School: An Drom Clochach (B.)

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1. Butter-Making (continued)

   

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   it was packed into 'Firkins'. The firkin was well scalded and lined with white muslin before the butter was put into it. The top of the Firkin was pollished off with the Skimmer. Making the butter and packing the Firkin was called 'Firkin-day'. Sometimes two or three neighbours brought their butter to one house and packed three or four Firkins. This was called "joining in the butter". The next day it was taken to the next neighbour's house and so on. The neighbour's butter was weighed and the same amount given back again the next day.
   On Firkin day, there were usually cream cakes made, a pot of potatoes was also boiled and eaten with butter. Butter was not seen on the table again until the next 'Firkin day'.
   Some buried Firkins of butter in the bogs to preserve it for the winter when they secured a better price. Those, who could afford it kept their

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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

   Collector

   Mrs Norah Costello

   Gender

   Female

   Occupation

   Assistant teacher

   Informant

   Michael Costello

   Gender

   Male

   Age

   78

   Address

   Ballyhorgan East, Co. Kerry