Butter Churnc. 1926
A large wooden barrel with iron rings that is mounted above a rectangular iron frame. One circular end of the barrel has iron teeth which were used as part of the mechanical rotation system and the other end a flat iron surface to ensure the barrel was stable whilst rotating.
This churn is believed to have been used in the Boyanup Butter Factory circa 1926.
When the cream came into the Butter Churn it had reached the serious end of butter making. The rotation of the barrel would churn the cream and when the cream had reached a semi solid state salt would be added. Churning would continue until the salt had been thoroughly mixed through and the butter milk removed. The butter was now ready for processing into sellable blocks.