School: Muine Mór (roll number 13456)

On this page

1. Churning

   

   Share Share Post

   Churing
   We have a churn at home. It is four feet high and and about two and a half feet wide. The top and bottom of the churn are wider than the middle. There are eight hoops and the churn. The upper part of the churn is called the (cribe or casan) and the bottom is called the (leagan).
   We generally churn four times a week in summer and twice in winter. We churn on a churning machine and here is the way it is made. Thereis a thick board stuck on the ground and a big spring wheel with a staff coming across and one down with a staff coming across and one down with with two handles on it. the churn is left under it and the churn dash in it the lid is put on and the churn dash in it the lid is put on and the dabbler. Then the churn dash is fastened to the staff with a bolt. Then you catch the handles and churn up and down. If the milk is skiting out they put on churn cloths. If the milk is cold they say there are eyes on it and they pour hot water inot it. It generally takes an hour to churn. When it is churned it is washed down and the man of the house takes a brash which is called the gathering brash. Then my mother gets a batter dish and washes it with salt and water and next she gets a butter strainer

   (continues on next page)

   

   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

   Kathleen A. Mc Partlin

   Gender

   Female