. The American farm and stock manual. Agriculture; Home economics. fHK DATUr. ^21 An Improved Butter-Worker—This butter-worker consists of a table of maple (Fig, 1), or other hard sweet timber, in the form shown in the en- graving, with three feet sides and six feet on curve, without side pieces. At each edge is a deep groove to conduct the brine. At the front end is a rim, projecting one-half inch above the plank. At the lower end is a deeper cross- groove, with outlet at one side of the projecting bed-piece. In this bed-piece is loosely set a post with a round tenon fastened by a pin beneath
. The American farm and stock manual. Agriculture; Home economics. fHK DATUr. ^21 An Improved Butter-Worker—This butter-worker consists of a table of maple (Fig, 1), or other hard sweet timber, in the form shown in the en- graving, with three feet sides and six feet on curve, without side pieces. At each edge is a deep groove to conduct the brine. At the front end is a rim, projecting one-half inch above the plank. At the lower end is a deeper cross- groove, with outlet at one side of the projecting bed-piece. In this bed-piece is loosely set a post with a round tenon fastened by a pin beneath. In this post is set the lever, so loosely as to admit of lifting the han- dle of the lever a foot or more. This lever is held in the mortise by a pin, and sets one-eighth of an inch above the tal)le at the post; is of mai^le, four inches wide and three inches thick; lower side square cornered plain, upper side rounded or cornered. The handle is wrought at the upper side, wiproved butter-worker.—fig. 1. leaving a shoulder below, which sets just within the rim of the table. Fig. 2 shows the frame-work of the table, into which the legs are formed. The entire cost of this butter-worker will not exceed $3. The operation, which differs from that of other workers in use, consists of pressing the but- ter with a direct vertical pressure—^no grinding strokes allowable. Then strike the left side of the butter with a right upward motion of the lever a few strokes, and it lies in a roll parallel to the lever. Now turn the roll at right angles to the lever, and contioue the three operations of pressing, rolling, and turning, until it is. a sufficiently worked. FrenclL Butter Making. —In the French system the butter is made from very sour cream, is washed in the churn, not salted, but sold for present use in Paris and England, and the keeping quality is not much studied. Notwithstand- ing the extreme sourness of the cream when churned, the but- ter has almost the same ap- pearance
Size: 1793px × 1394px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, booksubj, booksubjectagriculture
