Collectors Seek Antique Butter Prints

Collectors Seek Antique Butter Prints Antique butter molds are surging in popularity among collectors, and for good reason. They make beautiful, functional décor in a traditional kitchen. Used as early as the Tudor era, butter molds gradually became more prevalent during the Renaissance, but the 19th century put them on the map for use in both private kitchens and by farmers as an early form of trademark. The tradition of homemade butter prints owes its legacy in part to long Midwest winters that forced settlers to spend weeks isolated indoors. Carving ornate butter molds helped stave off cabin fever by providing a creative outlet with practical utility. Molds were traditionally made from close-grained hardwoods like holly, lime and sycamore. All decorations were carved in reverse so they appeared correctly oriented on butter pats. The molds vary in execution. Some are single-piece flat stamps, while others are two-piece “ejector” stamps that push together, rolling pins with carvings etched into the cylinder, and cup or brick molds that produce blocks of patterned butter.    Unique molds served as household marketing. Butter was sold in small stoneware crocks, which were stored in wooden containers with a dozen or more interior shelves. Women could distinguish their butter from a neighbor’s by the impression pressed into the surface by her hand-carved mold. Because most market shoppers would have struggled to read, the impressions worked better than printed labels. The popularity of butter prints eventually led to their mass production by woodenware factories, with the unintended consequence of eliminating the personal touches that made them special to shoppers. As a result, butter prints fell out of fashion. Today, homemade butter prints are popular finds in antique marketplaces. The molds make great collectibles that never look out of place on a fancy table spread. Common designs include flowers, cows, lovebirds, acorns, strawberries, thistles, eagles and even geometric patterns. Many bear the farm or butter maker’s initials, and quirky or unusual designs like swans or reindeer can fetch a premium at auction. Factory-made models may cost $50, while rarer, hand-carved models can fetch thousands. To make a molded butter pat, soak the mold in cold water for 30 min. Set the butter on the counter for an hour, or until softened. Then spoon the butter into the mold, pressing it into the crevices and smoothing the surface with a knife. Chill in the freezer for 30 min., then remove and store in the refrigerator until needed. Keep any molds with cracks strictly as décor to avoid exposure to trapped bacteria. Vintage butter molds can be cleaned with mild soap and water, using a brush or sponge to loosen residue. If the mold needs revitalization, apply a thin layer of mineral oil to the surface with a paper towel and let it soak in. Avoid vegetable or olive oil because of the risk of rancidity.

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