School: Dromlachan

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1. Churning (continued)

   

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   brush. The scrubbing brush is usually the stalks of heather, eg the part of the heather besom left when it is no longer any good for sweeping the floor. These scrubbing brushes get into all the corners. The brush is always left outside on a bush when not in use. Then when it is well scrubbed, the water is thrown out, the lid is put on and a kettle of boiling water is poured over the lid and goes down into the churn. The water in the churn is given a few quick "brashes" with the dash and is then poured out. The churn is turned upside down and let [?] for a while. Then the churn, the dash, the jóggler and the lid are left out on a bush or on a wall to air. (The dash and jóggler are always left on a bush outside, from one churning to another.)

   When the churn is thoroughly dry it is brought in and the crocks or pails of milk are poured into it. Some of the milk in the bottom of the pail may be held for "wetting bread." If it is winter time and the weather cold the churn may be left beside the kitchen fire during the night to warm it. Then everything is ready for churning.

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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

   P. Mac Giolla Choinnigh

   Gender

   Male