Churn, Butter

From Henry Whitfield State Museum

18th century (Date manufactured/created)

Oak; paint

This Connecticut-made butter churn was used to gradually turn cream into butter. This was done by lifting the handle up and down for long periods of time. This action lifts a small hole-filled disk called a “dasher” at the bottom of the handle which gradually separates the solids in the cream (butter) from the liquid (buttermilk). After the butter was separated from the buttermilk, it would be rinsed, squeezed dry, and salted. The finished butter was then ready for cooking and eating.

Accession/ID Number HW1973.116