School: Clochar na Toirbhirte, Fethard (roll number 8903)

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1. Churning (continued)

   

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   We then remove the butter milk and strain in nine gallons of cold water this washing is done three times or until the water comes away clear.
   The butter is lifted out with a perfumed scoop. It is left on a butter worker and salted and rolled ten or eleven times to mix the salt. It is them made into lbs rolls. Cakes are made with the buttermilk and some of it is drunk.

   

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2. Churning

   

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   We have a churn at home. It is not a very big one. it is round at the sides and bottom. I do not know how old it is. The parts inside are called beaters or flappers. In the Winter we make butter about once or twice a week. In the Summer we make it about three times a week. It is my mother always

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   Topics

   1. activities
      1. economic activities
         1. agriculture (~2,659)
            1. butter and churns (~3,280)

   Language

   English

   Informant

   Mrs Anglim

   Gender

   Female

   Address

   Knockkelly, Co. Tipperary