Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 183.—Diaphragm Churn. barrel churns of Hathaway, Waide, Llewellyn, Tinkler, and manyothers. An exam])le is given in Fig. 182, but the dash varies accordingto the maker. In the Diaphragm churn, Fig. 183, a removableframe of bars is so set as to produce converging currents in thecream, which arc claimed to facilitate churning. BUTTKR-MAKING. 315. Fig. 1S4.—Shaksteakian Churn.

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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894