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13807.] Mr. Rowntree's Patent Butter Churax. 7

The advantages peculiar to this new machine, for churning or making butter, will appear more Striking by a comparison with the disadvantages inseparable from those heretofore made use of, whether they be Barrel Churns or Upright Churvus. It has long been a complaint against Barrel Churns that, from the very nature of their construction, they are incapable of producing butter which Shall be perfectly Sweet z ſor, having o0ly one mall opening in them Just Suficient to permit the hand, and arm to enter them, it is impossSible for the fregh 2ir to penetrate to their bottom and Sides, much Jess to Sweeten them by a free circulation or current. Hence ariges that.Sour or rancid Smell which is always perceived in the Barrel Churn, even after it has been Scalded and SCoured, and cleansed with the greatest care; and which ad- heres to the inside of the vessel in the Same manner as air does in a well that has been long closzed. The Upright Churn is liable to the Same objection, and retains the Same rancid smell after use, though in a Smaller degree; for, even in this churn, a free circulation of air cannot by any means be obtained, but the foul air constantly remains attached to the bottom and Sides, and renders the churn unfit for the production of sweet butter. This complaint, how- ever, is completely remedied in my improved Machine for making butter; for as the part which contains the cream congists of a tube or cylinder, as before described, open at both ends, and having a cap to each, which Is fired ou and taken off at pleasure, it is evident that the whole of the inside, as well as the breakers and the cap at each end, may be as easily cleaned, and as perfectly Sweet- ened by exposure to a current or circulation of fresh air, as any utensil belonging to the dairy. Another disadvantage peculiar to the barrel churn consists in this: That a consider- able part ot the cream, which is intended to be converted into butter, rolls Smoothly along the bottom of the churn when put into arotatory motion, without ever being obstruct- ed by the breakers, and consequently without any chance of producing the desired effect; for, in order to procure the greatest posSible quantity of butter from a given quantity of cream, it is absolutely necesgary- that every portion of the cream be violently agitated and dashed against the breakers. It is plain therefore, that in the common barrel churn, a less quantity of butter 1s procured than the creain is capable of yielding; and although the loss Sustained, each ume of churniug,-may be thought little of, yet, in large dairies, it will be tound very considerable in the course vf a year.'Tne 3ame disadvantages belongs to the upright churn; for in tnat