$*&] CHU E. The upper, or large pulley. F. The smaller pulley fixed on the axis of the churn. G. G. The- rod of the pendulum, banging from the tipper pulley E. H. The boh of the pendulum. 1. 1. The handle, moveable on the pin at a, by which the pendu- lum is moved, milking a Inverse in the form of the dotted lineK.Kl L. The trough for the hot or cold water. M. A projecting piece of wood, with a shoulder, which supports the handle I. when the churn is not at work. As butter is often made in small quantities, and the vertical motion of the common churn is extremely fatiguing, we consider those me- thods of applying the powers of mechanism, as valuable improve- ments. Hence we presume to re- commend the preceding improved butter-churns to be generally in- troduced ; for the facility and ex- pedition, with which butter is thus obtained, will amply compensate the additional expence. Chi u p. n i no. As we have ahead v discussed the subject of butter, and treated of the management of the dairy as conne6fced with it, we shall . here a ttw supplemen- tary remarks. If a pump- churn be employed, it may be plunged a foot deep in a tub of cold water, and remain there during the whole time of churning; which will harden the butter in a considerable degree. This operation, as We have before observed (p. 403), may be much
- ated, by pouring into fee
churn a small quantity of distilled vinegar, which will produce butter in the course of one hour. Those who make use of a pump-churn, should endeavour to keep up a re- C II $ galar motion of the machine ; and by no mean's admit any person to assist them, unless from absolute necessity: for, if the churning be irregularly performed, the butter will in winter go back; and, if the agitation be more quick and violent in summer, it will cause the butter to ferment, and thus to acquire a very disagreeable flavour. — Where there are many cows, a barrel-churn is preferred ; but un- ' less it be kept very clean, the bad effects of it will be soon discovered in the butter. Particular care should also be taken, to place it in a pro- ' per temperature, according to the change of the season ; that is, to fix it in a warmer situation in the winter; and, in the summer, to expose it to a free current of air. Churn-Staff. See Wakt- wort. CHYLE, in animal economy, is that white fluid, produced from the nutritious part of the food, in the first passages, after the fibrous or feculent matter has been separated: it is chiefly generated in the milk- vessels of the mesentery, whence it passes to the receptacle of the chyle, situated under the left kid- ney, and is conveyed to what is called the thoracic du6r, or the ca- nal of the chest, from which it en- ters certain veins, Avhere it is mix- ed with the llood; in short, it 'a the only supply of that vital fluid, and hence the great importance of wholesome food, from which alone a salubrious blood can be prepared, will be easily conceived. In rlffc view only, we have introduced the word c//7//e: a liquors hich re sembles milk; has a sweetish-saline t. easily coagulates : and consists of a mixture of oily, watery, and lym- phatic parts (sec Lymph) ; its milky cuiour arises from the com- bination
