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- ChurningThe churn we have at home is a dash-churn. In winter we churn once a week and in summer twice a week.
Our churn is nine years old. It is scalded each time before we churn. The different parts of this churn are the dash, the lid, the stopper and the butter spades.
We take about an hour and a half to churn. Boiling water is put in the cream when we are churning in the winter and cold water is put in it in the summer. The water is put in to "crack the cream and bring it to butter". We know when the churning is done by looking at the dash; if it is (clean) done, the butter is in little round lumps on the dash.
When people are churning, a stranger who comes in takes a turn at the dash, if he did not the people would say he took the profit.
When the butter is done it is take out of the churn and put in a pan.(continues on next page)Transcribed by a member of our volunteer transcription project.