Milch Cows and Dairy Farming / Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

by Charles Louis Flint

Churning with the Treadle Lever.

—In many places the churn is put in motion by the feet, as in [Fig. 103], where several levers are united to produce the upward and downward motion of the dasher. The longer arm of the lever is connected with the churn, and the shorter is set in motion by a foot-board. The foot-board lies on a roller, with its longer part attached to the lever; and by throwing the weight of the body upon this part the shorter arm of the lever is drawn down, and the longer, attached to the churn-dasher, is raised. The mode of operation is so plainly seen in the cut as to need no explanation.

Fig. 103.

Among the more ingenious contrivances used for churning in Holland belongs the churn invented by Fürst. The body is somewhat similar to the barrel-churn, but is smaller; and it is of uniform diameter throughout, as in [Fig. 104]. It is covered with a wooden lid, furnished with a convenient handle, and stands on a low platform, to which it is fixed, when in use, by means of a screw, k. The motion is communicated to the dasher by means of a wheel, or windlass, and an endless cord.

Fig. 104.

In the interior of the cylinder is placed a kind of ventilator, [Fig. 105]. This consists of eight wooden wings, pierced with holes, and motion is communicated to it by means of the wheel, b, connected by the cord to the larger windlass. The wings of the machine when set in motion, strike incessantly in the cream, and so powerfully that the whole mass is agitated, and in this manner the separation of the butter particles is soon effected. The motion is so rapid that it is often necessary to turn the crank very slowly, especially just as the butter is coming.

Fig. 105.

Fig. 106.

Valk’s Hand Butter-Mill, [Fig. 106], has many advantages. It is less fatiguing to work than the old-fashioned churn, and even than Fürst’s, because the motion of the body required is simple and less exacting. And again, the churn takes up less room, and is easily transported, which is an important consideration in churning, on account of the influence of the temperature. In summer the heat may delay, or render the operation difficult, and in winter the coldness presents obstacles. A transportable churn can be moved into a cool place in summer, and a warm one in winter, when it is desirable. The dasher of the churn is also seen separate in the same figure.

Fig. 107.

The Dog-power Churn, [Fig. 107], economizes labor, while, at the same time, more butter is obtained, on account of the uniformity of the agitation produced. It is in use in all the Dutch provinces. The form and size of the churn are comparatively indifferent; but the tread-wheel and direction of the moving power are the important points. The diameter of the wheel is from ten to twelve feet, and the rim or outer circumference is made of boards two feet wide. The weight of the animal turns the wheel and moves the dasher by means of cogs, as shown in the figure.

Where there is a sufficient supply of moving power, a churn with two dashers is sometimes attached, as shown in [Fig. 108], in which case one dasher moves down while the other is raised.

Fig. 108.

A large and strong dog is required, and he is easily taught to keep to his work, by beginning with short trials, and gradually lengthening them. A steady and uniform step is necessary, and this will soon be acquired. The dog is sometimes left free, and sometimes tied by a line.

Fig. 109.

Fig. 110.