It’s a barrel churn for making butter and it’s over 100 years old.
Butter churns like this were used by dairy maids on farms around Folkestone to make butter for sale in local shops.
Cream from full-fat milk was poured into the churn, and the paddles rotated by turning the handle.
This shook up the cream, separating into butter and a liquid called buttermilk.
Salt was added to the butter, to make it last longer, in the days before fridges.
