Woman Churning Butter, W H Pyne, 1805 The barrel churn was an eighteenth-century invention for producing considerable quantities of butter. In very large dairies barrel churns were turned by horses. In 1806 50,000 tons of butter were consumed in London alone. Narraway considered Bristol butter very inferior and during the winter used clotted cream butter, made by pouring cream into brass pans which were left to stand or eight hours. It was then gently heated until the cream began to shrivel, and then skimmed to a consistency close to butter.

Woman Churning Butter, W H Pyne, 1805 The barrel churn was an eighteenth-century invention for producing considerable quantities of butter. In very large dairies barrel churns were turned by horses. In 1806 50,000 tons of butter were consumed in London alone. Narraway considered Bristol butter very inferior and during the winter used clotted cream butter, made by pouring cream into brass pans which were left to stand or eight hours. It was then gently heated until the cream began to shrivel, and then skimmed to a consistency close to butter.