Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/561

CHU these, we shall give a succinct ac- count. The first is an improved butter churn, construfted on a new prin- ciple, by the ingenious Mr. C. Har- land, of Fenchurch-street, London. The Barrel Churn, delineated in the Plate annexed, is moved by the intervention of a multiplying wheel, to moderate its too violent motion. The head of the crank in the mortise (in the handle) effects the rotatory motion of the ban-el with great facility. And, if the bar- rel be. fixed, and the axis (in the in- side), to which the dashers are at- tached, be made to turn, the butter will be more speedily-formed. A fly- wheel is also affixed, by means of which the agitation of the cream is necessarily performed in a more uniform manner ; and, consequent- ly, the butter will be more perfectly separated from the whey. Thesecond is Mr. William Bow- ler's improved Churn, for which the Society for the Encouragement of Arts, Manufactures, and Com- merce, liberally gave him thirty guineas, in the year 1705. This churn is of the barrel kind, being a cylinder, 18 inches in dia- meter, and Q wide ; the sides are of wood, and the rim a tin plate, which has two openings ; one 8| inches in length, and 4 in width, through which the cream is poured into the churn, and the hand introduced for cleaning it 3 the other, a short pipe, one inch in diameter, by which the butter-milk runs out of the jf hum, when the operation is finish- ed. The first of these openings has a wooden cover, fastened down by two screws ; and the other a cork fitted to it, while the butter is churning. There is farther, near the larger opening, a small vent- hole with a peg, to admit the pas- CHU L>5 sage of any air that may be dis- charged from the cream, at the beginning of the operation. An axle also passes through the churn, terminating in two gudgeons, on which it hangs ; its lower part be- ing immersed in a trough, in order to bold occasionally either hot or cold water, according to the season of the year. On the inside of the rim, are four projecting pieces of wood, with holes, serving to agitate the cream by the motion of the churn. This movement is caused by a pendulum 3 feet 6 inches long, that has an iron bob, weighing lOlbs. and at its upper end a turn- ing pulley, 10 inches in diameter, from which a rope goes twice round another pulley about 3 inches in diameter, fixed on the axis of the churn, which it causes to make a partial revolution, by each vibra- tion of the pendulum. There are likewise sliding covers to the machinery, and also another to the water trough ; in order, when hot water is used, to secure the steam, and keep the cream in a proper degree of warmth. The motion of the pendulum is given, and continued, by means of a wooden rod, about 3 feet g inches in length, which turns on a pin 3 inches above the bob of the pendulum. Explanation qfth e Engraving which represents Mr. William Bolder s improved Churn. A. A. The body of the churn. B. An opening, by which the cream is put in. C. The cover of the large open- ing. The small hole on the oppo- . site side cannot be delineated in the print. D. The axis, or gudgeon, on which the body of the churn is sus- pended. E. The