The New Era Disc Churn is a very rapid churn. At present
it is not much known, but will, I think, be very popular in
time. It consists of an oval box with a circular bottom ; in-
side is a plain disc of wood, which is made to revolve at great
speed by a multiplying gear. Over the disc is placed a hood.
Cream being of a sticky nature adheres to the disc, which,
being revolved at great speed, dashes the cream into the
hood and against the sides of the churn. This aerates the
cream, and when the churn is opened at the top all bad
gases escape at once, instead of being re-churned into the
butter. When the cream gets quite thick and the butter
globules are almost ready to break, a little water is added
and a few turns of the handle are given. The buttermilk
is turned off and the churn is then filled with cold water
half-way between the top of the disc and the axle. About
two minutes' fast churning both ways is given, the water is
then thrown off and the butter grains are ready for brining,
which is conducted on the same principle as the washing.
The head is removed and swilled out with cold water, the
churn is filled up with cold water and the butter is takea
36
THE HOtiSEWlFE^S KEFEREE
out with a butter scoop. From twenty to twenty -five
minutes is occupied from the time of putting the cream
into the churn and of placing it on the table for working,
the whole operation of churning, washing and brining being
completed ; and the washing is so good that little or no
butter-milk is found on the table ; which absence of butter-
milk is most conducive to the keeping quality of the butter.
They are made of all sizes, small ones for hand work or
large ones for factory operations.
The Atmospheric Churn is one that is very popular and
much to be recommended ; the butter being produced by
atmospheric action, the air being forced in continuous
currents into the midst of the milk or cream contained in
the cylinder. This churn makes butter from fresh milk in
ten minutes. It is extremely simple, with no machinery to
get out of order, and is easily cleaned.
The Royal Triangular Concussion Churn is also a very
good churn and very much in use ; but, really, there are
so many good ones it is difficult to praise or recommend
them all. A visit to the dairy shows, where everything
relative to the dairy can be found, will enable people when
they see them in operation to judge for themselves which
they consider best.
THE PANTRY
A PANTRY should contain all that is requisite for the men-
servants, or for the parlour-maid, where a man-servant is
not kept. This apartment looks best with glazed tiled-
pattern paper, as it can then be constantly washed down,
and linoleum is the best covering for the floor. A pantry
sink should be supplied with hot and cold water, and
ought to be enclosed, so that when the lid is down it makes
a useful table. There is generally a small cupboard under-
neath with shelves where the blacking brushes and dirty
knife-box is kept. The knife machine and, if there is one, the
boot -cleaning machine should stand in the pantry. There
should also be placed close to the sink the decanter drainer,
some hooks for the pantry cloths and a jack towel on the
THE PANTEY
37
Page 25
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The New Era Disc Churn is a very rapid churn. At present it is not much known, but will, I think, be very popular in time. It consists of an oval box with a circular bottom ; inside is a plain disc of wood, which is made to revolve at great speed by a multiplying gear. Over the disc is placed a hood. Cream being of a sticky nature adheres to the disc, which, being revolved at great speed, dashes the cream into the hood and against the sides of the churn. This aerates the cream, and when the churn is opened at the top all bad gases escape at once, instead of being re-churned into the butter. When the cream gets quite thick and the butter globules are almost ready to break, a little water is added and a few turns of the handle are given. The buttermilk is turned off and the churn is then filled with cold water half-way between the top of the disc and the axle. About two minutes' fast churning both ways is given, the water is then thrown off and the butter grains are ready for brining, which is conducted on the same principle as the washing. The head is removed and swilled out with cold water, the churn is filled up with cold water and the butter is taken
THE HOUSEWIFE'S REFEREE
out with a butter scoop. From twenty to twenty -five minutes is occupied from the time of putting the cream into the churn and of placing it on the table for working, the whole operation of churning, washing and brining being completed ; and the washing is so good that little or no butter-milk is found on the table ; which absence of buttermilk is most conducive to the keeping quality of the butter. They are made of all sizes, small ones for hand work or large ones for factory operations.
The Atmospheric Churn is one that is very popular and much to be recommended ; the butter being produced by atmospheric action, the air being forced in continuous currents into the midst of the milk or cream contained in the cylinder. This churn makes butter from fresh milk in ten minutes. It is extremely simple, with no machinery to get out of order, and is easily cleaned.
The Royal Triangular Concussion Churn is also a very good churn and very much in use ; but, really, there are so many good ones it is difficult to praise or recommend them all. A visit to the dairy shows, where everything relative to the dairy can be found, will enable people when they see them in operation to judge for themselves which they consider best.
THE PANTRY
A PANTRY should contain all that is requisite for the menservants, or for the parlour-maid, where a man-servant is not kept. This apartment looks best with glazed tiledpattern paper, as it can then be constantly washed down, and linoleum is the best covering for the floor. A pantry sink should be supplied with hot and cold water, and ought to be enclosed, so that when the lid is down it makes a useful table. There is generally a small cupboard underneath with shelves where the blacking brushes and dirty knife-box is kept. The knife machine and, if there is one, the boot -cleaning machine should stand in the pantry. There should also be placed close to the sink the decanter drainer, some hooks for the pantry cloths and a jack towel on the
THE PANTRY