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School: Dromlohan, Kilcornan (roll number 15848)

Location:
Dromlohan, Co. Limerick
Teacher:
Rebecca Nic Gabhann
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The Schools’ Collection, Volume 0503, Page 450

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The Schools’ Collection, Volume 0503, Page 450

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  1. XML School: Dromlohan, Kilcornan
  2. XML Page 450
  3. XML “Churning”

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  1. Churning (continued)

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    (continued from previous page)
    Hot water is often poured in during the process of churning in Winter, to bring the cream to the right temperature and cold water is added in Summer for the same reason.
    When the butter is made the buttermilk is drawn off and spring water is then poured into the churn. The handle is turned backwards and forwards and in this way the butter is washed. This water is then put out and fresh water is put in and the hand is again turned backwards and forwards and the water is drawn off again.
    The butter is then taken out and put into a peck. Salt is added and mixed well with the butter with two wooden patties. The butter is then weighed and made into lumps of various sizes.
    The buttermilk is used for making bread and some of it is given to the calves.
    17th November, 1937.
    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
    Thomas Lynch
    Gender
    Male
    Address
    Moig, Co. Limerick