Cherry & Sons Wooden Butter Churn

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Cherry & Sons

c. 1900 - 1930

Subcollections

Overview

This a portable, hand-operated, wooden (kauri pine), box butter churn used to make butter from cream in the farm kitchen. The box has small feet that are carved out of the wooden sides. The wooden paddle inside is attached to a metal hand crank that has a turned wood handle. It has a detachable wooden lid and underneath the crank handle there is a worn transfer that had the directions for use. It could produce up to 12lbs of butter.

Historical information

Edward Cherry migrated from Herefordshire England to Australia in 1855 and established a joinery workshop at Gisborne, Victoria. In 1858 he began experimenting with various models of butter churns and by 1875 had enough business to establish a factory. The Cherry works specialised in making all types of butter churns and equipment for both domestic use on farms and small butter factories. During the late nineteenth and early to mid twentieth centuries Cherry & Sons exported products to many countries around the world.

Edward Cherry ran the business with his sons until he died in 1909 and then the business was run by his son George until his death in 1917.

Details

Registration number

cwa-org-124-2024.165

Item type

Themes

Material

Width

31 cm

Height or length

30 cm

Depth

32 cm

Inscriptions and markings

Manufacturer's name, location and the model is stenciled in black, on the exterior of the churn above the handle

CHERRY & SONS PTY LTD
GISBORNE VICTORIA
T1

The worn transfer under the handle provides maintenance instructions

DIRECTIONS

Scald with hot water each time before using, and then rinse with cold water; this prevents the grease getting into the pores of the wood and making the churn foul. Before putting away after use, scald until quite clean, then wipe dry and thoroughly air. Do not put the churn in the sun or wind to dry

Churn should not be filled more than two-thirds, nor handle turned more than 35 times per minute, for faster speed will only delay the coming of the butter. Today's cream should not be included, but should be put aside for next churning. Temperature of cream should be as nearly as possible 55 degrees.

CHERRY & SONS PTY. LTD., GISBORNE, VIC.

Contextual Information

This butter churn would have been used in the farm kitchen. It would have been stored away until "butter making day" when it would be brought out and the stored, separated cream was poured in and then steadily churned to make butter. As the directions stated, churning faster would not make the butter any quicker!

Keywords

Butter Churn

Place made

Gisborne
Victoria
Australia

Year

c. 1900 - 1930

Primary significance criteria

Social or spiritual significance

Related Objects

Sibling records

Small Painted Wooden Butter Churn on stand

Parent records