Scoil: Carraigíní (Carrigans)
- Suíomh:
- An Carraigín, Co. Dhún na nGall
- Múinteoir: Máire E. Ní Stiopháin
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 1108, Leathanach 120
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: Carraigíní (Carrigans)
- XML Leathanach 120
- 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)side of the churn in short little strokes to gather the butter. If the particles of butter do not stick together and little pieces are left on the handle of the dish an sides of the churn then it needs a little more churning. Hot water is poured into the sour milk to rise the temperature or cold to lower it. If too much hot water is added the butter is scalded and white. If the milk is too cold the butter will be long in gathering. If anyone comes into the house while you are churning he is expected to churn a few of brash. Then if the butter is taken off the churn you'll know he is not responsible, because he has given it that "friendly brash."
