. Charles V. Mapes'. Agricultural machinery. C. V. MAPES ILLUSTEATED CATALOGUE. 15: attained. A good churn should produce all the butter the milk or cream is cap- able of furnishing, and nearly at the same instant of time, so that the portion first formed should not be overchurned before the completion of the process. This, as will be seen by the fiig. 220 is a barrel mounted on two trunnions, one of which is armed with a handle, by which the barrel may be revolved in the direction of its length. The cover is fastened on by a thumb-screw bearing upon a bar and making a tight joint at the chime
. Charles V. Mapes'. Agricultural machinery. C. V. MAPES ILLUSTEATED CATALOGUE. 15: attained. A good churn should produce all the butter the milk or cream is cap- able of furnishing, and nearly at the same instant of time, so that the portion first formed should not be overchurned before the completion of the process. This, as will be seen by the fiig. 220 is a barrel mounted on two trunnions, one of which is armed with a handle, by which the barrel may be revolved in the direction of its length. The cover is fastened on by a thumb-screw bearing upon a bar and making a tight joint at the chime; near the quarter is a small faucet, which is connected by an India-rubber tube, with a movable air-pump; after placing the milk or cream within the barrel the air-pump is attached, the small faucet opened and air is forced into the vessel until the necessary pressure is attained; the faucet is thus closed and the air-pump removed, the barrel is then revolved by the handle from five to ten minutes, when the butter will be found to have formed; it may then be removed from the churn and worked in the usual way. The result is of excellent quality, good grain, and good keeping properties, and eight to nine per cent, greater in quantity than when made in those churns requiring the contents to be warmer than sixty-two degrees. Fig. 221. This Churn is so construct- ed that the cream or milk is readily brought to the desired temperature without mixing water or other sub- stances, and the temperature certainly and definitely determined,which proves invaluable in the art of making butter. One improvement consists in the construction of a double bottom, made in the form of a semicircle, of two sheets of zinc, or other metal, placed one above the other, the cream to rest on the uppermost; between'the two sheets is a space or chamber, into which may be introduced cold or Fig, 221. Thermometer Churn. warm water, as may be required to increase or diminish the temperature of the cream or milk
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectagricul, bookyear1861
