Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1884-10-17
Wanted a Churn.

Fanny Field, who conducts the Poul-
try Department of the Prairie Farmer,
is not limited in her knowledge of
household and farm matters, to Ply
mouth Rocks, Light Brahmas, poultry
yards and houses, and the general
management Of poultry. In late
Ohio Farmer she talks, in her racy
way, about churns and butter making.
With a meekness becoming in
woman who don't know the meaning
of half the words used by scientific
makers of gilt-edge butter, l step into
the dairy department in search of in
formation and / don't want anybody
to make fun of my ignorance. 1t is
churn that want now. l have been
told that the old-fashioned dash churn
is ''relic OF barbarism," the dark
ages or something, and that no "de-
cent, granulated lis that the proper
word y butter ever came out of dash
churn;; )" but still with sorrow l con-
fess itD keep right on using it be-
cause up to date have failed to find
churn that suits me as well. 1t may
be that l am hard to suit, or that l
have prejudice against new-fangled
things or that l don't know good but
ter from grease; but in my humble
opinion it IS because there is not a par
ticle of imagination in my composition
where butter making is concerned,
and that l strongly object 10 Washing
one of the patent churns when my lit
tie, old, stone, dash churn makes lust
as good butter, and is easier to handle
and clean.
In your last number my mind was
somewhat relieved to learn that a
"person of judgement" can make
prime, gilt-edged butter" in ''any
good, sound clean churn." Then a
prime article of butter can be made in
dash churn! half suspected that;
but isn't there churn of some kind
that will do the same thing with less
labor? want churn with no more
machinery about it than dash churn
one wherein we can churn anywhere
from four to eight quarts of cream, and
above all, one that woman of aver.
age strength can use every other day
without the penalty oflame shoulders.
| don't want "two-minuten churn,
but | do want one that will not REQUIRE
a mans strength to run, and that will
bring the butter In from fifteen to
twenty minutes steady work, provided,
OF course that the cream is Just right
when put in the churn. If ANYBODY
knows anything, from actual exper-
ience, about such a churn, 1 imagine
that good many readers, women who
churn the cream from one, two or three
COWS, would be very glad to hear all |
about it; and, mind you, we don't
want to pay an extravagant price for
a churn. This paying enough for cows, |
feed. and dairy fixing" to buy all the !
butter small family would need tor
century or SO, don't strike me as good |
economy for common people to prac. !
lice.
We, the hired girl and /, made some
regular gilt-edged butter once, but we
didn't make it in dash churn, nor
yet in any one OF the 1890 churns
which have been patented. Listen /.
Once upon time the head oft fam. |
iy gave notice that three gentlemen-I
'wo OF them tolerably well-known as
agricultural writer's, and the third as a |
maker OF an extra fine article of butter
would dine with US the following
lay. | didn't care for the other chaps
put that butter man-what should |
10! We had but one cow and she
,niy gave about four quarts of milk a
lay; consequently we didn't make