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A barrel-type butter churn A typical plunger-type butter churn used by American pioneers A paddle butter churn. A butter churn is a device used to convert cream into butter, a process known as churning. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating ...
Canadian farm girl churning butter, 1893. Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by ...
Jane's understanding of pottery basics through the Uhl Pottery Company, combined with her trip to England, resulted in some of the most unusual and collectible pieces of antique pottery in America. The stock market crash of 1929 hit Mr. Swann very hard, and the family held onto the bulk of the commissioned pieces until an estate sale in 1986.
Stoneware & Co., which was previously known by various other names including the J. B. Taylor Company and Louisville Stoneware until sometime after its sale in July 2007, is a stoneware-producing company located in the Highlands section of Louisville, Kentucky. Founded in 1815, it is one of the oldest stoneware producers in the United States.
Ingredients for Poor Man’s Ice Cream. The list of ingredients is short and sweet (literally!) and is made up of things that you may already have hiding throughout your kitchen.
Original type of churn for making butter. The usage of the word 'churn' was retained for describing these containers, although they were not themselves used for 'churning' butter. The milk churn was also known as the milk kit in the Yorkshire Dales or a tankard in the Welsh Marches. The 12-gallon steel churns were later replaced with 10-gallon ...
A crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot . Crocks, or "preserving crocks", were used in household kitchens before refrigeration to hold and preserve foods such as butter, salted meats, and pickled vegetables.
A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid.
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