Butter making equipment, late 19th century

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
type:
farming, butter, churns and butter churns
credit:
Mr. George Hathaway