A long school bus probably couldn't have made some of the sharp turns between the trees, and definitely could not have crossed the creeks when it rained. In those days churning, or making butter out of cream, was done by either pushing a dasher up and down in a crock container through a hole in the lid until the butter formed on top of the cream, or putting the cream in a big jar and shaking it slowly up and down until the butter was separated. For those who have never churned, it is a slow and tiring process. When the butter finally separates, it forms small chunks on the top of the fluid, and is scooped out and worked in a bowl with a paddle until all of the milk is out of it. Then it is either molded in a rectangular box mould or smoothed out in a butter dish.
Butter milk is an excellent drink for which a taste can be cultivated.
Hogs like it, too, and thrive on it. After thinking of a few things and rejecting them, we finally found the answer. We took a two gallon glass pickle jar with a tight fitting lid and constructed a wooden base for it. The base was attached to a horse-drawn planter and hinged to go up and down on top of a wooden cam that we fastened to the axle just inside the right wheel. When the planter moved, the axle turned and the lop-sided cam caused the base to go up and down.