School: Rathcoyle, Kiltegan
- Location:
- Rathcoyle Lower, Co. Wicklow
- Teacher: Aodh Ó Broin
![The Schools’ Collection, Volume 0920, Page 158](https://doras.gaois.ie/cbes/CBES_0920%2FCBES_0920_158.jpg?width=1600&quality=85)
Archival Reference
The Schools’ Collection, Volume 0920, Page 158
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Rathcoyle, Kiltegan
- XML Page 158
- XML “Churning”
- 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
- Transcription guide »You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution.
- In olden times dash-churns were more common than they are now.
The dash-churns are about eight feet long and three feet wide. When the milk is thick it is put into the churn and some hot water is added. The dash is then put into the churn and then the lid is slipped on over the dash. It take about an hour to churn in the Summer but in the Winter it takes longer. When you see little specks of butter on the dash, you know the churning is done. Then the butter is taken out of the churn and the butter-milk remains.
This milk is given to calves and it is also used for baking bread. The butter is put on a dish. It is washed with cold water to take the milk out of it. Then salt is put on it and it is mixed with the butter.(continues on next page)