School: Loughill
- Location:
- Ballymunterhiggin, Co. Donegal
- Teacher: Eibhlis Ní Mhathghamhna
Archival Reference
The Schools’ Collection, Volume 1026, Page 162
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- XML “Churning”
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- (continued from previous page)done quickly, but during cold weather is takes a longer time. The churning is done by hand. The dash is turned round in the hand while making the plunge. If this is done correctly, the dash comes up itself. One should never hit the bottom of the churn while churning. Hot water is added in the winter when the weather is cold. When the churning is finished, the lid is taken off and the dash is worked round until the butter collects at the sides. The churning is done when the butter appears on the lid in small lumps the bitter is taken from the churn in the coppin and put in the gimlet. The top of the buttermilk is strained to get all the small pieces of butter. Next it is washed with cold water and this water is thrown in the churn. The butter is then haired salted and put into prints or roles or finkins [?]. The buttermilk(continues on next page)
