New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1859-07-22
OLD AND NEW CHURNS.

| ecce Of every principle involved, but for the
fact that ventors constantly trying to perform
| impossibites, and farmers, who have used churns
amos, weekly all their lives constantly beirg
bumbugged by worthless patents, supposing them to
be the embodiment Of come great scientific discovery
which mi ,aculousy and almost instantly turns milk to
butter
No chemical charge is produced in milk by churn-
ing. The butter sts 10 the milk in the state
before after the operation with this difference;
before the churnpg, il is contained in minute round
eobues or sacks, offused throughout the IN lk-each
particle so small as to be imperceptble-and all that
h necessary to axe il available is to break open or
destroy those globues, and collect il in body.
All churns, patented or uupatented, lberate the
butter by agitation, whereby the rubbing friction OF
the elobules on each other expand, wear away, or
otberw se cause the sacks to burst when the butter
flows together and is separated from the milk.
Simple grafton Their is all that is necessary to sep
srate the butter from milk; but, to insure good
quality, both for immediate ard future use, it should
be in accordance with the following rules
l. The mix or cream, when churned, should be as
nearly sweet as possible.
III The chun should be kept perfectly sweet by
carefully cleansing ard scaldng after use.
Ill The temperature of the milk or cream, while
nor lower than 81 deg.
". The agitation should not be too violent.
Now, with good quality Of milk and by observing
these rules il is impossible to make poor butter so
tiat the best clun that can be inverted or selected
il the that the most conveniently be used Ill
strict accordance with these.
WI en- the material to be churned is too warm, say
from 65 to 80 deg. the butter separates much more
readily but in a soft, oily state and if the weather be
warm will remain in that condton-being Of very
poor quality and entirely worthless for preservation
Ii the citation be TOO violent, even at lower tenn
persiure, like result follows:
Many persons have been deceived as to the utility
of " fast cturrs," by seeing them operate only IN
Winter ANY mechauics device that will give sweet
milk at - deg. to 80 deg temperature violent agl-
tation will make butter 10 from TO minutes. but
in that soft. oily state described. When separated
from The milk and exposed to the cold however, 1t
becomes bard and. of course, in that condition ap-
pears well, and is sweet and paiatabe;; while, IN
warm weather, it would remain soft, and in very
shott time become rancid and worthless
In selecting churn then,
|. Consider ease and convenience Of operation.
For this the crank motion is probably preferable to
3 other
III Ease and convenience OF cleansing In eonsi
deriDg this, all gearing or other unnecessary apphan'
ces II oud be rejected square box or any square
corners or inches inside the churn, are decidedly OBJ
iectiopabe both on account of the liability to leak
age and the difficulty of cleansing.
III. The best material for and simplicity and durab-
lily Of construction
A dissertation If the Thermometer Churn, with its
advantages and disadvantages will assist the judg-
mept in decdr as these points. This is station
a,y horizontal, oy Under churn, with revolving
dash, wo ked by a crank. the cylinder which Is
made Of ri, c or other metal. containing the cream,
is suirou, ded by jacket or outer cylinder leaving
small space between the tEo. Thermometer, the
bulb Of which cones il contact with the cream, is at
tache 70 the he al Of tee churu. The cream is poured
into the inner cy Under and if below above o. hot
or cold water as the case may be is poured into the
.pace between the two cylinders. thus surrounding
tie cream AMI raising Lowering its temperature al
pleasure.
This is, theoretically perfect churn but praetl-
cally has some objections, w: IL IL compara'N' y
| extensive al cumbersome-is inconvenent cleansing
| outs;de-butter adheres to meal churn, and can
Only be entirely removed by applying scsldng water
after scrapirg out what can othersse be collected.
! This Is uipeasaut 10 Il dairywoman who has been
used 10 wooden cburn, for which the butter has no
afiiiiy.
Now. with tie above Disadvantages, and the sd
vantage Of conveniently bringing the cream to the
right temperature under all circumstances it IL diH
cult 10 decide whether on the whole il is superior OF
inferior TO the msny wooden churns Of more simp'e
construction; but 18th the above requirements OF
good churn the judgment OF each purchase viii IN
sure him a satisfactory article.
knowledge eff the preceding facts shonld also be
sufficient TO satisfy inventors that is impossible t'
make any striking improvement in churus but tna
the tedious operation Of churpipg will eventually b
superseded BY some chemical discovery by which th'
butter shos will be dissolved without agitation, IS 10
only possible but probable VIII our practical chem
SITS give i their attention
IMPROVED RAILROAD SWITCHING. Jacob 1oun :
man OF Sunbury, Pc, las recently invented aod ps'
er,ec a railroad switch, which appears TO rs 10 be
very important Improvement, as II mus. efectuaii
prevent those accidents that are so frequently Occur
ring from the negligence of swtehmen and other*if
q, Tia ,r,-or.s 90 all our RAJ roads In describing