Historical information
Butter Churns were commonly used on farms to turn cream into butter. The cream was placed inside the container and the lid was placed on top to prevent spillage. Turning the handle on the side of the box would move a paddle inside to agitate the cream and turn it into butter. This process would require approximately 20-30 minutes of consistent work to produce results. The Cherry & Sons model butter churn was used in the early parts of the 20th century and could make up to 6kgs of butter.
Physical description
Unpainted wooden box, with brass handle and wooden lid
