Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-04-24

crevices where cream eau lodge and prevent
perfect cleanliness in all it's parts. With
such churn aud good cream at the right
temperature, the intelligent operator need
not fail of success.
The man who attempts to specify which
of the many churns offered for sale in the
market combine the most good qualities, has
not pleasant task to perform, in view Of
the statement that some eight thousand have
been patented in the United States, and that
patentees are always very sensitive when the
comparative merits of their wares are dis
cussed. But there is one churn which iS not
patented, which do not hesitate to recon-
mend, especially for large dairiss. | sm not
aware that il is manufactured in Vermont,
Though l think it ought to be,) or that any
one here is pecuniarily interested in its
manufacture or sale, 30 that in recommend
ing il, can not reasonably be charged with
that " axe grinding F" which is now so com-
mon in connection with the traffic In dairy
utensils, refer to the revolving barrel
churn. | believe that theoretically il Is
constructed upon the right principles, while
practically, have found that it has sur
passed every churn which | have tested, IN
the perfection of its work.
Although it has long been used in some
sections of the state aud is now very gene
rally used in northern New York | find
that many Vermont dairymen are not fsmil-
lar with its construction, and -am often
asked to describe it. IL is very simple, cas-.
lily washed and very durable. Its form is
that Of an ordinary barrel, hung upon gud.
geons resting upon friction rollers and to one
or both of them crank is attached. Within
are three projections extending 4 or Al inch
es towards the center, and made Of the same
material as the slaves, and held in position
by being inserted between them. There is a
space OF about two inches left between the
ends of these and the heads Of the barrel, to
prevent unnecessary corners where cream
may lodge. On one side is an aperture 8
inches in diameter, which is closed tightly
by cork-like lid of cedar, held firmly by
an iron clasp. Gu the opposite side is
inch aperture, through which the butter
milk is removed. AS the churn is revolved,
the cream is constantly raised by the projec-
tions spoken of to near the top Of the churn,
and as constantly falls to the bottom again,
thus giving the desired agitation to the en-
tire mass. A churu of 2S inches at its
greatest diameter, and OF the same length,
both inside measurements, will have suf6-
cent capacity of churuiug 100 pounds Of
butter in reasonably short time. But il
very quick time is desired, less amount
should be churned. as the degree Of agitation
is affected by the amount of cream.
If we understand the principles involved
as we ought in every business pursuit we
follow, we can readily detect defects, If any
10 the principles upon which our churns are
constructed. But there are tests which may
be applied to determine their merits, besides
consideration of those qualities which |
have named. The comparative amount Of
butter produced from given amount aud
quality of cream is an important considera-
ton If we would tost the comparative
merits Of different churns in this particular,
we must conduct our trials with the greatest
practicable degree Of accuracy, that the con-
ditions observed may be precisely the same
in each case, remembering that like cOndi-
ttons dlrcays give like results, and that un.
like conditions never produce the same re.
churns the cream used is from the sam,
mass of milk, and equally divided, and in pre-
cisey the same condition OF temperature, &C.,
the result can be relied upon as a test Of
comparative merit, but not otherwise. IT,
then, the power and velocity applied are the
same, and there is a variation in the result
with regard to the amount aud quality Of
product or time required, We may fsel as
sured that the churn giving the best results
affords the best conditions for success; or IL
other words gives the most perfect aud uni
form agitation. An experiment Of any kind
conducted without a careful observance o.
the conditions maintsined, is worse thaR use.
less, and is only deceptive in its consequen'
ces.
Another test Of merit may be found in the
amount Of caseine remaining in the butter
which may be determined by melting. L
the cream has not been allowed to dry and
harden, very little should appear. If larg'
amount does appear, we may know thai thu
separation for some cause is imperfect, and
il the cream was in good condition we ma.
reasonably attribute the defect to the churn
Still another test may be found in the quail
ity of the buttermik. If this is poor, it j
good evidence that the churn in which it wa
separated is good one. Rich buttermilk !
the result OF imperfect separation, and tn
presence Of unchurned cream and particles o
butter.
If | have not fully answered the question
asked, and named all those churns in tn
market which believe to be good ones,
have at least endeaVored to present thOs
principles which, if understood and put il
practice, will lead to its correct solution. Ii
solving questions Of this nature there is on
qualification which it is very desirable h
possess, and which any amount of sOientih
culture never gives, and that is a good de
gree Of sound, practical, common sense.
Waiting, VI. f. d, DOUGLAS,
/ ANNATTO AND CARROT.