School: Drumgossatt (C.)
- Location:
- Drumgoosat, Co. Monaghan
- Teacher: Áine Nic Ghráinne
Archival Reference
The Schools’ Collection, Volume 0930, Page 051
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- XML School: Drumgossatt (C.)
- XML Page 051
- XML “Churning”
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- (continued from previous page)Hot water is poured on the churn in Winter, and in Summer cold water. It is much easier to make butter in Summer because the milk gets thicker. In winter the milk gets very thin, and often it has to be kept beside the fire. The butter is lifted with a wooden plate, it is then placed in a wooden dish, well scalded with boiling water to keep the butter from sticking to the dish. The butter is then washed until the water is quite clear. then a 1/2 an oz of salt is put to every pound of butter. It is mixed well then, and afterwards put into pounds. The buttermilk is used for calves, pigs and hens. When it is fresh, some people like to drink it.
Collected (written) by :- Eileen Hand,
Stranatone,
Magheracloone,
Co Monaghan
- Collector
- Eileen Hand
- Gender
- Female
- Address
- Stranatona, Co. Monaghan
