NEW METHOD OF MAKI BUTTER.

Southland Times, Volume I, Issue 39, 24 March 1863, Page 5 (Supplement)

NEW METHOD OF MAKI BUTTER.

This invention is the production ofv lady of the name of Whitehead, M Whitehead's Grove, Chelsea, who haM forsome time turned her attention^© th« making of butter by the aid of filtration. The process is effected in the following ingenious and scientific manner. A piece of common calico cloth, two feet square, is spread upon an apparatus formed of a series of upright fibres of bass or broom cut to an eveu surface. The cream is placed upoi the calico and the centre of the apparatus (which has a hinge-joint in it) if then raised so as to form two inclined planes, which can be so regulated tha* the cream can rest upon them withjff running down to their lower edges^^B this position the watery particles J^H cream become separated from thel^^H ones in the course of from two to hours, and the residuum left apon^B cloth will consist of a coocentrftfH mass resembling cream cheese, whiß is quite ready for the churning opera tion. 1 The churn consists of a rectilin^ box oscillating upon trunnions, _^fl worked by a crank which giveij^^| are mate motion to a wooden con^^| ing-rod, attached to a presser or M^H which goes quite home to the °|^H the^box at each stroke of the andlby the action of which the t^^^^J milkls completely pressed ont^^^B crearrA and butter is made in '^^^^| three minutes. The piston w^^^^H zontall|y, and by theiTneans^^^^^^| of inclined cOrrugatedlu^^^^^^^B of the cVhurn, air the butteN^whicb thri^^^^^^^H end of the dhifth and fo^^^^^^^H piston in readiness to to the other end of this way slb of butter c^^^^^^^^^l in a churn less than l^^^^^^^^^^l and from an ounce and^^^^^^^^^J ounces more of butter cai^^^^^^^J from a quart of cream th^^^^^H obtained by the ordinary l^^^^B churning.