Historical information
Used domestically, though any extra butter could 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 butter was most typically meant for consumption by the family, but in some instances it may be taken away for consignment by commercial receivers of dairy produce.
Significance
This item is typical of the period when food processing was done at home. It would have been before the time of mass food processing factories.
Physical description
A metal butter churn with cast iron hand crank on side. The bowl container has a steel lid. It sits on a tripod stand.
