A hand carved scoop or butter paddle with a curved handle. Before butter was removed from the churn it had to be thick enough to mould. It was washed with cold water and the buttermilk drained. Butter pats/paddles were used to mould into shape. Butter was sold in large slabs and the shopkeeper would cut your selection and shaped it with butter pats/paddles and often stamped with with a wooden mould.