Churning

We have no churn at home now, but we had one in olden times when there were no creameries in the country. It was three feet wide at the bottom, and a feet and a half wide at the top. Butter was made once each week in the Summer time, but it was only made once a fortnight in the winter-time. People who come in during the churning - time nearby always help at the work. The churning is done by hand, and the churn - dash is always moved afterwards and downwards, and it is never given a rolling motion from side to side.The butter - milk is given to the pigs and calves.