The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1901-10-31
Testing an Air DRAFT Churn.

Testing an Air-Draft Churn.
Every once in awhile a new com
pany is formed to manufacture air
draft churns, otherwise known as ICY
clone churns. Probably the manu-
f~acturers are honest and believe they
have a good thing, having been led
to that position by the glib-tongued
owner of the patent. At the Missouri
Agricultural college recently a churn
OF this variety was tested. G. L. VIII
1oughby, instructor in dairying at the
college thus tells of the test:
The machine contains a 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 OF
gallons of cream ready for churning,
while the remainder of the large
churn1ng was put into a combined
churn n worker, operated by hand
power. The amount of cream put into
the air-draft machine was exactly Is
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 Sc 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 5 to 10,
and then from Is to 20, with the air.
draft Separator still foaming wildly
without producing butter.
AT the end of 26 minutes the COM
Ebined churn was stopped, with butter
tgranules the size of wheat grains. At
the end of 80 minutes the Air-draft
u 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
iperature of buttermilk at time gran
ules formed was GO deg. in the com
blned churn, and 65 deg. in the Air
draft churn. On testing the butter
milk from both sources, it was found
the Combined churn Host 80 of l per
cent fat, while the first sample from
the Air-draft churn showed a loss of
.45 OF l per cent and the second sample
a loss of .65 of l per cent or an aver
age OF .55 of l 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 c%hurning. 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
agltate all parts alike, and requires a
longer time than a 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
Ill prize Win Smdll size OAR
rel churns, and cannot be recommend
ed to the farmer. While it 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-
lions. 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
Is deg. or even 80 and 80 deg? ANY
one who knows the elements of dairy
ing is acquainted with the fact that
such high temperatures will produce
butter of poor quality, soft and salvy
weak bodied and without proper grain
This one mistake of too high temper,
AZURE is n of the greatest causes to-
day of poor quality in butter made or
the farm.
1t should be noted that the adver
Using matter of this so-called Air
draft Separator fails to make an,
statement about the churning temper
allure, when reciting tests where but
ter granules broke in 1 to 5 minutes.
Honey Extracted,