The San Juan County index. (Aztec, N.M.) 1890-19??, 1901-11-15
r..tlnr an Alr-prntt uhurn.

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. Q. L. Will
loughby, instructor in d~airying 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. It 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
churning was put into a 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
.65 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 &c minutes the COM
bined churn was stopped, with butter
granules the size Of wheat grains. AT
the end Of 80 minutes the Air-drafi
churn produced granules the size o.
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
pe%rature Of buttermilk at time gran
ules formed was 60 deg. in the com
bined churn. and 65 deg. in the Air
draft churn. On testing the butter
milk from both sources, it was fount
the Combined ehurn lost 80 Of 1 pei
cent fat, while the first sample from
the Air-draft churn showed a loss O
As Of l per cent and the second sample
a loss Of 60 Of l per cent or an aver.
age Of SIS of 1 per cent which is en-
tirely too heavy a loss for close econ
omy in large enterprises.
The arrangement OF air pipes doe
without doubt force air through thu
cream, especially at the start, but
is not at all certain that this aids il
the churning. This might help to TAX
out bad odors If the cream containet
such. But the. revolving dash in tn.
center OF a stationary vessel fails Il
agitate all parts alike, and requires
longer methan a box or barrel churn
as shown by the above test.
The machine does not meet the truI
scientific requirements Of che bes
churning apparatus, and is e|xorbitan
in price compared with small size bar
rel churns, and cannot be recommend
ed to the farmer. While it is no doub
true as claimed by the inventor, tina
butter can be churned in this machine
in from one to five minutes, this fac
is no less true Of any ordinary box o
barrel churn under the same condi
lions. By raising the temperature o
the cream high enough, butter may b.
produced in this short time by almos
any churn. But what kind of butte
results, when using temperatures o
IS deg. or even so and 80 deg? An,
one who knows the elements Of dairy
ing is acquainted with the fact tina
such high temperatures will produc
butter Of poor quality, soft and salvy
weak bodied and without proper grain
This one mistake Of too high temper
ature is one Of the greatest causes to
day of poor quality in butter made OF
the farm.
Il should be noted that the adver
Using matter Of this so-called Air
draft Separator fails to make an.
statement about the churning temper
ature, when reciting tests where but
con oronu1oe brol-o in 1 m = rnfusroa