School: Ballinagh (C.)
- Location:
- Bellananagh, Co. Cavan
- Teacher: M. Ní Chonchobhair
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- XML School: Ballinagh (C.)
- XML Page 231
- XML “Churning”
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- At first the milk is left for two or three days to get thick and then it is put into the churn
Some onley put the top of the milk into the churn and it leaves the churn very light then you put hot water into the churn so in ten minutes you see the butter appearing about the sixe of a head of a pin and then it gets larger and larger
There are different makes of churns: The old make of churns are wide at the bottom and narrow in the middle and it comes(continues on next page)- Collector
- Lizz Gaynor
- Gender
- Female