The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-08-04
It took the FIRST PREMIUM asa SPECIAL

II took the FIRST PREMIUM aad SPhCLtL
DIPLOMA, at the CaiJornia STATE Far
So many and varied are the patent devices
for extracting Butter from Cream, each claim
ing TO be the best, and all, or nearly all COM
paratvely worthless, or at least, inferior to the
old dasher Churn, that it is no wonder II one
feels reluctance in presenting to the pubic
something new in the line OF Churns. So COM
mon, too, is it for every Patent Churn TO have
some internal arrangement to operate as o
dasher to agitate the cream and which must be
taken out and cleaned every time 1t Is used,
that we shall not be surprised II some laugh OF
the idea OF a churn without dasher, or any
such arrangements but such is
WHIPPLE'S RECTANGUL LAR CNURN,
And after testing it for three years, we present
il to the public confident thatit viii be APPROX
ed by every one who Will thoroughly try it, and
1t will finally come into general use.
Although no one need be deceived and pay
their money for worthless article, Sc all may
test them, still we deemit advisable 20 set forth
in this advertisement the grounds upon which
we claim the
RECTANGULAR CEURE
superior to all others.
Every one familiar with butter-makDg knoWs
that II the cream is brought to the temperature
of about sIxty-two degrees II can be churned IN
few minutes in almost any churn, but the
butter Is not az good as when churned at lower
Temperature 30, although we can churn in two
or three minutes with this churD, when the
cream is just right for it, still We do not recon-
mend such rapid work. From ten to twenty
minutes churning makes better batter. IN the
summer, although the cream may be kept IN a.
cool place, yet II churned in churn in which,
the warm air has free access to the cream, ita
This difficulty is obvated by the
RECTANGULAR CHURN
L. being air-tight, thus excluding the warm oar
from the cream while churnlhg, and when the
butter comes it is nat as soft the butterRiD
may be drawn out and gallon or more OF coll
water put into the churn AID reviewed until ID
butter Is thoroughly cooled, gathered into
roll, and freed from the butteTmilk and q
white-caps or flakes that usually mix With
butter and cause it sooner to become rancid
Much labor in working over the butter Isl
saved and the gram Of the butter is perfect
is q well-known fact that all other chr |
require nearly the full strength Of J a
to operate them when the cream becoraeat hi
as it always does just before the butter CO u,
This 10 not the case With the
RECTANGULAR CHuRN,
For child FIVE years old can turn onei tnrj
the process OF ehurning without being fat Ru,
AS none Of the cream Is spattered on
| moor or on the cover or SIDES OF the chu q, o
escapes being churned but all the u cam
| churned alike and the butter thoroughly gath,
| ed from the buttermilk, there is ~ wing
about one-sixth of the butter so tina M,
who has but one COW from which he ma kes Mi
pounds Of butter q week with q eommo Chur
| can with the
RECTANGULAR CHURN
save a pound and half each wa k, viii,
would soon pay for churn; so that, altboue
| he may think he cannot afford TO bu one, tl
fact is he cannot afford to DO ,ctHto,a one.
The Churn ls thoroughly cleaned after beln
used by Finsing first With cold, aff then wit
| boiling water. They are very dm able, bein
made Of thoroughly seasoned lumD ,r and ever
! Joint put together with tongue ans groove an
neatly painted and vanished.
Persons doubling any OF thes statement
/ can test them without expense by trying on
of the churns as we Will refund the money i
the churn does not prove sat .sfactory, il re
| turuei in a reasonable time. Any person AZ
distance wishing to try one, an have one a
our wholesale price sent by exY ress, G. o. ID.
Full and explicit directions for using accom-
pany each churn.
We have testimonials verifying our state
ments, but think 1t useless 70 add them as eacl
can try for himself
| Manufactured and Jor SAFE at VAIN
pies Nh, near Pdw Pdo, Kop
4 Du.oo Tou,,f,, IT.I.