"Scotch hands Scotch hands (also known as butter beaters, butter hands, butter workers or butter pats) are wooden spatulas used when making butter. They are used to press freshly churned butter to remove the watery buttermilk during the butter finishing (working) process, as well as to distribute salt through the butter. Removing the buttermilk and adding salt helps to prevent rancidity in finished butter. One side of the paddle will be ribbed or grooved to allow the buttermilk to drain away from the butter during pressing. The ungrooved side may be used for shaping the butter into final form. The"
"English word for churn). The staff used in the churn is known as the dash, dasher-staff, churn-staff, churning-stick, plunger, plumper, or kirn-staff. Another prominent type of churn was the paddle churn, which was a container that contained a paddle, which was operated by a handle. The paddle churned the butter inside the container when the handle was turned. The barrel churn was also used extensively. This type of churn was a barrel turned onto its side with a crank attached. The crank either turned a paddle device inside the churn, as in the paddle churn, or turned the whole barrel,"
"butter is eaten in the U.S. and the EU. In the United States, butter has traditionally been made into small, rectangular blocks by means of a pair of wooden butter paddles. It is usually produced in sticks that are individually wrapped in waxed or foiled paper, and sold as a package of 4 sticks. This practice is believed to have originated in 1907, when Swift and Company began packaging butter in this manner for mass distribution. Due to historical differences in butter printers (machines that cut and package butter), 4-ounce sticks are commonly produced in two different shapes: Most butter"
"furnace and set of try pots built into the deck. In the 18th- and 19th-century New England whaling industry, the use of the trywork allowed ships to stay at sea longer and boil out their oil. The slices of blubber were kept as thin as possible for the process, and on New England whaling ships, these slices were called ""bible leaves"" by the sailors. The use of an onboard trywork was the major technological innovation that enabled the success of the Yankee whaling industry. Try pot A try pot is a large pot used to remove and render the oil"
"Paddle A paddle is a tool used for pushing against liquids, either as a form of propulsion in a boat or as an implement for mixing. Paddles commonly used in canoes consist of a wooden, fibreglass, carbon fibre or metal rod (the ""shaft"") with a handle on one end and a rigid sheet (the ""blade"") on the other end. Paddles for use in kayaks are longer, with a blade on each end; they are handled from the middle of the shaft. Kayak paddles having blades in the same plane (when viewed down the shaft) are called ""un-feathered."" Paddles with blades"
"how the butter creation process was discovered. Some cultures still use a process similar to this, whereby a bag is filled with milk, tied to a stick, and vigorously shaken. The most historically prominent types of butter churns are the plunge churn, which is a container, usually made out of wood, where the butter-making action is created by moving in a vertical motion a staff that is inserted into the top. This type of churn is also known as an ‘up and down’ churn, churning tub, plunger churn, plumping churn, knocker churn, plump-kirn, or plowt-kirn (where “kirn"" is a Scots/Northern"
"Washing paddle The washing paddle or washing bat, known as ""thaapi"" in Haryanvi and Hindi languages, is a hand tool used to do laundry. It is made of wood, shaped like a baker's shovel (a peel), but with a much shorter handle used as a grip. It was used to beat the wet clothes and linens, pushing out the dirt by hammering the items against the washboard, or against the flat slabs built into the laundry area. This was usually done at home or in the public wash-house (lavoir). In the latter case, each woman had to carry with her"
"using water to keep the butter away from the air, thereby keeping it fresh. The water is placed into the base of the dish and the butter is put into a bell-shaped lid, creating an air seal. Butter dish A butter dish is defined as ""a usually round or rectangular dish often with a drainer and a cover for holding butter at table"". Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. The first butter dish was made by Simpson, Hall, Miller, and Co. around 1880 in Connecticut, out of silver. These butter dishes"
"dishes"" or ""Acadian butter dishes"" have a lid with a long interior lip, which sits in a container holding a small amount of water. Usually the dish holds just enough water to submerge the interior lip when the dish is closed. Butter is packed into the lid. The water acts as a seal to keep the butter fresh, and also keeps the butter from overheating in hot temperatures. This method lets butter sit on a countertop for several days without spoiling. Once butter is softened, spices, herbs, or other flavoring agents can be mixed into it, producing what is called"
"Butter dish A butter dish is defined as ""a usually round or rectangular dish often with a drainer and a cover for holding butter at table"". Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. The first butter dish was made by Simpson, Hall, Miller, and Co. around 1880 in Connecticut, out of silver. These butter dishes were made to hold the traditional round shape of butter at the time and came with an ""ice chamber"" to keep the butter cold. Another type of butter dish, a French butter dish, keeps butter fresh by"
"quantity of butter sold. Both moulds and stamps are now normally inexpensive antiques. Butter stamp A butter stamp, is a device for stamping a design onto a block of warm butter. They were sometimes commercial but usually purely decorative and applied in homes. The stamps are typically made of wood, and feature simple designs, of cows, flowers or geometric designs and, if commercial, the name of the retailer. Often they form part of a box-like mould for forming the whole block. Other designs achieved the same effect by carving the design at the bottom of a butter mould. Part of"
"Pedalo A pedalo (British English) or paddle boat (U.S., Canadian, and Australian English) is a small human-powered watercraft propelled by the action of pedals turning a paddle wheel. The paddle wheel of a pedalo is a smaller version of that used by a paddle steamer. A two-seat pedalo has two sets of pedals, side by side, designed to be used together. Some models, however, have three pedals on each side to allow a person boating alone to pedal from a centrally seated position. Pedalos, being particularly suited to calm waters, are often hired out for use on ponds and small"
"Peanut butter wrench A peanut butter wrench, also known as a crank bolt spanner or a crank spanner, is a single-ended box wrench or ring spanner used in cycling to tighten older 14 mm and 15 mm crank bolts, or the wheel nuts (track nuts) on hubs with solid axles commonly found on track bicycles, particularly the 15 mm wrench made by Campagnolo. This is the only one-piece wrench that can be used to tighten or loosen the bolt or nut which holds the crank to a square-taper bottom bracket spindle (although a thin-walled 15 mm socket and handle will"
"Butter stamp A butter stamp, is a device for stamping a design onto a block of warm butter. They were sometimes commercial but usually purely decorative and applied in homes. The stamps are typically made of wood, and feature simple designs, of cows, flowers or geometric designs and, if commercial, the name of the retailer. Often they form part of a box-like mould for forming the whole block. Other designs achieved the same effect by carving the design at the bottom of a butter mould. Part of the intent for commercial moulds and stamps was to demonstrate consistency in the"
"buttermilk and water. ""Also See"" Butter churning in Nepal The ""Household Cyclopedia"" of 1881 instructs: Churning (butter) Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. Butter is essentially the fat of milk. It is usually made from sweet or cream. In the USA, Ireland, the UK and the Nordic countries, salt is usually added"
"have existed as early as the 6th century AD, as can be seen by what appears to be a churn lid dating from that era. In the European tradition, the butter churn was primarily a device used by women, and the churning of butter was an essential responsibility along with other household chores. In earlier traditions of butter making, nomadic cultures placed milk in skin bags and produced butter either by shaking the bag manually, or possibly by attaching the bag to a pack animal, and producing butter simply through the movement of the animal. Some theorists believe this is"
"Rodney boat A rodney or punt is a small Newfoundland wooden boat typically used by one man for hook and line fishing, for squid jigging, for traveling settlement to settlement to shop, or to get out to their powered fishing boats. When towed behind a larger boat as a convenience in going from the larger boat to shore, a rodney was called a go-ashore. Rodneys are/were of simple design. Most builders used only three patterns to create the entire boat. These were varied a bit by the dimensions of the particular boat to be built. The bow stem and the"
"Buttery (bread) A buttery, also known as a roll, rowie, rollie, or Aberdeen roll, is a Scottish savoury bread roll. Legend has it that the buttery was made for the fishermen sailing from Aberdeen harbour. The theory is that they needed a bread that would not become stale during the two weeks or more that they were at sea. The high fat content meant the bread also provided an immediate energy source. Butteries are noted for their flaky texture and buttery taste, similar to that of a croissant, and slight saltiness. They are often toasted and served with jam or"
"Churning (butter) Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. Butter is essentially the fat of milk. It is usually made from sweet or cream. In the USA, Ireland, the UK and the Nordic countries, salt is usually added to it. Unsalted (sweet) butters are most commonly used in the rest of Europe. However,"
"1867, she created her first butter sculpture, when, after the failure of the farm's cotton crop, she sought a source of supplemental income. Farm women of the time often created decoratively shaped butter using butter molds, but rather than molding, Brooks sculpted the butter into shapes such as shells, animals, and faces. Rather than traditional sculpting tools, she used ""common butter-paddles, cedar sticks, broom straws and camel's-hair pencils"". Her customers appreciated the skillfully sculpted butter, and there was a good market for her works. She continued producing her butter sculptures for about a year and a half, then took a"
"butter in this instance is a mixture of melted butter and chopped onions that is thickened by flour in a saucepan, then served hot over the fish and hard bread. In some Nova Scotia households, this dish is known as ""Salt cod and pork scraps"" where the mixture can also be served on a plate next to a mound of plain boiled potatoes and carrots. The meal was originally developed by sailors who were often at sea for weeks, and even months, where few fresh ingredients were able to withstand such lengthy trips. Therefore, long-lasting foods were a necessity, and"
"The paddle is used to press down on the water on the downstream side of the boat, alternating hands as the boat changes direction. Flatwheel A flatwheel is a cartwheel performed on flat water. The move is usually initiated with a double pump, but may also be initiated from a stall. Wavewheel A wavewheel is a cartwheel initiated at the top of a wave while the paddler is quickly moving downstream. Clean Cartwheel A clean cartwheel is performed without using the paddle to press down on the water, and instead using body weight transition, balance, and core body strength to"
"mid boat frames used the same pattern. Rodney boat A rodney or punt is a small Newfoundland wooden boat typically used by one man for hook and line fishing, for squid jigging, for traveling settlement to settlement to shop, or to get out to their powered fishing boats. When towed behind a larger boat as a convenience in going from the larger boat to shore, a rodney was called a go-ashore. Rodneys are/were of simple design. Most builders used only three patterns to create the entire boat. These were varied a bit by the dimensions of the particular boat to"
"Milk churn A milk churn is a tall, conical or cylindrical container for the transportation of milk. It is sometimes referred to as a milk can. Milk was originally distributed in 'pails', a lidded bucket with a handle. Often two pails would be carried on either end of a wooden carrying yoke. Once the railways started carrying milk, the pail proved less than ideal as it was top-heavy and tended to spill. Dairy farmers used a tall conical wooden container - a butter churn - to 'churn' the milk into butter, and this proved to be preferable for the railways"
"special designs. They are generally less flat and are curved to catch more water which will enable racing paddlers to maximize the efficiency of their stroke. Bent shaft paddles, popular with tripping and marathon canoers, have a blade that is angled from the shaft, usually 12 to 15 degrees. Paddle A paddle is a tool used for pushing against liquids, either as a form of propulsion in a boat or as an implement for mixing. Paddles commonly used in canoes consist of a wooden, fibreglass, carbon fibre or metal rod (the ""shaft"") with a handle on one end and a"
"Alabastron An alabastron or alabastrum ( plural: ""alabastra"" or ""alabastrons""; from Greek ἀλάβαστρον) is a small type of pottery or glass vessel used in the ancient world for holding oil, especially perfume or massage oils. They originated around the 11th century BC in ancient Egypt as containers carved from alabaster – hence the name – but spread via ancient Greece to other parts of the classical world. Most types of alabastron have a narrow body with a rounded end, a narrow neck and a broad, splayed mouth. They were often left without handles, but some types were equipped with ear-shaped"
"Butter churn A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating device inside the churn. The word “butter” is believed to be derived from the Greek word bou-tyron, the approximate meaning of which is “cow cheese”. However, some believe the word came from the Scythian culture, as the ancient Greeks tended to herd sheep and goats, whose milk is not as good for butter making as that of cows, which"
"used by small pedal-powered paddle boats and by some ships that operate tourist voyages. The latter are often powered by diesel engines. The paddle wheel is a large steel framework wheel. The outer edge of the wheel is fitted with numerous, regularly-spaced paddle blades (called ""floats"" or ""buckets""). The bottom quarter or so of the wheel travels underwater. An engine rotates the paddle wheel in the water to produce thrust, forward or backward as required. More advanced paddle wheel designs feature ""feathering"" methods that keep each paddle blade closer to vertical while in the water to increase efficiency. The upper"
"whose action converted the milk to butter. The barrel churn was one of the agricultural innovations of 18th century Europe. One particularly novel invention of note was the rocking chair butter churn. This device, invented by Alfred Clark, consisted of a barrel attached to a rocking chair. While the rocking chair moved, the barrel moved and churned the milk within into butter. Butter churn A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to"
"(the wood is the ""bread"" and glue the ""butter"") is a hull built up from thin blocks of wood glued together with either a vertical seam which can be incorporated into deck design, or a horizontal seam. This reduces the amount of carving required, but still requires skill and the use of templates to achieve an accurate hull form. Modelling precision and lightweight design can be achieved by creating a hollow hull. The ""plank on bulkhead"" technique inserts a series of shaped bulkheads along the keel to form a shaped stage which will be covered with planks to form the"
"hole from the rod the paddle attaches to. The shape of the finished loaf is often considered unusual, with many early bread machines producing a vertically oriented, square or cylindrical loaf very different from commercial breads; however, more recent units generally have a more traditional-appearing horizontal pan. Some bread machines are in the standard rectangle shape two lb loaf using two paddles. One of the Zojirushi models even has a heating element in the lid to brown the crust. Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the"
"typically square or rectangular paddles manufactured in a variety of sizes from to . The working face of each paddle can be flat or cylindrically curved and wears the card cloth. Small cards, called flick cards, are used to flick the ends of a lock of fibre, or to tease out some strands for spinning off. A pair of cards is used to brush the wool between them until the fibres are more or less aligned in the same direction. The aligned fibre is then peeled from the card as a rolag. Carding is an activity normally done outside or"
"butter, or plain with tea, although the high fat content (partly lard) makes them extremely hot when toasted. Commercial producers use vegetable oils instead of butter. As the alternative name of ""Aberdeen roll"" suggests, butteries are a speciality of Aberdeen but they are common throughout the Northeast of Scotland. Articles in the Aberdeen Journal from early in the 19th century bemoan the increased use of lard in place of butter in traditional ""butter rolls"". In 1917 when restrictions were placed on the sale of bread owing to World War I, butteries were exempt, enabling Aberdeen bakers to continue to produce"