Butter pats (pair)

Butter pats were used to press excess water out of churned and washed butter, cut the butter into portions, and mould it into blocks. One side of each of these pats has been carved with vertical parallel lines, while on the other side they have a slightly bevelled edge. Both have handles carved at one end.

New Zealand Butter

Until dairy factories were established in New Zealand in the 1880s and 1890s, all butter was locally-made and produced by individuals in relatively small quantities. Most families kept a cow or two for their own dairy needs, and exchanged surplus butter for other goods at the local store.

The butter was made by agitating cream in a churn until the fat globules clumped together, and then draining off the buttermilk. The butter had to be thoroughly washed and salted before it could be packed, wrapped, distributed or consumed.