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School: Baile an Doire (roll number 15156)

Location:
Ballinderry, Co. Roscommon
Teacher:
-
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The Schools’ Collection, Volume 0257, Page 265

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The Schools’ Collection, Volume 0257, Page 265

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  1. XML School: Baile an Doire
  2. XML Page 265
  3. XML “Churning”

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  1. Churning (continued)

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    not take the same length of time always. It depends on the milk sometimes and moretimes on the sort of a churn that is used. The churning is generally done by hand. The churn dash is moved upwards and downwards and it is given a rolling motion from side to side when the churning is nearly over to gather the butter. There is a glass on the lid of the churn and when that is clear the churning is finished. Water is often poured into it to help the churning quickly. The butter is then lifted and perfectly washed and salted and made into different shapes. Some people preserve the butter for the Winter.
    The buttermilk is used in various ways. Some people give it to calves & hens while other people make bread from it. It is said that it is unlucky to throw away buttermilk.
    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
    Eilís Ní Siurdáin
    Gender
    Female
    Address
    Corradrehid, Co. Roscommon