Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 18.—Swing Churn. 3i6 MILK, CHEESE, AND Fig. I Disc Churn. (i.) Movable body without dash.—This class contains the popularEnd-over-End churn. Fig. 184; Hathaways Shakspearian,Waides Victoria, and their kindred, somuch used in the dairy schools. The tri-angular churn of Llewellyn is found in Various forms of swinging churns havebeen brought out in America, of which theDavis, Fig. 186, is a fair most recent invention is the Discilli?\ churn, Fig. 187,
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 18.—Swing Churn. 3i6 MILK, CHEESE, AND Fig. I Disc Churn. (i.) Movable body without dash.—This class contains the popularEnd-over-End churn. Fig. 184; Hathaways Shakspearian,Waides Victoria, and their kindred, somuch used in the dairy schools. The tri-angular churn of Llewellyn is found in Various forms of swinging churns havebeen brought out in America, of which theDavis, Fig. 186, is a fair most recent invention is the Discilli?\ churn, Fig. 187, which gathers the creamupon a disc of wood, driven at considerablespeed, and throws it against the end of thecase with great force. In its action it differs materially from all othersgiven, though it belongs to the first class. Points of Construction.—The special features of these classes shallnext be described, while summarising the points of importance in achurn, which are as follows, viz. :— (a.) High Concussion in Relation to Speed and Power Required.—The time needed to produce butter, and the extent of the separation ofthe fats, will main
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
