butter churn

butter churn

hier der verwendungszweck:

The butter churn was used directly in the production of butter. The cream (not milk ) went in to the barrel and the barrel itself is manually rotated. Steady rotation of the barrel causes the agitation of the cream to clot and turn in to butter and butter milk. (No inner agitator is needed on the inside of the barrel). The butter milk is taken off, and the churning continues to finish creating the butter. The butter is then taken out put on a board (salted - unless salt was added during churning), then it is rolled or pressed into the wax lined butter boxes to be taken to market.

The barrel is the churn - it is strictly for making the butter. The rotating axis is for the manual turning of the barrel to create the agitation necessary to make the butter. Temperature must be cool - 10 to 20 degrees below room temperature - the coolest part of the day was usually used, like early in the morning to make the butter.

The transportation of the butter was done in the wax lined butter boxes, which allowed the butter to stay cooler.