"We had a barrel churn, a big old barrel churn. And I suppose about five gallons of cream at a time was put in a churn, and then you churned it. And you cranked it. And you couldn't do it fast or you'd just put it [the cream] along the wall [of the churn]. So you had to make it thump as it went down so it would work. And I didn't like to churn."