The Yale expositor., 1901-09-20
DAIRY AND POULTRY.
CHAPTERS FOR OUR
RURAL READERS.
How Successful Farmers Operate This
Department of the Parma Few
Hints as to the Care of Live Stock
and Poultry.
Testing m Air-praft cnurn.


Every once in awhile new com
pany is formed to manufacture air
draft churns, otherwise known as ICY
clone" churns. Probably the manu-
facturers are honest and believe they
have a good thing, having been led
to that position by the glib-tonSued
owner Of the patent. At the Missouri
Agricultural college recently a churn
of this variety was tested. G. l.. Will
loughby, instructor in dairying at the
college thus tells of the test:
The machine contains horizontal
revolving dash, operated by large
crank wheel and chain gearing. On
the under side Of dash are air tubes
connected with an upright hollow pipe,
from which air is forced through the
cream by means of the centrifugal
force generated from the high speed
of the dash. 1t happened to be the
regular churning day at the college,
and the agent was given a couple Oh
gallons of cream ready for churning'
while the remainder of the large
churning was put into combined
churn and worker, operated by hand
power. The amount Of cream put into
the air-draft machine was exactly 10
lbs, 10 o., testing "a per cent fat,
with an acidity by the Mann's test OF
90 Of one per cent, and temperature
at start of 56 deg. The cream was
therefore in almost ideal condition for
producing good butter in the shortest
time possible considering quality.
Both churns were started at the
same time, and worked with a will.
The minutes heightened from to 10,
and then from 10 to 20, with the air.
draft Separator still foaming wildly
without producing butter.
At the end of 26 minutes the COM
bined churn was stopped, with butter
granules the size of wheat grains. At
the end of 80 minutes the Air-draft
churn produced granules the size of
mustard seed. Toward the close Of
the work it seemed to run very hard,
and the air bubbles from the intake
pipe were very slow and few, owing
to the thickness of the cream. Tenn
perature of buttermilk at time gran
ules formed was 60 deg. in the COM
bined churn, and Go deg. in the Air
draft churn. On testing the butter
milk from both sources, it was found
the Combined churn lost 80 or l per
cent fat, while the first sample from
the Air-draft churn showed a loss of
As of per cent and the second sample
a loss of .65 Of l per cent or an aver
age of .55 of 1 per cent which is en-
tirely too heavy a loss for close econ
omy in large enterprises.
The arrangement Of air pipes does
without doubt force air through the
cream, especially at the start, but it
is not at all certain that this aids in
the churning. This might help to take
out bad odors If the cream contained
such. But the revolving dash in the
center of a stationary vessel fails to
agitate all parts alike, and requires a
longer time than box or barrel churn.
as shown by the above test.
The machine does not meet the true
scientific requirements OF the best
churning apparatus, and is exorbitant
in price compared with small size bar
rel churns, and cannot be recommend
ed to the farmer. While II is no doubt
true as claimed by the inventor. that
butter can be churned in this machine
in from one to FIVE minutes. this fact
is no less true of any ordinary box or
barrel churn under the same condi-
tions. BY raising the temperature OF
the cream high enough. butter may be
produced in this short time by almost
any churn. But what kind of butter
results. when using temperatures OF
rs deg. or even so and 80 deg? Any
one who knows the elements Of dairy
ing is acquainted with the fact that