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Pottery pans such as this one were made in New England and used in every home where there was a cow to give milk. Milk was poured in the pan and left overnight for the cream to rise and the next day the cream was skimmed off and placed in a churn to make butter. This happened 3 seasons out of the year but in summer butter was not often made because the milk would spoil by the next day. Some of the butter made in cooler seasons was preserved in salt and sugar and packed into a wooden tub for summer use when the extra salt would be washed out of the butter before use. Butter made in the spring had the best color and was the nicest.