"End-Over-End" Llewellin (Haverfordwest) Butter Churn and Accessories
From Llewellin Churn Works at North Gate, Haverfordwest, Pembrokeshire, Dyfed, South Wales.
Before the advent of modern shopping and manufactured foods, churning the butter was a traditional task for most European households.
Fresh full cream milk, the only kind known then, was poured into a container like this barrel churn.
It was agitated for about 45 minutes until the pale cream had gradually consolidated into lumps of golden fat, which were squeezed to remove the remaining liquid, or buttermilk, and then shaped using a pair of wooden butter pats.
Invented in the 1700s, the barrel churn was only one of a number of different kinds, all working on the same principle of constant agitation of the milk. Earlier nomadic cultures achieved this with a skin bag carried on their pack animals.
Made by J Llewellin and Son of Haverfordwest, the end-over-end churn won several awards at Royal Agricultural Shows in the Twenties.