Historical information

A butter churn is used to convert cream into butter. This particular type of churn uses a crank to turn a series of paddles to create the required movement to churn the cream into butter. Butter churns such as this were used in domestic houses as well as farms until around the early to mid-20th century. The paddle butter churn was used in farms and domestic settings until the early to mid twentieth century. After a cow was milked, the milk would be left in a cool setting for up to a week until the cream rose to the top. The cream would then be put into the churn to separate the fat of the cream from the buttermilk. The crank-operated paddles would create the necessary movement required to separate the fat. Salt was then added and the butter was kneaded and cleaned. Patting the butter with butter pats into one pound or half pound blocks would complete the process.

Significance

This object is of historic significance as it offers an insight into how butter was produced in households and dairy farms before the process became mechanized. These insights facilitate a better understanding of the agricultural history of the Emerald region, as well as the social history of food production in a domestic setting.

Physical description

Wooden, cube-shaped box with a metal crank affixed to one side and a removable wooden lid on top. Interior of the box contains wooden paddles which are connected to the metal crank.

Inscriptions & markings

Crank:
47797 /