Search billions of records on Ancestry.com

Milk Room

Twice a day farm wives in the 1800s and later strained fresh milk, cooled it and scimmed it for cream. Butter was then made in a hand churn. Cheese was made by some, mostly limited to cottage cheese. We can be sure that Great Grandmother Newell and daughters completed this chore many times in their lives. I can remember my mother Frances doing this in the early 1940s.