Object number
54/246
Description
A barrel-shaped churn used for making butter by churning cream with a paddle. It was used on the farm at Great Cornard, Suffolk.
This is a barrel-shaped churn. It was used for making butter by churning cream with a paddle. The paddle is substantially made, and has three blades, each with two holes in it. The paddle is suspended in the middle of the barrel and has wooden fixings. The arm of the handle is metal with a shaped wooden end for grasping. Made from oak staves held together by two pairs of substantial wooden (ash) bands, one pair at each end. It was used on the farm at Great Cornard, Suffolk.
Physical description
1 box churn: wood [oak, ash]: metalA barrel shaped churn made from oak staves held together by two pairs of substantial ash bands; one pair at each end. The ends are made from two pieces of wood. There is a hole 9 cm by 13 cm in the side for filling and emptying. There is another tiny hole close by. The paddle is substantially made and has three blades each with two holes in. The paddle is suspended in the middle of the barrel and has wooden fixings. The arm of the handle is metal with a shaped wooden end for grasping.
Label Text
5. Barrel Butter Churn. Barrel butter churns of the horizontal type became more common in the course of the eighteenth century. They were easier to use and more efficient than the plunger types. The barrel, in this case bound with wooden hoops, was held on a stand. Cream was put into the churn through a hole in the side, which could be sealed by a wooden plate. Turning the handle rotated a set of wooden paddles inside and quickly turned the cream into butter. The problem was that, as with all butter making equipment, a very high standard of cleanliness was essential if the butter was to be sweet tasting and not sour. The paddles inside these barrel churns could not be removed to be thoroughly scrubbed during the washing process. This example dates from the mid nineteenth century and was used on a farm at Great Cornard in Suffolk. 54/246.8. Barrel Butter Churn. Barrel butter churns of the horizontal type became more common in the course of the eighteenth century. They were easier to use and more efficient than the plunger types. The barrel, in this case bound with wooden hoops, was held on a stand. Cream was put into the churn through a hole in the side, which could be sealed by a wooden plate. Turning the handle rotated a set of wooden paddles inside and quickly turned the cream into butter. The problem was that, as with all butter making equipment, a very high standard of cleanliness was essential if the butter was to be sweet tasting and not sour. The paddles inside these barrel churns could not be removed to be thoroughly scrubbed during the washing process. This example dates from the mid nineteenth century and was used on a farm at Great Cornard in Suffolk. 54/246.
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External document
- L:\MERL\Objects\JISC 2012\60 series negatives\60_12358.tif - High resolution image
