Hot-Water Cylinder Churn: Cream Is Crushed Between a Warm Turning Cylinder and an Adjustable Plate, Then Falls to a Dasher

"It is desirable to have the butter globules warmed only at the moment they are acted on, and to heat the milk or cream as little, and as little time, as possible, to make good butter." ... "And the cream, after passing under the cylinder, falls in a thin sheet, or in small streams, or drops, through the air, into the churn body beneath, thereby again parting with much of the heat acquired from the cylinder."

From 20 mm hardwood board make the body 400 x 350 mm inside and 350 deep; glue and screw it and seal the inside joints with silicone sealant. Bore the two long walls 16.8 mm across, 120 mm above the floor and on the centre line, for the dasher's shaft p. For the frame I cut two cheeks 440 x 230 mm that stand on the body's long walls, joined by cleats so the frame lifts off. Bore both cheeks 16.8 mm for the cylinder's shaft l, 40 mm from the centre and 120 mm above the body's top edge, and 16.8 mm for the winch shaft g, 95 mm from l at 45 degrees up and outward. Screw a hardwood cross-piece f, 40 x 20 mm, between the cheeks under the plate's place, and fit a nut in it for the thumb-screw d.

Cut 300 mm of stainless tube 160 mm across. Cut two end discs from 15 mm HDPE sheet to fit inside it; bore both 16 mm on the centre for a 16 mm stainless shaft, 500 mm long, and one 20 mm, 50 mm off centre, for a rubber stopper. Press the discs into the tube on the shaft, screw them through the tube with stainless screws, and seal the discs and the shaft's passage with silicone sealant so the cylinder holds water.

Make a hardwood hopper 302 mm long inside, to take the cylinder: an outer wall, two end walls and a bottom sloping down to the cylinder, its inner edge cut to the cylinder's curve. Bend a strip of stainless sheet to the curve and screw it over that edge as the plate a. Screw HDPE strips on the end walls' inner faces as packing b, to run against the cylinder's ends. Hang the hopper's outer bottom corner on a 10 mm stainless pin c through the cheeks. Cut 60 mm of threaded rod with a wing nut locked on one end as the thumb-screw d; run it up through the cross-piece's nut to bear under the hopper, and turn it until the plate is about 1.5 mm from the cylinder.

Pass a 16 mm stainless shaft p through the body's walls and fit the dasher on it: a hardwood hub with eight 12 mm dowel arms reaching 100 mm, in three sets along the shaft. Fit the cylinder's shaft in the cheeks with the pinion i on one end and the pulley G on the other, the cog-wheel h on the winch shaft g meshing the pinion, and a hardwood crank with a dowel handle on g as the winch E. Fit the pulley H on the dasher shaft's end, under G, and join them with a round belt. Hold every shaft with collars.

Fill the cylinder with warm water from the kettle through the stopper's hole and close it; the patent gives no temperature, so check it with the thermometer and note it with the time the butter takes. Pour about 6 litres of heavy cream at about 15 °C into the hopper and turn the winch steadily, timing it; add cream to the hopper as it runs through. When the butter has gathered on the dasher, lift off the frame, take out the butter, tip the buttermilk into a bowl, wash the butter in cold water until it runs clear, salt and weigh it.

**Jason W. Hardie** of New York, US 27,446, 13 March 1860 (signed 25 October 1859), "Churn". He disclaimed cylinders working against each other, plane rubbing surfaces, and hot water in the dasher or the main body of cream, and claimed the hollow revolving cylinder with hot water and an adjustable fixed surface against it. He gives no water temperature and no sizes; every size here is ours, our gears and pulleys are printed and sit on opposite ends of the cylinder, where his are on one end.