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Farmers wife carrying milk pail from the byre after she has milked the cow. Sieving the milk into enamel basin Skimming the cream off into a stone storage jug once enough stored it would be used for making the butter. Pouring the cream into the glass paddle churn The handle of the churn is turned This action beats the cream until it solidifies and turns to butter. The butter is taken from the churn and is washed in a basin. When the water is clean and all the whey is washed off then the butter is ready to be patted into shapes. The butter is placed on a wooden board and wooden butter pats are used to shape the butter into oblong shapes. Once shaped the farmers wife puts her own pattern on the top of the oblong shape. A round shape is made into portions for the butter dish which would be placed on the table at meal time. Fancy wooden moulds made a distinctive swan finish for this table butter. Other round shapes were made into portion sizes to suit the household requirements.