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The churn which I have at home is a machine one. It contains a dash, a lid, and key and handle there is a glass in the lid to to see when the milk is churned. We milk the cows every morning and evening then we strain it into a clean baisn and it is left until evening and it is skimmed into another baisn and left for a few days in summer and a week in winter. Then it is churned and the butter is taken out and rinsed well until the butter-milk is well rinsed out of the butter, it is made into(continues on next page)Transcribed by a member of our volunteer transcription project.