. The book of the dairy : a manual of the science and practice of dairy work. Dairying. 164 SCIENCE AND rRACTICE OF DAIRYING. of Muhlstein form, those of Normandy, Lefeldt, J. J. Schmidt, Olivier, Fouju, Faccioli, Linkler, Eastwood, Bamber, Hathaway, Bradford (fig. 49), Atkinson, W. Hopperton, W. Waide; (b) those with barrels made of white- metal, the churns of Rangod, W. Alway & Sons, and Harrison. (2) Wooden churns Avhich are moved end over end, that of Burchard, Victoria churn (fig. 50), and Ahlborn's Triumph churn. (3) Butter churns which are moved by an axle going right through the ca
. The book of the dairy : a manual of the science and practice of dairy work. Dairying. 164 SCIENCE AND rRACTICE OF DAIRYING. of Muhlstein form, those of Normandy, Lefeldt, J. J. Schmidt, Olivier, Fouju, Faccioli, Linkler, Eastwood, Bamber, Hathaway, Bradford (fig. 49), Atkinson, W. Hopperton, W. Waide; (b) those with barrels made of white- metal, the churns of Rangod, W. Alway & Sons, and Harrison. (2) Wooden churns Avhich are moved end over end, that of Burchard, Victoria churn (fig. 50), and Ahlborn's Triumph churn. (3) Butter churns which are moved by an axle going right through the cask. The churns of Tyndall, Midelot, Thomas & Taylor, and Julius Hummel. To this variety belong the Ame- rican box churn. Among the cradle and rocking churns may be mentioned the rock- ing churn of AVales, the French rocking chiu-n, and the churns of Weisze, Eberding, C. Seeger, H. Knappe, Bullard, Da- vies, Hathaway, Valen- tine, Landsberg, and A. Geiger (made of glass, for use on the breakfast table), &c. 86. Churns with Horizontal Barrels.—Although churns of this kind exhibit great adaptability of structure, they are compara- tively little used. They are only suitable for hand use, or for use on a small scale, from the fact that when in use they cannot be half- filled. They are unsuitable for use on a large scale, or for churning large quantities of milk, an objection which appertains to all dash churns with horizontal barrels, and consists in the fact that the liquid to be churned is easily polluted on its way from the bowl to the edge of the barrel. It is not easy to introduce a thermometer into the barrel. On the other hand, there is no objection to making the opening of the cask very large, and thereby materially helping the cleansing and airing process. In the case of wood churns of this kind, the opening of the cask should be wide, the wall through which the bowl goes sufficiently strong, and the paddles so con- structed that they may be taken out. In churning
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisherlondo, bookyear1896
