School: Askill (roll number 5294)

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1. Churning

   

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   Churning
   A churn is about four foot high and is about twenty-two inches wide at the bottom and top. The sides of it are round. The various parts are called the lid, bottom, staves, and hoops.
   The is butter made in this churn four times a week in the Summer and twice a week in the Winter time. The man of the house does the churning. If any person comes in to the house at the time of churning he takes a turn at the churning because it is an old custom to help at the churning. If not it is supposed that the full yield of butter would not come on the milk. It takes about forty-five minutes to do the churning. The churning is done by hand. It is done upwards and downwards by holding the shaft of the churn-dash in your hands and plunging it up and down.
   People know when butter is made because it rises up to the top of the milk and remains there in the size of little hows[?]. Water is poured in during the time of the churning because it regulates the temperature. The butter is lifted out on a wine strainer. It is left on a plate and the butter-

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. activities
      1. economic activities
         1. agriculture (~2,659)
            1. butter and churns (~3,280)

   Language

   English

   Collector

   Lawrence Travers

   Gender

   Male

   Informant

   Edward Finlay

   Gender

   Male

   Address

   Derryherk, Co. Leitrim