn being air-tight, the 
cream is not affected by the tem¬ 
perature of the room while churn¬ 
ing. 
It fully meets the requirements 
of large or small dairies and is 
offered at a price within the reach 
of all. 
It is especially adapted to the granular system of making butter. 
The grain of the butter is perfectly preserved, which adds to its keeping 
qualities. 
no. PRICES—DAIRY SIZE. 
Manuf’r’s K. & W.’s 
Prices. Prices. 
1 Ten Gallon Churn, churns from 1 to 4 gals, cream, $ 8.00 $ 7.00 
2 Fifteen Gallon Churn, churns from 2 to 7 gals, cream, 9.00 8.00 
3 Twenty Gallon Churn, churns from 3 to 9 gals, cream, 10.00 9.00 
4 Twenty-five Gallon Churn, churns from 4 to 12 gals, cream, 12.00 11.00 
5 Thirty-five Gallon Churn, churns from 5 to 16 gals, cream, 14.00 13.00 
5% Forty-five Gallon Churn, churns from 5 to 20 gals, cream, 17.00 16.00 
6 Sixty Gallon Churn, churns from 6 to 28 gals, cream, 20.00 19.00 
There is less liability of getting Churns too large than too small. Be sure and order 
Churns large enough. There must be room in the Churn to produce concussion, and a 
small Churn filled too full will require longer time for churning. 
