The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1874-09-22
agricultural department.
CONDUCTED BY ALBERT CHAPMAN.
THE BLANCHARD CHURN.

ia all that we do with milk, the con.
slant effort should be to do everything not
oul, we'll, but to secure uniformity F; 9th.
erwi>r, we may be certain of an uncer-
taiu product. The cows should be MIXED
at the same time each day the milk
should be strained warm it should be
kept at uniformly cool temperature;
the skimuing should be performed at the
same hour daily the cream should be
stirred at each addition to secure it's ho.
nogeneousness; it should be churned each
time at the same agc-say in summer af.
ter the second, fourth or sixth skimming
and each batch should be churncd,
worked, sailed aud in every way treated
like the others Every point we name is
important-nay, essential-to having uni
formly. excellent butter
Slight irregularities may be better over.
looked in everything except in the churn.
ing; but if this goes wrong, the butter
ESPECIALLY in warm weather. liz very like
ly to be spoiled certain it is. it will not
be of first quality. In cool weather and
with everything favorable, no doubt the
4" Old Dash Churn," which the good old
butter makers continually cite as the best
Of all charms for the best Of all butter,
will do its work admirably. but in warm
weather and in cold weather alike, it is
absolutely unreliable and rather to be re.
garded as an instrument of torture than
as 'abor.saver in the dairy. How have
the arms and backs of delicate woman
aye, and of robust Biddies and Of stall.
wart boys-ached, as the ceaseless pash,
plash Of the wearisomc churning was kept
up from morning to noon, from noon till
dewtall, perchancc to be renewed next
day-when a lardy, cheesy mass, hardly
fit for axle.grease, was the only reward ?
This is no overdrawn picture, as every.
body who has ever done the work or tried
to eat the butter can testify. and yet the
" good old Dash Churn is the paragon
OF the old fogies, and more in use than
all the improved churns put together
probably ten times over. In the use of
the Dash Churn this state OF things in
small diaries can hardly be helped some
times. In large daries where the mass
Of cream is very great, the case is differ
cnt, and the product much more likely to
be uniform, with only moderate care.
The Rural wants its readers to have
the best butter and to obtain it with the
least amount Of labor on the part of the
o:crworkod women; hence, we present
here the Blanchard Churn, as combining
more good qualities and doing better
work than any other in market ; not Oh y
l. it made Of the very best material and
in the most thorough manner, so as to DO
strong and durable, but it is exceedingly
simple in its construction, easy to work,
quickly and easily cleaned and thorough.
ly efficient III its double duty of churning
and gathering, and of working the butter
Some one may ask how all this is ac-
complished. We have ouly space to say
that it is ola convenient hight for the op.
orator either to stand or sit the dashor
not being wholly immersed, all the cream
is uniformly agitated and eratcd at each
turn, hence the butter comes nearly all at
once and is Of uniform character; in
gathering, toe dashcr having an osclllato'
ry motion, and being occasionally re-
volved both forward and backward, this
work is quickly done; when gathered,
the buttermik being drawn off at the
bottom, aud the specks OF butter being
washed down from the lid and angles, r.
versing the movement Of the dasher, til
buttermilk is pressed out quicker and
better than it can be done by the hsnd
ladle; and in the same manner the salt
may be well worked in The only care
necessary in this working is not to ovcrdo
the matter, lest the butter lose its wax =
character and be made greasy
An experience Of six years with Thu
churn enables the writer to express him.
self positively on the subject The sizes
vary from tw, gallons to $50 gallons ca
pacity. 3loore'S Rural N'e,c YORKER.