210 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
good batter in the dash-churn. It is adapted to any size of 
churn, and has a regulator to vary the dash without changing 
the weight. 
The “ Scientific American,'” in speaking of the merits and 
advantages of this machine, says :—“Mechanical powers of this 
character have not heretofore been very acceptable for domes¬ 
tic purposes, some requiring too heavy weights, and thus using 
too much rope. The inventor of this movement has produced 
a churn-power that seems very free from the objections named. 
It is very compact, occupying a space only of eighteen by 
• twenty inches, applicable for pumping water and many other 
kinds of light work.” 
There have been many kinds of churns used in the butter 
districts, but the factories universally prefer the old-fashioned 
f barrel dash-churn. They use the barrel and a half size with 
Fig. G. — The Blanchard Churn. dasher. 
Recently a churn has 
been invented with re¬ 
volving arms, arranged so 
that the floats open and 
close at each revolution, 
and it does good work. 
By an opposite revolution 
to that used in churning, 
the floats will work the 
butter, thus combining a 
churn and butter-worker 
in one machine. We give 
its general appearance in 
Fig. 6. 
Usually, four (of the dash-churns) churns are placed side by 
side, so as to be all worked by the power at the same time. 
From sixty to seventy quarts of cream are put into each churn, 
and each mess of cream then receives from twelve to sixteen 
quarts of water, for the purpose of diluting it and bringing it 
to a temperature of about 60 deg. I n warm weather cold spring 
- water is used, and i:i cold weather warm water. 
