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 This churn on the far left is like the butterchurn that this webber used every Saturday in "early life" to churn butter. It was a little tricky. The heavy cream had to be cold enough that the butter would clump together and yet warm enough that the emulsion would break. These three images were taken at the Linn County Historical Society Museum in Pleasanton, KS. Images are public domaine. If used, please give recognition to the Food Resource, Health and Human Sciences, Oregon State UniversityURL Home: <http://food.oregonstate.edu/, Oregon State University> Updated: Friday, July 24, 2009. | |||||||||||||||
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