Churning
We have a churn at home. It is end-over end churn. It is about four feet high. The churn is three feet wide at the top and two feet at the bottom. It is about twenty years old.
The various parts are the four (lep) legs, the barrell and a handle. There is no mark at the bottom or top.
In this churn the butter is made four times each week. Strangers who come into the dairy take a hand at the churn. We believe that if they did not do so, they would bring the