The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-07-21

So many and varied are lAe 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 Ihurn, that it is no wonder If one
feels q reluctance in presenting to the public
something new in the line Of Churns. So COM
mon, too is 1t for every Patent Churn to have
some internal arrang to operate "a a
dasher to agitate the cream and which must be
taken out and cleaned every time IL ls used,
that we shall not be surprised If some laugh at
the idea OF churn without dasher, or any
such arrangement; but such is
WHIPPLE'S RECTANGU LAR HURN,
And after testing it for three years, we present
it to the public, confident that 1t will 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, as all may
test them, still we deem it advisable to set forth
in this advertisement the grounds upon which
we claim the
RECTANGULAR CHURN
superior to all others.
Every one familiar with butter-making knows
that II tue cream is brought to the temperature
Of about sXty-two degrees II can be churned III
a few minutes in almost any churn, but the
butter Is not as good as when churned at a 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 butter. In the
summer, although the cream may be kept III o
cool place, yet II cnurned in a churn IN which
the warm air has free access to the cream, its
temperature is raised and the butter comes soft.
This difficulty ID obvated by the
RECTANGULAR CHURN,
II being alright, thus excluding the warm ar
from the cream while churnlhg, and when the
butter comes it ID not as soft the buttermilk
may be drawn out and gallon or more Of cold
water put into the churn and revOlved until the
butter ID thoroughly cooled gathered into q
roll, and freed from the buttermilk and the
white-caps or flakes that usually mix with the
butter and cause it sooner to become rancid -
Much labor in working over the butter is also
saved and the grain OF the butter is perfect. 1t
is well-knOwn fact that all other churns
require nearly the full strength OF man
to operate them when the cream becomes thick
as it always does just before the butter comes.
This Is not the case with the
RECTANGULAR CHURN.
For child five years old can turn one during
the process OF churnlng without being fatigued.
As none Of the cream ID spattered on the
floor or on the cover or sides OF the churn, and
escapes being churned but all the cream is
churned alike and the butter thoroughly gather
ed from the buttermilk, there is a saving Of
about One-SlXtn OF the DutCer 80 tDat n man
who has but one COW from which he makes nine
pounds Of butter week with a common churn,
can with the
RECTANGULAR CHURN
save pound and half each week, which
would soon pay for churn; so that although
he may think he cannot afford TO buy one. the
fact is he cannot afford to DO 'oittOW one.
The Churn ID thoroughly cleaned after beng
used by rnslng first with cold, and then with
boiling water. They are very durable, being
made OF thoroughly seasoned lumber and every
Joint put together with tongue and groove and
neatly painted and vanished.
Persons doubling any of these statements
can test them without expense by trying one
Of the churns as we will refund the money if
the churn does not prove satisfactory If re-
turned IN a reasonable time. Any person at a
distance wishing to try one, can have one at
our wholesale price sent by express, c. o. ID.
Full and explicit directions for using accom-
pany each churn.
We have testimonials verifying our state
ments but think 1t useless to add them as each
can try for himself.
ant Jo, SAFE at Whip
Pies NH, @e1r Far Par, Ian
Bureu CoHbI0. .UnhiIau.