We have a churn at home it is a dark one. It is about 2 feet in height and 1 foot by 10 inches at the top and bottom. My mother churns about 3 times a week in the Summer and twice in the Winter. Strangers who come in during the churning help with the churning because they say if there was no butter on the churning they might be accused of taking it. It takes about 1/2 an hour to churn. Hot water is poured in, in the Winter to hotten the milk and cold water is poured in, The Summer, to keep the milk cool. The butter is lifted up and put in a butter tub and the milk is washed out of it and it is then salted and made up. The milk is then used to make cakes or to feed calves.