School: Ballyfin, Mountrath (roll number 15537)

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1. Churning (continued)

   

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   When my mother is going to churn, first of all she cleans it. Then she leaves it to air. The next day she puts the cream into the churn. The she boils a kettle of spring water.
   She keeps pouring in hot water into the churn, till she has it at the usual temperature of 60°. Then she puts on the lid. The churning lasts for about fifteen minutes.
   During the time she is churning she pulls out a piece of food called a plug. Then she pours in two or three mugs of cold water. Then there is a little glass in the lid and she can look in and see when it's done. When it is done the glass is clean.
   Then she takes off the lid and pours in a mug of cold water to wash it down. Then she puts down a saucepan of butter-milk in the fire to wash her hands

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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

   Mary Fingleton

   Gender

   Female

   Address

   Ballylusk, Co. Laois