Metal Butter Churns Page 2
Here is a butter churn we see most often in New Zealand and Australia. We were surprised to find one labeled from a U. S. Comapny. This is a Kangaroo-Jiffy Buttermaker manufactured by the Emerson-Brantingham Implement Company of Rockford Illinois. The instructions claim that the churn made three distinct motions; a shaking up and down, a shaking side to side and a tilting from side to side. In addition the churn gave a violent kick each revolution, much like a kangaroo from which the churn derived its name. The instructions claimed that if you strapped the cream container to the saddle of a fast galloping horse you would achieve the same motion. The churn had a 3 to 1 gear ratio so for every turn of the crank the cream can went through three gyrations. There was a counter weight to make turning the churn easier once one got it going. Definitely maximum agitation. The crank was intended to be turned at 60 revolutions per minute. The top of the cream container was clear so the operator could see inside the can.
The churn was sold in two sizes. The one pictured here was the household size holding one gallon and weighing 35 pounds. It sold for 10 dollars. There was also a dairy size that held two gallons and weighed 52 pounds. It sold for 15 dollars and on this larger model the counterweight was also enclosed in a housing.
Thanks to John for sharing his churn. Check out his website about the Emerson-Brantingham Implement Company.
This is another butter churn that was more commonly seen in New Zealand and Australia. There was more than one company manufacturing this style of churn but the DeLaval Company of Sweden was one of the manufacturers. The churn is unique in that the paddle inside is stationary while the outer bowl rotates. Click here for a picture of the inside of this churn. The crank handle is stamped 55 REV. PR. MIN. DeLaval called their version of this butter churn the Butter Cup. It was available in a range of sizes.
Thanks again to John for sharing his churn.
Click here to go to the page with DeLaval cream separators.
This enameled steel churn was sold as The Little King Buttermaker. It was manufactured by the Lima Churn Company of Lima, Ohio. The gear is embossed with a patent date of September 14, 1897. This patent was granted to John S. Mumaugh also from Lima, Ohio although the patent drawing did have some differences from the churn that was sold. In the patent papers the there were two flat dashers and they were geared so that they turned in opposite directions. In the actual churn and advertisements there is a single paddle type dasher that turns in only one direction. The water jacket seen on the churn was shown in the patent papers. Hot or cold water could be added to the side compartment to increase or decrease the temperature of the cream for churning, to an optimum temperature of 63 to 66 degrees. This was better than adding hot or cold water directly to the cream, as was often done, because the concentration of the cream was not changed. The water jacket and the cream container each had their own drain holes. One interesting thing about this butter churn was that the instructions recommended it being cranked at 250 revolutions per minute. One had better hope the butter came quickly because this would have been very rapid cranking.