But, whichever course it is thought best to adopt, whether the milk or cream is churned, it is the concussion, rather than the motion, which serves to bring the butter. This may be produced in the simple square box as well as by the dasher churn; and it is the opinion of a scientific gentleman with whom I have conversed on the subject, that the perfect square is the best form of the churn ever invented. The cream or milk in this churn has a peculiar compound motion, and the concussion on the corners and right-angled sides is very great, and causes the butter to come as rapidly as it is judicious to have it. This churn consists of a simple square box, which any one who can handle a saw and plane can make, hung on axles turned by a crank somewhat like the barrel churn. No dasher is required. If any one is inclined to doubt the superiority of this form over all others, he can easily try it and satisfy himself. It costs but little. In some sections the milk is churned soon after milking; in others, the night’s and morning’s milk are mixed together, and churned at noon; in others, the cream is allowed to rise, when the milk is curdled, and cream, curd, and whey, are all churned together. A successful instance of churning only the cream is found in the statement of Mr. Lincoln, who received the first dairy premium of the Massachusetts Society for the Promotion of Agriculture. He says: “The cream, as it is skimmed, is poured into stone pots, which in warm weather are kept in a refrigerator, and during the winter stand in the milk-room. The times of churning depend upon the quantity of cream. “The time usually occupied in churning is from fifty minutes upwards. This is deemed a matter of importance. We consider it much better to bring the cream to the degree of temperature necessary to the formation of butter by a steady, moderate agitation, than to use artificial heat to take it to that point before commencing to churn. By such moderate, long-continued agitations, we think the butter has a firmer, more waxy consistence than it can have by more rapid churning. The churn used is ‘Galt’s.’ Numerous trials have been made with many of the other kinds of churns in comparison with this, and the result has been uniformly favorable to this patent. “When the butter has _come_, the butter-milk is drawn off, and the butter, after being thoroughly worked, is salted with from one half to three fourths ounces of salt to the pound. It is now set away for twenty-four hours, when it is again worked over thoroughly, and made into pound lumps with wooden ‘spatters.’ After standing another twenty-four hours, it is sent into market. In ‘working’ butter we use a table over which a fluted roller is made to pass (Fig. 80), rolling out the butter into a thin sheet, and completely and entirely depriving it of butter-milk.