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Redware pans such as this one were made in New England and used in homes where there was a cow to give milk. Milk was poured in the pan and left overnight for the cream to rise and the following day the cream was skimmed off and placed in a churn to make butter. This activity occurred three seasons out of the year; in summer it was not feasible because the milk would spoil too soon. Some of the butter produced in cooler seasons was preserved in salt and sugar and packed into a firkin for summer use. Butter produced in spring had the best color and was the richest.