"Hall, which led, respectively, to the buttery, kitchen, and pantry, each of which formed separate household departments. In a large house, the buttery's principal function was storage of wine and its preparation for serving. Candles were also dispensed from the buttery as was beer to those lower members of the household not entitled to drink wine. Today in colleges in Cambridge, Dublin, and Oxford, drinks are served from the ""Buttery Bar"". The buttery generally had a staircase to the beer cellar below. The wine-storage area of the buttery, in keeping with the higher value of its contents, was often more"
"Buttery (room) A buttery was originally a large cellar room under a monastery, in which food and drink were stored for the provisioning of strangers and passing guests. Nathan Bailey's ""An Universal Etymological English Dictionary"" gives ""CELLARIST – one who keeps a Cella, or Buttery; the Butler in a religious House or Monastery."" As the definition in John Stevens's ""The History of the Antient Abbeys"" shows, its initial function was to feed and water the guests rather than monks: ""The Buttery; the Lodging for Guests"". In a monastery a buttery was thus the place from which travellers would seek 'doles'"
"of the buttery. However, the origin of the word is extremely complex, and much that has been written on the subject is faulty. After the dissolution of the monasteries, the buttery in large houses and colleges became a place for barrels, bottles, or butts of alcoholic drink, and from which they were brought up and served into the Great Hall. The buttery was then situated to one side of the screens passage, which sectioned off the low end of the Great Hall. The screens passage generally had two or three doors on the side opposite its entrances into the Great"
"household rather than only passing travellers. In both its uses, a buttery is to be distinguished from the butter and lard-house (pantry or larder), and the kitchen, a hostelry, or the refectory for guests or the dining hall for the inhabitants. In the Middle Ages, a buttery was a storeroom for liquor, the name being derived from the Latin and French words for bottle or, to put the word into its simpler form, a butt, that is, a cask. A butler, before he became able to take charge of the ewery, pantry, cellar, and the staff, would be in charge"
"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"
"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"
"Bog butter ""Bog butter"" refers to an ancient waxy substance found buried in peat bogs, particularly in Ireland and Great Britain. Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy products while others were meat-based. Bog butter is found buried inside some sort of wooden container, such as buckets, kegs, barrels, dishes and butter churns. It is of animal origin, and is also known as butyrellite. Until 2003 scientists and archaeologists were not quite sure of the origin of bog butter. Scientists working at the University of Bristol discovered that"
"question in the parlor game ""20 Questions"". Breadbox A breadbox (chiefly American) or a bread bin (chiefly British) is a container for storing bread and other baked goods to keep them fresh. They were a more common household kitchen item until bread started being made commercially with food preservatives and wrapped in plastic. Breadboxes are still used by many people to store commercially purchased bread, but are used more especially by people who bake bread at home. Newer ones are usually made of metal. In the past they were often made of wood or sometimes pottery (pottery breadboxes are also"
"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"
"milk could not be stored for long without spoiling. Typically, thick sour milk called ""laban"" was drunk because the Israelites stored the milk in skin containers, in which it curdled quickly. Milk had to be processed to preserve it. This was done by first churning it, using a goatskin or clay container to separate the butterfat from the whey. The butterfat was processed by boiling and then cooling it to make clarified butter, which could then be stored for a long time. Clarified butter was used principally for cooking and frying. Butter churns have been excavated at Beersheba, dating from"
"cream cans were received at a loading dock and weighed, the cream was tested to determine its grading (choice, 2nd or 3rd), before the cans were emptied into vats and cleaned for return to the supplier. The cream was then pasteurised, cooled and pumped to storage vats, before being sent to the churns. The resulting butter was refrigerated, parcelled into butter boxes and forwarded by rail for export or distribution into local markets. In order to preserve butter during storage and transportation, the production of ice was a necessary component of operations. This process occurred at Kingaroy in a small"
"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"
"Butter pie A butter pie is a traditional savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by fish and chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire. It is also known as Air Pie. The pie is known to be created for workers from Lancashire's Catholic community, to consume on days (mainly Friday) when meat could not be eaten. The British Butter Board, founded in 1947, was the original source of the modern incarnation of the Butter Pie recipe. From 2006, the"
"of storing dairy products, particularly butter, on the platform and under tarpaulins in roadside wagons, and it was desired to have a room in which to keep such goods to reduce the possibility of spoilage. In 1923 the District Traffic Manager requested the construction of a new storeroom in which to keep goods, primarily bundles of lime bags. As this storeroom could not be attached to the end of the station building as originally requested, the job was quoted as a stand-alone building. A cart dock was built at the north end of the platform in 1930. The Mauriceville Dairy"
"Breadbox A breadbox (chiefly American) or a bread bin (chiefly British) is a container for storing bread and other baked goods to keep them fresh. They were a more common household kitchen item until bread started being made commercially with food preservatives and wrapped in plastic. Breadboxes are still used by many people to store commercially purchased bread, but are used more especially by people who bake bread at home. Newer ones are usually made of metal. In the past they were often made of wood or sometimes pottery (pottery breadboxes are also called bread crocks). Old breadboxes can be"
"the shop was having problems with another supplier who could not keep him supplied with a candy made of peanut butter covered with chocolate. He asked H.B. if he could supply him with something like that. H.B. saw an opportunity and with considerable persistence, seized it. H.B. originally rolled the peanut butter into a small ball and dipped it into chocolate; the peanut butter manufacturing process was easy to automate, and the cup was used to help that process, since it provided a small compartment for each item. The candy was quickly added to the assortment box in 1928."" Soon"
"which ran from floor to ceiling in the butter storage room. In 1928, the first cork-insulated storage room was built, cooled by an ammonia compressor. In 1927, the parents and the remainder of the Thompson family followed Will and Roy to Teeswater and at one time, the partnership included five brothers: Will, Roy, Carman, Earl and Bob. In 1932, Thompson Bros. purchased the Mildmay Creamery from Ontario Dairies Limited, which at that time was producing about 80,000 lbs of butter annually. At about that time the brothers began expanding their business to include poultry and eggs. The trucks on routes"
"moisture from it, because the high amounts of buttermilk would shorten its storage life. Back then, butter was usually stored wrapped in a cheesecloth, in a cool place. In the painting, the butter mound's cloth is falling loosely over a couple of eggs beside it. The painting also has thick marks layered on top of the artist's brush-work, probably meant to illustrate the marks after the butter knife was used to spread butter with; or the wooden spatula, used to spread the butter with and also used in producing the butter. Kitchen scenes, food preparation, and depiction of everyday objects"
"rowies. The exemption was rescinded a few months later but appeals were made on the grounds that butteries were an intrinsic ""part of the food of the working classes in industrial centres."" Aberdeen City Food Control Committee continued to challenge the validity of the restriction two years later in February 1919. In 2006 a buttery was offered for sale on eBay during a fund raising for the Royal Aberdeen Children's Hospital; the successful bidder was Enterprise Engineering who paid £620 for it. Buttery (bread) A buttery, also known as a roll, rowie, rollie, or Aberdeen roll, is a Scottish savoury"
"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"
"sauce with meat and vegetables. In antiquity, butter was used for fuel in lamps as a substitute for oil. The ""Butter Tower"" of Rouen Cathedral was erected in the early 16th century when Archbishop Georges d'Amboise authorized the burning of butter instead of oil, which was scarce at the time, during Lent. Across northern Europe, butter was sometimes treated in a manner unheard-of today: it was packed into barrels (firkins) and buried in peat bogs, perhaps for years. Such ""bog butter"" would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool,"
"it can also be made from acidulated or bacteriologically soured cream. Well into the 19th century butter was still made from cream that had been allowed to stand and sour naturally. The cream was then skimmed from the top of the milk and poured into a wooden tub. Buttermaking was done by hand in butter churns. The natural souring process is, however, a very sensitive one and infection by foreign microorganisms often spoiled the result. Today's commercial buttermaking is a product of the knowledge and experience gained over the years in such matters as hygiene, bacterial acidifying and heat treatment,"
"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"
"Butter Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and often added salt. Most frequently made from cow's milk, butter can"
"compartment"" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in New Zealand featured a ""butter conditioner"", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater. Keeping butter tightly wrapped delays rancidity, which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. Wrapped butter has a shelf life of several months at refrigerator temperatures. Butter can also be frozen to further extend its storage life. ""French butter"
"Buttermilk Buttermilk is a dairy drink. Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk and the fermented dairy product is known as cultured buttermilk. Cultured buttermilk is common in warm climates (e.g., Afghanistan, the Balkans, India, the Middle East, Nepal, Nicaragua, Pakistan, Sri Lanka, Turkey, and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Ireland, the Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia, and the Czech Republic. This fermented dairy product, known"
"a surplus of milk that was then converted into cheese, butter, or powdered milk. The cheese, along with the butter and dehydrated powder, was stored in over 150 warehouses across 35 states. The cheese was bought and stored by the government's Commodity Credit Corporation. Direct distribution of dairy products began in 1982 under the Temporary Emergency Food Assistance Program of the Food and Nutrition Service. According to the government, it ""slices and melts well."" The cheese was provided monthly, in unsliced block form, with generic product labeling and packaging. The cheese was often from food surpluses stockpiled by the government"
"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"
"was developed by Thomas Moore, a farmer from Maryland in 1810 to carry butter in an oval shaped wooden tub. The tub was provided with a metal lining in its interior and surrounded by a packing of ice. A rabbit skin was used as insulation. Moore also developed an ice box for domestic use with the container built over a space of which was filled with ice. In 1825, ice harvesting by use of a horse drawn ice cutting device was invented by Nathaniel J. Wyeth. The cut blocks of uniform size ice was a cheap method of food preservation"
"1986, a custodian in the Art Academy of Düsseldorf cleaned up the butter about nine months after Beuys' death. Johannes Stuettgen claimed ownership of the art piece, as Beuys had said ""Johannes, I'm finally making your Fettecke"" at the time of its creation. Fettecke The Fettecke (Ger: """"Fat Corner"""") was an abstract work of art from the German artist Joseph Beuys. On April 28, 1982, Beuys placed five kilograms of butter in a corner of his art room about two meters below the ceiling in the main building of the Kunstakademie Düsseldorf (Düsseldorf Academy of Art). His motivation for the"
"AD. Bog butter was produced by interring butter or other fats within a peat bog after encasement within a wooden container, although augmentation of the latter with a deerskin bladder or layers of plant fibres was not unusual. The containers tend to be well-sealed with a convex surface, perhaps to prevent water from pooling and stagnating in direct contact with the packaging and/or contents. The original motivations behind the creation of bog butter are unclear. One widespread theory is that food products were buried in bogs to hinder spoilage. Peat bogs, being low temperature, low oxygen, highly acidic environments, have"
"density of butter is 0.911 g/cm (0.527 oz/in), about the same as ice. In some countries, butter is given a grade before commercial distribution. Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more ""buttery"" tasting product. Today, cultured butter"
"airless, antiseptic and acidic environment of a peat bog. Firkins of such buried butter are a common archaeological find in Ireland; the National Museum of Ireland – Archaeology has some containing ""a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction."" The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century. Like Ireland, France became well known for its butter, particularly in Normandy and Brittany. By the 1860s, butter had become so in demand in France that Emperor Napoleon III offered prize money for an inexpensive substitute"