School: Críoch (roll number 13919)

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1. Churns (continued)

   

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   with boiling water then rinse with cold water, spring if possible, and do likewise with all articles coming in contract with the cream. Cleanliness is the most important item in making butter. Then after the churn has been rinsed and made clean and cool, the cream is put in and it is churned with whatever method of churn you may have. It usually takes half an hour which during that process you must keep it continually stirred at the same rate, for if you go too quick with it you will spoil it by sometimes giving it a white colour known as burnt butter. On the other hand in very cold weather you must put lukewarm water in on top of the cream to make it easy churn. How to know when it is churned is the cream becomes thin and

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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

   Informant

   Ignatious Hanniffy

   Gender

   Male

   Address

   Creagh, Co. Galway