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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.

 

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Milk Pan

creator   Unidentified
date   c. 1800
diameter   16.75"
height   3.5"
process/materials   slip-decorated redware
item type   Household Goods/Food Processing Tools & Equipment
accession #   #K.139


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See Also...

Cheese press

Butter Churn

"Betty at the Churn"


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