Bellows Rocking-Dasher Churn: A Hand Bellows Blows Air Down a Knee Nozzle Into the Cream and Rocks a Paddle Dasher Beside It

"The vessel being filled with cream, an up and down or vibratory movement is given to the upper portion of the bellows by means of the handle and a current of air thereby forced through the nozzle of the bellows into the cream through the apertures of the lower end of the nozzle. At the same time a vibrating motion is imparted to the dasher."

Make a hardwood box C 520 x 360 mm and 450 high from 20 mm boards, and screw a platform S 380 x 340 x 30 mm to the ground at one end of it. Screw two hardwood bars B 40 x 20 mm across its top, 280 mm apart. Lay a hand bellows about 460 mm long on them, its nozzle toward the platform, and screw its bottom board to the bars. Bore a 30 mm hole in its top board as the aperture b and screw over it a hardwood slide in guides, to open it wide, part way or shut. Bore a 40 mm hole in the bottom board near its nose and glue a leather flap over it inside, hinged at one edge, as the valve that lets air in as the bellows opens. Screw two hardwood cross pieces D 200 x 30 mm on the top board and a hardwood handle E 400 mm long to them, reaching back.

Cut a 22 mm stainless tube into a short end f 300 mm long and a long end 460 mm long and join them at right angles in the printed elbow with food-safe silicone, as the knee nozzle G; drill six 7 mm holes round the long end 25 mm above its foot. Fit the short end into the bellows' nozzle, sealed with leather. Cut an HDPE disk I 180 mm across, bore it 22.6 mm 80 mm from its centre for the tube, four 24 mm apertures h round its centre, and a socket boss at its centre; screw three hardwood legs g 60 mm long under it. Slide it on the tube so the tube's foot and the legs stand on the floor of a 20-litre food-grade pail H set on the platform. Cover the pail with butter muslin.

Turn a hardwood staff J 20 mm across and 375 mm long, its foot to fit the disk's socket. Screw a hardwood paddle M 120 x 200 x 12 mm across it, its foot 25 mm above the disk. Fix a yoke of mild steel flat bar to the tube 340 mm above the pail's floor, with a ring round the staff's top. Pin a crank K of flat bar, 60 mm throw, on the staff's top, and join it with a flat bar link L to one end of the lever F.

Cut a hardwood lever F 300 x 30 x 15 mm and pivot it at its middle on an M10 bolt e upright in the bellows' nose block, with a wing nut. Screw a pedestal block to the box's back end and stand a hardwood post N 30 mm square, 380 tall, in it behind the bellows. Screw the bracket O to the top board's back end so its fork slides on the post, and pin a hardwood roller P 18 mm across in its slot. Tie a cord Q from the post's top, under the roller, to one end of the lever, and a cord R from the pedestal, over the roller, to the other end, both just taut with the bellows half open.

Pour about 8 litres of heavy cream at about 15 °C, checked with the thermometer, into the pail and cover it with the muslin. Work the handle up and down steadily, timing it: the bellows blows air out under the cream and the paddle rocks. Open or close the slide on the bellows' top to give more or less air. When the butter comes, unhook the link from the crank, draw the nozzle out of the bellows and lift the pail away; turn the disk on the tube until the staff's foot clears it and lift the dasher out. Take out the butter, pour the buttermilk into a bowl, wash the butter in cold water until it runs clear, salt and weigh it.

**Charles T. Anderson** of Hyattstown, Montgomery County, Maryland, US 32,553, 18 June 1861, "Churn". He claimed the pivoted reciprocating dasher M with the bellows A and vertical nozzle G, and the nozzle G, detachable dasher M and eccentrically pivoted disk I together. His bellows was "of ordinary construction"; ours is a bought or made hand bellows with the patent's top aperture, valve and nozzle added. His vessel could be a firkin, pail, can or box. The patent gives no sizes; every size here is ours.