School: Hackettstown (St Joseph's)
- Location:
- Hacketstown, Co. Carlow
- Teacher: M. Ní Raghallaigh
Archival Reference
The Schools’ Collection, Volume 0909, Page 306
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- XML “Churning”
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- Nearly all the farmers in this district churn once or twice every week. First of all they milk the cows and put the milk into pans to allow it to thicken. It is left thus for three or four days. Then the top is taken off the milk nad put into the churn.
When sufficient cream is put into the churn it is churned.There are two kinds of churns - a dash churn and a barrel churn. A dash churn is worked by putting the dash handle up through the hole in the lid and by pulling it up and down until the cream is made into butter.When the butter is taken out of the churn salt is mixed through it. It is then made into 1 lb 2 lb (lb = a pound weight) etc. rolls and sold to the shopkeeper. He, in turn, sells it to the customers.The milk left in the churn when the butter has been taken out is called(continues on next page)
