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Q:
There have been many changes to technology in the kitchen over the last century, affecting everything from how you clean dishes to how to prepare meals. One of the more apparent changes was in how you acquired a simple ingredient like butter. Give a brief breakdown on how butter was made.

Q:To make butter you had to save enough cream - 2 or 3 gallons which depended on the size of your churn. You would churn the cream until the butter was formed. Then you would drain the butter milk. The butter had to be washed three or four times in very cold water then salt it. You could put the excess butter into a butter form that made a pound (500 grams). Then wrap it in butter paper then bring to the grocery store to trade or sell for groceries.