School: Ballyfin, Mountrath (roll number 15537)

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1. Churning (continued)

   

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   one roll and takes it out of the churn with her hands and the and the butter spade. Then she makes it. She churns about twice a week in the winter and about three times a week in the summer.

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2. Churning

   

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   Our churn is about three feet in height and it has a round side. We churn twice a week. In order to churn we put the cream into it, next is put the dash, and last of all the lid. Then the churning starts. Sometimes while churning we have to add some hot water to heat up the cream. It always takes about half an hour to churn. When the butter is on top of the milk we rock the churn in order to get the butter together in a round ball. We then get a butter-spade and take all the butter out of the churn into a butter-dish. Then we wash the butter and when we have it cleaned we put some salt in it. Now

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