Butter pats (pair)

Butter pats were used to press water out of churned and washed butter, to cut it into portions, and mould it into blocks. These pats have parallel lines carved across one face, slightly bevelled edges, and 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 traded surplus butter for other goods at the local store.

Butter was made by agitating cream in a churn until the fat globules clumped together. The buttermilk then had to be drained off, and the butter washed and salted.