Oval-Breaker Rod Dasher: Breakers Strung on Two Rods, Add More for More Agitation

"They may be adjusted to the width required to give the necessary agitation and if more agitation is required put on more of the breakers, thereby reducing the space between them and any amount of agitation required may by this means be produced."

Draw a 248 mm circle on 30 mm hardwood. Cut the centre piece 64 mm wide right across it, then cut away its middle down to a 90 mm block, leaving two prongs 12 mm wide each side, 20 mm apart, out to the circle. Bore a 31 mm hole down through the block for the staff, and two 6.6 mm holes across it, 50 mm apart, for the rods. Shave the prongs to an oval 12 x 24 mm, their upper and lower edges nearly sharp.

Cut eight breakers 12 x 24 mm from hardwood, two each of 230, 210, 179 and 129 mm long along their middles, ends trimmed to the circle. Shave each to the same oval with nearly sharp edges, and bore two 6.6 mm holes through each, 50 mm apart across their middles. Cut two 6 mm stainless threaded rods 236 mm long, thread the breakers and spacers on either side of the centre piece, and close each end with a cap nut.

Fit a 30 mm hardwood staff into the centre piece and wedge it. Use a dash churn at least 260 mm across inside where the dasher works. Pour in cream at about 15 °C to a third of the churn's height, checked with the thermometer, put the dasher in and the lid on, and work the staff up and down, timing it. When the butter comes, lift the dasher out, drain the buttermilk, wash the butter in cold water until it runs clear, salt and weigh it. If it churns slowly, add breakers next time to close the gaps.

**Alfred Rose** of Penn Yan, Yates County, New York, US 25,914, 25 October 1859, "Churn-Dasher". He claimed "the churn dasher when made in the manner substantially as specified". The patent gives no sizes and leaves the number of breakers to the maker; every size here is ours, and his drawing shows five breakers each side where ours has four.