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- I have a churn at home. It is a machine churn. The principal parts of the churn are the Dash, the Handle, the Lid, and the Key. We milk our cows every morning and evening. We bring in the milk and strain it in to a clean basin. Then it is left to set for about twenty four hours. Then it is skimmed in to a bigger crock or basin. Then it is churned. People churn twice a week in Summer time(continues on next page)Transcribed by a member of our volunteer transcription project.