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- ChurningOur churn is a barrel churn. When people are churning and anyone comes in this visitor churns for a while or if in a great hurry says "God bless the work". It is said that if the visitor did not do that he would take the profit.
The cream has to be a certain heat or it would not yield butter and that is why hot water is put into it in the winter. In the summer when it is too hot cold water is put into it. There is a valve in the lid to let the gas out of the churn. If the gas was not let out the churn would burst.
There is a piece of glass in the lid also and this must be clear if the churning is done. When the churning is finished the cork in the bottom is take out and the buttermilk is let flow into a tub. A strainer is placed over this tub to catch any bits of butter that may have come with the buttermilk. Then the(continues on next page)Transcribed by a member of our volunteer transcription project.