This type of end-over-end eccentric churn was extremely popular over a long period. This was because it agitated the cream equally and thoroughly; the resulting butter was easy to remove and the churn was easy to clean. The butter would usually be formed into brickshaped pats. However, on special occasions, the butter was moulded into fancy shapes and patterns such as the swan mould shown. Alongside are two circular butter stamps of heraldic design.
© Science Museum / Science & Society Picture Library