This c. early 20th century butter churn from Mount Melleray is marked 'New Style White Cedar Cylinder Churn'.Milk would be poured in through the opening in the top of the churn, the top would then be closed and the milk beaten by a wooden frame inside by turning the crank handle until the butter was made.
After churning, when the butter was thick and ready for moulding, it was washed, sometimes salted, and then shaped with butter pats.