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Now, remember we did not have refrigeration at this time, so all the milk was put into gallon crock jars, and put in the water in the spring house. This was an enclosed building with a cement box with the water from the spring running through. It never froze because it was spring water, but it kept the milk, butter, and cream cool. A board was cut for the top of each stone jar so nothing could get into them.
As the family grew up and left home, we went to only one milking cow, which provided enough butter, cream and milk for one small family. The churning was reduced to a half gallon glass jar. Margarine was becoming more available as well as milk and the cow was soon forgotten.
There are very few who milked cows that said they enjoyed it. It was a way of making a living and you did it without any complaints.
Some things remain a mystery — how does a black cow eat green grass, give white milk and make yellow butter?
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