1. dúchas.ie
  2. The Schools' Collection
  3. The Downs

School: The Downs (roll number 8875)

Location:
The Downs, Co. Westmeath
Teacher:
S. Molloy
Browse
Mode:
The Schools’ Collection, Volume 0730, Page 203

Archival Reference

The Schools’ Collection, Volume 0730, Page 203

Image and data © National Folklore Collection, UCD.

See copyright details.

Download

Open data

Available under Creative Commons Attribution 4.0 International (CC BY 4.0)

  1. XML School: The Downs
  2. XML Page 203
  3. XML “Churning”

Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.

On this page

  1. Churning

    Share Share Post
    Churning is the process of breaking the fatty sacs and setting the butter free.
    In churning we have three agents, namely, friction, heat, and air. The churns the people used long ago were simple. They were about four foot high and two and a half feet in circumference.
    They were made in staves with hoops of iron keeping them together, there was a dash which passed through the lid and which was pulled up and down which made the friction.
    Now the churns are up to date and less bother, there is a thermometer used to bring the milk to a certain heat before it is churned.
    This is how the cream is churned. We bring the cream to a certain degree of heat by means of a thermometer and placing the vessel in hot water, it is then put in the churn and
    (continues on next page)
    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)
    2. products
      1. food products (~3,601)
    Language
    English
    Collector
    Betty Dunne
    Gender
    Female
    Address
    The Downs, Co. Westmeath
    Informant
    Mrs Dunne
    Gender
    Female
    Age
    40
    Address
    The Downs, Co. Westmeath