Essential to the life of a pioneer woman was butter churning. Butter was churned once per week, and was no simple task. First, the cows were milked; the resulting milk was set aside for many days until the cream rose to the top. The risen cream was then put into the device above and “churned” by pumping the long handle, or “dash,” up and down. After the churning was completed, salt was kneaded into the butter for flavor. The process usually took many hours. Grade school children visiting the Museum have the opportunity to make butter using the butter churn during the “Afternoon into the Past” program.