Used domestically, though any extra butter would have been sold to neighbours. Many families kept a cow or two for milk etc. Cream needed to be at least 2 days old - the thicker the better. The handle was turned until the cream turned to butter,the whey was poured off and the butter washed in cold water until the water ran clear. Generally salt and bicarbonate of soda were added. Two pats were used to form butter into 1lb lots.This was used by Mrs (1890-1980) Carl Wehner who was the son of the blacksmith Herman Wehner. Wehner's Blacksmith's was founded at Orbost in 1889.Wooden "Cherry" butter churn with wood and metal turning handle. It has a detachable wooden lid.Front - E. Cherry - improve maker patent, Gisborne stencilled 0 Bottom - stencilled 0 On top of lid handle - 49260butter-churn domestic-items food-preparation wehner-hermann