School: Piercetown (B.) (roll number 4990)
- Location:
- Piercetown, Co. Wexford
- Teacher: Maitiú Ó Cléirigh
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- XML School: Piercetown (B.)
- XML Page 302
- XML “Churning”
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- (continued from previous page)It takes about half an hour to form. Some people pour (in) cold water into the churn to help to gather the butter. Others gather it together with cold water. It is then put into a keeler and the milk washed out with cold water. Next it is salted, weighed, and made into pounds.
The buttermilk left over in the churn is sold or bread is made of it. It also forms a nutritous diet for young pigs.- Collector
- Peter Murphy
- Gender
- Male
- Address
- Ballyfinoge Great, Co. Wexford
- Informant
- Gregory Devereux
- Gender
- Male
- Age
- c. 63
- Address
- Ballyfinoge Great, Co. Wexford