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BUTTER MAKING

exhibition number: Dairy 7

The cows were milked in the field using the milking-stool and wooden bucket. The milk was poured into shallow pans in the dairy and left for the cream to rise to the top. The cream was then skimmed off with the wooden skimmer and placed in the crock. The cream from several milkings would be added, and it had to be stirred to prevent it turning sour. When sufficient cream had been collected it was placed in the churn and agitated until the butter formed. The butter was then worked with water in the wooden bowl with the butter-worker and by hand until all the buttermilk was removed. Salt was then mixed in. The butter was then made up into 1lb blocks with the pats and the butter-scales or into round blocks, with the print of the farm on the top.

MAKING BUTTER AT MAESLLYN, 2

CREAM SEPARATING

BUTTER CHURNING

BUTTER WORKING

BUTTER SELLING

BUTTER BUCKET

KEELER OR TRENDLE

BUTTER WORKING TABLE

BUTTER PAT/SCOTCH HANDS

BUTTER PRINTS

BUTTER SCALES

BUTTER BOWL 2

BUTTER SCOOP

BUTTER CHURNS

DAIRY

CHURNS

A-Z DAIRY

Working the butter
Making up a correct pound
Shaping and printing the pound
Putting the cream into the churn
Churning
Butter in the churn
Working the butter in the trendle