School: Knockcommon (roll number 16549)

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1. Churning (continued)

   

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   churning was in a progress, he would say "God bless the work" and take a hand at the churning. the person churning answered, "And you too".
   The time taken in making butter varies considerably. Sometimes it takes forty minutes to make butter and sometimes an hour. Churning ceases when the butter breaks, that is as soon as the cream forms into fine grains. This is indicated by the partial cleaning of the tiny glass window on the lid of the churn, or by the thud of the broken cream in the churn. Hot water is poured in, in Winter and cold water in Summer to separate the butter from the milk. Hot water is poured in, in Winter to keep up the temperature.
   The butter is removed by means of a scoop and sieve and placed on a butter worker where it is washed, worked and salted to taste. It is then squeezed or worked to remove all moisture.
   Before the butter is taken from the churn the plug at the bottom is removed and the butter-milk let flow into crocks. the butter-milk is used for bread-making and is sometimes given to calves. It is also a very wholesome drink.

   

   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

   Josie Dwyer

   Gender

   Female

   Address

   Rathdrinagh, Co. Meath