School: Moynalty (C.)
- Location:
- Moynalty, Co. Meath
- Teacher: (name not given)
Archival Reference
The Schools’ Collection, Volume 0706, Page 043
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- XML School: Moynalty (C.)
- XML Page 043
- XML “Churning”
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- (continued from previous page)round in this way making the beater inside round. Before starting to churn it is scaulded well with boiling water and salt and scrubbed. It is then left to dry in the fresh air.
When that is all ready the churning starts a crock of cream is generally what is to be churned. It takes about twenty minutes to churn. People know when the churning is done because the lid of the churn is quite clean. If a stranger comes he should always take a hand for luck.
When the churning is over the butter is taken off and put in a trencher and washed a few times. Then it is made into round blocks and a print is put in it. There is an old churn that is worked by a horse. There is a hole put in the dairy wall and the shaft is put out through it and the horse goes round. The buttermilk is used in the making(continues on next page)
- Collector
- Maureen Smyth
- Gender
- Female
