School: Boston (roll number 10212)

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1. Churning (continued)

   

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   that great reverence should he paid during the process. In Winter the churning sometimes takes over an hour. In Summer it takes a half an hour. The churning is done by hand. The churn dash is always moved upwards and downwards. When the butter is made little grains of butter can be seen on the dash. In Winter if the churning was taking too long a little luke warm water is poured in. The butter is lifted out of the churn with the butter clappers, and it is put into a wooden dish called the butter dish. The butter is washed twice, then it is salted and it is made in rolls. The buttermilk is used for making bread.

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2. The Patron Saint

   

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   No Saint is traditionally connected with this district, but there was a holy priest named Father Moore who lived in Rathbride Curragh, Kildare. He was looked upon as a saint by the local

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