Cone-Wing Counter-Current Churn: Wings That Spin on Their Own Axles Break the Whirl

"This rotation of each wing around its respective axle, results in a constant breaking up of the principal vortex by the counter currents thus generated by the wings, and hence there results a more violent agitation of the cream, and consequently a more speedy formation of butter."

Print two cone wings, the wing hub, the step, the crown wheel, the pinion and the standard. Print in PETG at 0.2 mm layers, 30 % infill, 4 walls; wash before first use.

Push two 6 mm stainless rods into the hub's slanting holes and glue them. Slide a wing onto each, big head outward, with a washer and nut at the end so it spins freely. Push the hub onto a 10 mm square hardwood shaft standing in the step, in a square food-grade container about 210 mm across.

Fix half the lid with a hole for the shaft, the pinion on the shaft's top and the standard with the crown wheel meshing it; screw a dowel handle into the wheel.

Let the heavy cream stand until it reaches about 15 °C, checked with the thermometer. Pour in 2 litres. Crank steadily and check the wings spin on their axles; time until the butter comes. Pour off the buttermilk, add cold water, churn a little and pour off again until it runs clear; work in a pinch of salt and weigh the butter.

**Lewis P. Pease** of Mount Carmel, Wabash County, Illinois, US 13,686, 16 October 1855. He claimed the winged dasher of two series of curved paddles, each a conic frustum turning on an axle rising from the shaft, its lower edge parallel to the tub's bottom. He did not describe the drive; a crown wheel and pinion stand in. FDM prints hold food in their layer lines, so wash well and replace when worn.