Anthony's Double-Action Patent Churn, 1850. Creator: Unknown
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Anthony's Double-Action Patent Churn, 1850. Creator: Unknown
Anthony's Double-Action Patent Churn, 1850. This new apparatus consists of a strong dovetailed box, with a close-fitting lid...motion is given by turning the handle...The Churn is described in the American journals as the invention of Messrs. Anthony and Emerson, of Fulton-street, New York...One of its recommendations is its great simplicity. It operates on a beautiful principle; the mechanical action of the air, which is mingled with the cream in such a manner that a thorough separation of the particles takes place, preventing the cream from frothing on the surface, and doing its work with astonishing rapidity, and in the most thorough manner. Butter is produced by this Churn in twelve minutes from cream, and in five minutes from milk; and so perfect is the operation, that more butter, and better quality, is obtained from the same quantity of cream than by any other method ever yet tried'. From "Illustrated London News", 1850
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Media ID 36197264
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Boxes Butter Churn Churning Dairy Invention Machine Machinery Mechanism
EDITORS COMMENTS
Anthony's Double-Action Patent Churn, 1850: A Revolution in Home Dairy Processing This image showcases the Anthony's Double-Action Patent Churn, an innovative dairy appliance that took the home churning scene by storm in the mid-19th century. The creator of this masterpiece remains unknown, but its impact on the domestic dairy process was undeniable. The churn, described in American journals as the invention of Messrs. Anthony and Emerson of Fulton-street, New York, was hailed for its simplicity and efficiency. The sturdy dovetailed box, with its close-fitting lid, housed the ingenious mechanism that transformed the way milk and cream were processed into butter at home. The churn's operation was a marvel of mechanical engineering. By turning the handle, motion was imparted to the interior components, which in turn created an air-infusion process. This air was skillfully blended with the cream, resulting in a thorough separation of particles. The absence of froth on the surface allowed the cream to work its magic with remarkable speed and precision. Butter production from cream was achieved in a mere twelve minutes, and from milk in just five minutes. The churn's ability to produce more butter of superior quality from the same quantity of cream than any other method previously tried, made it a must-have for households seeking to elevate their dairy production. The Anthony's Double-Action Patent Churn revolutionized the home dairy process, offering a more efficient, effective, and elegant solution to the laborious task of churning. Its impact on the domestic sphere was significant, and its principles continue to influence modern dairy appliances to this day.
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