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- Churning 24'1-'38
Our churn is a Machine Churn. The principal parts of the churn are the lid, the dash and the handle. Our churn is six years old.
The cows are milked morning and evening when the milk is brought in. It is strained into milk basins. It is left to set for twenty-four hours when the milk is set the cream is put into a crock with a wooden spoon each time cream is put in the crock it is stirred with a wooden spoon.
The cream can be in the crock two days in Summer(continues on next page)Transcribed by a member of our volunteer transcription project.