Water-and-Air Tube Churn: Two Tubes of Warm or Cold Water and an Open Air Tube Stand by the Wall, Blades Sweep Under and Between

"The nature of this invention relates to the application and use of three tubes (A, A,) and (B) so arranged within the churn as to serve the threefold purpose of, 1st, breaking and dividing the body of cream, as it is set in motion by the dash blades, 2d, graduating the temperature of the cream by the use of warm or cold water in the tubes (A, A,) and 3d, ventilating, by causing a current of air to pass down the tube (B,) into the midst of the cream."

Use a 20-litre food-grade bucket as the churn. Cut three 40 mm stainless tubes 315 mm long. Seal a printed plug into the bottom of two of them, the water tubes A; leave the third, the air tube B, open at both ends. Stand them a third of a turn apart round the inside, 40 mm off the floor, their outsides 15 mm from the wall all the way up (the patent's half to three quarters of an inch), leaning with the wall. Put two rings C on each, 110 and 280 mm up, run an M6 threaded rod shank d from each ring out through a hole in the wall, and tighten a nut e and washer on it outside, sealed with silicone.

Cut a 16 mm stainless shaft 440 mm long. Mortise three hardwood dash blades G 24 x 8 mm through hardwood hubs on it: the lower 250 mm long, 20 mm above the floor, sweeping under the tubes' ends; the other two 140 mm long, at 150 and 260 mm, turned 60 and 120 degrees from it, sweeping between the tubes. Stand the shaft in the step.

Cut a 12 mm HDPE cover K to the bucket's top, bored 16.8 mm at the centre and 21 mm over each tube's mouth. Set a small kitchen funnel in each of those holes, its spout reaching down into the tube, as the tunnels n. Pin the pinion H on the shaft 40 mm above the cover. Screw two hardwood blocks 50 x 25 x 118 mm, the frame J, to the cover 60 and 125 mm from the centre, bored 16.6 mm across 93 mm up; run a 16 mm stainless shaft 150 mm long through them with the wheel I pinned on meshing H, a shaft collar, and a winch M of mild steel flat bar, 100 mm throw, with a hardwood handle. Fix two hooks and eyes l to hold the cover to the bucket.

Pour about 10 litres of heavy cream into the bucket and hook on the cover. Pour cold water or ice water into the two water tubes through their funnels if the cream is warm, warm water if it is cold; each filling moves the cream only a degree or two, so start with cream near 15 °C, checked with the thermometer, and refill the tubes as it drifts. Leave the air tube's funnel open. Turn the winch steadily, timing it. When the butter comes, unhook and lift off the cover and gearing, lift out the shaft, take out the butter, pour the buttermilk into a bowl, wash the butter in cold water until it runs clear, salt and weigh it. Empty the water tubes.

**Thomas A. Jebb** of Buffalo, Erie County, New York, US 32,697, 2 July 1861, "Churn". He claimed "the described arrangement of the water tubes A, A, air tube B, and dash blades G, G, G within the churn tub, so that a space may be left between the said tubes and the sides of the churn tub, and so that the lower dash blade shall revolve under the lower ends of said tubes, while the other dash blades shall revolve in the space between said tubes". His text calls the shaft both F and E. His tub widened toward the bottom; ours, a bucket, widens toward the top, and our tubes lean with it. The gap of half to three quarters of an inch is his; every other size here is ours.