Churning.
Milk was churned in the old days in what wascalled a Dash Churn. It was shaped like a barrel with the long handle of the dash coming through a hole in the lid. Milk is carried on in every farmhouse now. The cows are milked in the morning and it is strained into a baisen or towel. It is to set for twenty four hours then the cream is taken out into another clean crock and left there for a cupla days. It is then churned and made into butter.