School: Tagoat (roll number 5990)

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1. Churning

   

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   When the cream is collected from the milk it is put into a large crock. When a sufficient amount is collected it is churned. In summer churning is done every second day, and in winter churning is done twice in the week.
   Three kinds of churns are used, namely dash churns, box churns and end-over-end churns. When a dash churn is used the dash is pushed down and up in the buttermilk, giving it a rolling motion. When an end-over-end churn is used, the barrel is turned over by a handle attached to it's side. A box churn is used by turning the beaters around in the buttermilk by a handle which is in the side of the box. The farmer's wife and the servant do the churning. If strangers come in during the churning, they help at the work. Churning takes twenty minutes. In winter, hot water is added to make the cream thicker. When an end-over-end churn is used, a person would know when the churning is completed when the glass which is in the cover of the barrel gets clear. When a

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   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

   Imelda O' Regan

   Gender

   Female

   Address

   Churchtown, Co. Wexford