1. dúchas.ie
  2. The Schools' Collection
  3. Carn an Ríogh

School: Carn an Ríogh (roll number 11619)

Location:
Carrownree, Co. Sligo
Teacher:
Éamonn Mac Énrí
Browse
Mode:
The Schools’ Collection, Volume 0184, Page 0627

Archival Reference

The Schools’ Collection, Volume 0184, Page 0627

Image and data © National Folklore Collection, UCD.

See copyright details.

Download

Open data

Available under Creative Commons Attribution 4.0 International (CC BY 4.0)

  1. XML School: Carn an Ríogh
  2. XML Page 0627
  3. XML “Churning”

Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.

On this page

  1. Churning (continued)

    Share Share Post
    (continued from previous page)
    It takes about a half an hour to churn. Before starting to churn hot water is added to the cream. If the butter was white the people added something to the butter such as grated carrot to make the butter yellow. The people also left the butter n top of the butter milk over night. If the butter was not low the people would not get their butter sold at the market.
    The people long ago lived mostly on potatoes and butter milk. Butter milk is very good for the health as the people were very strong and healthy.
    Long ago the people were very superstitous as regards churning. If a person came out the house where anyone was churning that person would have to churn for a few minutes as it was supposed
    (continues on next page)
    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
    Éilís Nic Siacus
    Gender
    Female
    Address
    Carrownree, Co. Sligo
    Informant
    Mrs Davey
    Gender
    Female
    Address
    Carrownree, Co. Sligo