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Butter moulds.
These hand-carved wooden butter moulds are part of the Pickford collection, donated in 1980 by Osborne Pickford of Bury. After churning, butter was washed three to four times in clear, cold water. Salt was added according to taste. For extra flavour, one tablespoon of salt and one tablespoon of sugar were added for every eight pounds of butter.
(Compton County Museum Collection / Photo - Jackie Hyman)
These hand-carved wooden butter moulds are part of the Pickford collection, donated in 1980 by Osborne Pickford of Bury. After churning, butter was washed three to four times in clear, cold water. Salt was added according to taste. For extra flavour, one tablespoon of salt and one tablespoon of sugar were added for every eight pounds of butter.
(Compton County Museum Collection / Photo - Jackie Hyman)