School: Coracrin
- Location:
- Corracrin, Co. Monaghan
- Teacher: E. Ní Dhuibhghlinn
Archival Reference
The Schools’ Collection, Volume 0960, Page 082
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- XML School: Coracrin
- XML Page 082
- XML “Local Cures”
- XML “Churning”
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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. - We have a churn at home It is 3 feet high, It is a feet at the top and 1 foot and a half at bottom. There are six hoops around it. The sides are round. It is about forty years of age The old people used a round stick to rock it, to gather the butter. Most people put a pinch of salt in the milk before churning. The milk has to be thick before you churn it.
The various parts are called the dash and capp and lid. The capp goes down the length of the lid The dash is used for dashing the milk to make the butter. Churning is done in some houses in summer twice a week. And in winter time once a week. There is an old saying connected with buttermilk. This is what is is. Churn, Churn, the buttermilk thick I want none of(continues on next page)
