A NEW CHURN.

Waikato Times, Volume XVIII, Issue 1512, 14 March 1882, Page 3

A NEW CHURN.

Prom the Farmer we take the following descriptim of a new kind of churn recently invented by a Mr Slater : -" The churn under notice is of a simple construction, but of a totally different form to those hitherto in use. It takes its name, 'The Figure Eight,' from the course described by the cream while in operation, the globules of the cream containing the oily substance from which the butter is obtained being broken, not by friction, as in the old process of churning, but by the concussion of the particles of the cream with each other. Owing to the peculiar mechanism of what is in other churns called the barrel, but which in this instance more resembles a cra:lle with circular ends, a high rate of velocity is given to the cream, not a single particle of which can possibly remain dormant), ao that its bntt-p« - -yi<»i<i«»g properties are developed to its highest extent. Another important feature in this churn, and one highly necessary to the production of sweet wholesome butter, is the simplicity and perfection of its ventilation, a current of air continually passing through it by means of two bell-mouthed tubes made of tin, which are placed in the lid. In the centre of the lid a circular peice of glass is inserted, by means of which the presence of the butter is at once observed, without the necessity of ceasing operations to remove the covering. Another improvement, and one long desired, is the ease with which the butter can be separated from the buttermilk. Half a revolution of the wheel is sufficient to place the butter at one end of the barrel, when a wooden strainer can be inserted, and the motion being reversed, a plug is withdrawn from the bottom, and the liquid runs into any vessel which may be placed there to receive it. The washing and brining is done by the same process, and the butter being now ready for making up, is taken out by means of a large wooden spoon. At a public trial Mr Slater first of all scalded the barrel with hot water, and this having been run out by the withdrawal of the plug, about two gallons of cream, which Mas tested by a thermometer at 62deg., was then poured in. This lot wab of rather an inferior quality, and weighed 191b. lloz. The churning then commenced in a laborious manner (necessitated by the loss of the crank), and 51b. 7oz. butter was produced in 4min. 40sec. The result was deemed highly satisfactory, and somewhat surprised those present, the time being out of all comparison with that employed in the old process. The butter was then removed in the manner mentioned previously, Mr Slater calling attention to the fact that there was no necessity at all to touch it with the hand, which considerably enhanced the keeping properties of the produce. The churn was then thoroughly cleansed (an operation performed in about a minute), again scalded out, nnd a fresh supply of cream poured in. The latter this time was of a superior quality to that used on the former occasion, and far more satisfactory results were obtained, 7|lb butter' being produced from 191b 4oz of cream in 3min. 2osec. This time, although very good, would, doubtless, have been (shortened by half a minute had the churn been in better working order, as was exemplified by a previous trial at Barnoldswick, when Mr Slater obtained 10lb 3oz of butter from two gallons of cream in about 3min.'