Butter Making Equipment, late 19th century
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Science Museum Group
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No.1 "End over End" butter churn
This type of end-over-end eccentric churn was extremely popular over a long period. This was because it agitated the cream equally and thoroughly; the resulting butter was easy to remove and the churn was easy to clean. The butter would usually be formed into brickshaped pats.
Details
- Category:
- Nutrition & Food Technology
- Object Number:
- 1914-1
- Measurements:
-
overall: 750 mm x 650 mm x 390 mm,
- type:
- farming, butter, churns and butter churns
- credit:
- Mr. George Hathaway
