Ovn esteemed fellow townsman, Mr. Mason, of Durham-street, has succeeded in making a new churn, which, on . trial, far surpasses the Ame rican churns so largely imported and used in the coloniei . The following letter will be a sufficient testimonial to its ralue :— Epsom, December 30, 1886. Sir, — According to your request, I tried the churn manufactured by you, both with cream and new milk. I placed in the churn six quarts of cream, from which I obtained 6£lb. of butter. At the same time I had churned the same quantity of cream in my American churn. After removing the butter 1 strained the two buttermilks, and transferred them to the opposite churns. In teu minutes I obtained from the buttermilk removed from the American churn into yours about l|oz. of butter. The butter milk removed from your churn into the Ameiican churn, after fifteen minutes' churning, produced no more butter, with the exception of a few specks. These experiments speak volumes for your churn, which I should prefer to any other. I may mention that I think the wood used in making the churn is admirably adapted for the purpose, as, the churn being new, I did not, as I expected, taste any peculiar flavour in the butter. — I am, &c, C. T. H. Lloyd. Mr. Mason, Durham-street. We may add that the time occupied in clranr ing, as noted above, was seven minutes. Mr Mason has a supply of these churns on hand, which he can dispose of at £2 12s. each, a re. mtrkably reasonable figure. We sincerely hope that our agricultural friends will in future patronise local manufactures, seeing that, in this case at least, there are twc main recom mendations—cheapness and a perfect article.
A NEW CHURN.
FIRST DAY.
