exhibition number: Dairy 38
Once all the butter had formed the contents of the churn were passed through a sieve or scooped out with a perforated spoon. The butter was washed to remove any remaining butter-milk then it was drained and salted to help preserve it. The lumps of butter were worked in a turned wooden bowl (noe in Welsh) with a mushroom shaped butter worker (claper) or in a flat bottomed keeler or trendle (ciler or mit in Welsh) using a flat worker. A more advanced and expensive Lewellin butter worker, made in Haverfordwest, Pembrokeshire is on display. It has a corrugated wheel which rolled up and down a tilting table with a hole at the lowest end for the butter-milk to drain away.