Every farmer in this district has a churn and my mother and father being farmers have one also.
It is size six and is about three feet tall and two feet wide and it consists of three parts namely:- the stand, which the churn stands on when churning, the body of the churn, and the churn.
In Summer butter is often made twice a week and in Winter once a week.
If when churning a stranger comes comes in he or she is allowed to help at the churning because the old people believed that if that was not done the butter would not come on the cream.
The dash in our churn goes around.
When the butter is coming on the cream people know because it gets more difficult to turn the handle and also little lumps of butter appear on top of the cream.
During the churning water is poured on the lid of the churn to wash off the
- Kit Daynes