A NEW CHURN.

Otago Witness, Issue 1581, 4 March 1882, Page 7

A NEW CHURN.

From the Farmer we take the following de. gcription of a new kind of churn recently invented by aMr Slater :— ' The ohurn under notice is of a Bimple 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 tbe oily [substance from which the butter is obtained being broken, not by friction, as in the old proceßß of churning, but by 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 cradle with circular ends, a high rate of velocity is given to the cream, not a single particle of whioh can possibly remain dormant, so that its butteryielding properties are developed to its highest extent. Another important feature in this churn, and one highly necessary to the produotion 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 tuoea made of tin, which are placed in the lid. I a the centre of the lid a circular piece of glass !b 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, I is the ease with which the butter can be separated frsm 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the butter at one end of the barrel, when a wooden strainer can be inserted, and the motion being reversed, a plug is withdrawn from the bottom, and the liquid runs into any vessel which may be placed there to receive it.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 ftf >t making up, is taken out by means of a large wooden spoon. At a publio 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 was teßted by a thermometer at 62deg., was then poured in. This lot was of rather an inferior quality, and weighed 19 ib lloz. The churning then commenced in a laborious manner (necessitated by the lobs of the crank), aud 6lb. 7oz butter was produced in 4min. 40aec. 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 chum was then thoroughly cleansed (an operation performed in about a minute), again Rcalded out, and a fresh supply of cream pouted 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 Jib. butter being produced fmm 191b. 4 z. of cream in 3min. 25sec. This time, although very good, would, doubtless, have been shortened by half-a minute had the ohurn been in better working order, aa was exemplified by a previous trial nfc Bdrnoldswick, when Mr Sl'vtoc oUainecl 101b. o 7, of bulter from two galluas of oreaitt iv About 3miu,'