A little history: Back in the day, surplus milk was “set” in large tin milk pans and left on a bench for a couple of days, then the cream was skimmed off with a flat saucer-like metal skimmer which had holes to drain the milk. When enough cream was collected, it was churned, by hand, into butter. If there was milk, cream or butter to spare it was sold to either the local storekeeper or to neighbors.
Don....