an original building.

During the summer, butter was made and stored in this building until it could be sent to town and traded for groceries. Liberal quantities of salt preserved it. There were shallow tanks of cool water piped from the wind mill, in which crocks of butter were stored until fall, when the price would go up.

Milk pans stood on hanging shelves. The thick cream was skimmed off with a tin skimmer and when there was enough, it was churned. Often, the children took turns doing this job. First, there was a dasher churn, later rocking churns, and even a treadmill churn that was walked by the dog. When the Grand Trunk Railroad went through, butter making became a larger operation. In time, the old milk pans were put away and cream separators were used; butter was shipped from Munith to Jackson. It became one of the farmer's important cash crops.

Root vegetables and fruit were not kept in the milk cellar. This was for milk, butter, and cheese, only; vegetables would give dairy products an objectionable flavor. They were stored in bins and barrels in the house cellar.