The Potter journal. [volume] (Coudersport, Pa.) 1857-1872, 1860-10-04
AGRICULTURAL, &c.
GGrGnieF:S Patent Pendulum
GgmRp
THE PHILOSOPHY Ole BUTTER MAKING.
PATEETED MAY s, 1860.
IT B. Gordnier Patcatec, Couaersport.

All intelligent da;rymen know that
there eau be DO Improvement N the com
mon upright dash churn. With it more
aud better butter is made than can be
with any of the quick rotating churrs of
the day, as has been proven thousands Of
times by actual trial within the last %
Years. Therefore, daIrymen do and will
use the dash churn, for the following ex-
%cellent reasons, which we extract from
the Scientific american:
"As we all know, butter exists in the
form of minute balls or globules, each be-
ing enclosed in a sac or membrane-like
covering. 1t is not the materjut Of ehich
butter IS male that is contained in these
little sacs. but Ju'ter itself, in a perfect
state. While invested with their cover
ings, these glolules float about in the
milk, or rise to the top as cream, bat can
not adhere together. Before this CAN
take place, the coverings must be rcmov-
ed. The effect of : churning is to re-
move them, thus Hberatine the butter.
and then to bring them together into a
mass. These facts are known to all in
tclligent ~dairymen. But now one the
error, namely, the suppositlon that 1t Is Of
10 consequence h0w the coverings OF the
butter elobLles are removed and the con
taiued butter liberated that il is Of 30
moment whether the butter clJbules are
crushed or ground between hard surfac-
6, or burst by conclusion from being
dashed violently against hard snbstanccS,
or by whirliug bars, Stats or rods rapidly
through the milk or cream or whether
they are released from their investments
in some more gentle manner. Now his
Is ali a mistake. 1t Is Of the most essen
tial importance. if we would have good
butter, how the globule is Invested of its
covering; and we viii state why
Butter being in the most perfect con
dltion possible while it Is IN It's glubular
state, and covered with It's natural inveS,-
mout, any change Of that condition ex-
co2ting the mere removal Of this invest
mcut, whether from the temperature be-
ing raised too ligh, from the glUbules
being crushed, mashed or broken down,
or their natural conformation being in any
other manner destroyed or to any extent
altered, necessarily Injuries the quality o.
the butter. This fact, hitherto entirely
overlooked, is the discovery horeinbcfore
alluded to- 1t is for this reason thai too
mu ii butter is injured By being worked,
which is only a process Of pressing the
gIobuies upon each other, and Thereby
crushing them out of their original shape
and state into a compact mass, like lard
1t is for this reason, also, that the MOD
crn contrivaDces for grind'"g milk and
cream between metallic roles O. %revU!V-
ing disks, and all the Jujck.moying rota,
~ ehurnS. while they may bring The but
ter quickly, Injuries its quality, making
good grease rather than good butter. The
best butter is said to have a grain
What does this mean? Simply that the
original globular formation Of the butter
has not been broken down, aud just to
the extent that II is broken down is the
quality injured the grain disappearing
and the mass becoming greasy and lard
like. The butter globule must not, then.
be Givested of its covering BY any process,
which shall break down its original Struc
tsre. if we would have good butter.
What, then, is the truc method Of re
moving the coverings OF the butter glob
uleS? We .nSwer that it is to wear then
off By the rubbing of the giobulcs against
each cti.er and upon the fluid surround
ing them not by crushing or bursting
them by grinding, pressing or striking
them with or against hard substance,
hut by Il continuous but gentle agitation
causing friction among the g!obuleS them
selves.
"Anothcr essential is that all the but
ter glubules shall be d~iye>ted Of their GOV
erings, as nearly as possible, at the same
time; otherwise. some are too much work
ed before the others are free, and SOM,
may not be lberoted at all, and remain il
the buttcr-milk.'
Now, if the reader will notice the con
struction aud operation of "Gordniert
Pendulum Churn," he will see that it full
fills all the requisites pointed out. Their
Is no violent dashing about of the cream
there are no Stats or bars or rods w~iipDec
rapidly through it but, by slowly swing
irg the dasher't to and fro. the cream i
thrown into agitation which, while it i
not violent, and therefore cannot heat i
or disturb the natural condition of tn.
butter globules is, at the sane time, G
such a character as to cause the most ef
fective friction among the globules upol
each other, quickly removing their in
%vestmcnts, but leaving them. who}e.-
Then the entire mass of the cream bein,
moved with each vibration Of the dasher
and the butter g,obules being thus al
subjected to equal and uniform friction
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