Scoil: Cronaghbois (uimhir rolla 2658)
- Suíomh:
- An Chrannóg Bhuí, Co. Dhún na nGall
- Múinteoir: Criostóir Ó Beirn
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 1048, Leathanach 382
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Cronaghbois
- XML Leathanach 382
- XML “Churning”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)hole in centre to allow "dash" go through is placed on churn. The dash is then grasped with both hands and is given both a slightly circular and up and down motion which "churns" the milk without splashing it over much out on the lid. In winter hot water is added to speed up the coming of the butter on the milk. Churning takes from ¾hr to 1hr to complete. When the milk "breaks" the motion of the dash is slowed up and continued until the butter on top of the milk will not stick to the dash. Farmers churn 1 per week in summer and 2 per week in winter. Those with lots of milk gather only the cream in the crockery basin. When churned the butter is lifted from top of the milk with butter spades made of wood. With these it is beaten in a wooden basin to expel water. Salt is added to taste & for preserving purpose. In pre-war times farmers "gathered" enough butter to make a "butt". This was a wooden barrel shaped vessel that held 20 or 30 lbs of butter. The butts were sold in the village mostly for(leanann ar an chéad leathanach eile)
