School: Cor na Muclach (roll number 14470)

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1. Churning (continued)

   

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   Summer and once more in Winter. Strangers who come in when churning is in progress help at the work because there is an old belief that if they go away without helping there will be no butter on the milk. Churning takes longer in the Winter than in Summer. It takes one hour in Winter and three quarters in the Summer. The [?] is usually done by hand with a “dash”. People know it is nearly churned when they see butter in lumps on the “dash”. When the churning is finished the lid,”dash” and sides are washed down with cold water. First a butter tub is got, then a strainer, butter spade, and trincher and they are scald The butter is lifted off with a strainer into the tub. It is then washed and salted. The buttermilk is used for pigs,calves, wetting bread and for drinking.

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2. Food in Olden Times

   

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   Long ago people had three meals on each of the six days and two on a Sunday. Potatoes and buttermilk in the morning, Indian Porridge at dinner

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   Transcribed by a member of our volunteer transcription project.

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