Scoil: Cluain Tuirc (C.)

Ar an leathanach seo

1. Churning - The Dash Churn (ar lean)

   

   Roinn Roinn Postáil

   

   Níl tú logáilte isteach, ach tá fáilte romhat tras-scríobh a dhéanamh go hanaithnid. Sa chás seo, déanfar do sheoladh IP a stóráil ar mhaithe le rialú cáilíochta.

   (ar lean ón leathanach roimhe)

   progress to make the butter firm. In the Winter hot water is poured on to make the cream warm and easy to churn. When the churning is completed the butter is gathered and taken off. The buttermilk is used for cooking and for calves. To have sweet and presentable butter-milk to churn should be left for no longer that forty-eight hours. For keeping milk, a stone house is preferable to any other. It should never be kept in a living room. Before churning the churn should be scrubbed and scalded with hot water. If possible it should then be well aired.

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2. The Churning Machine

   

   Roinn Roinn Postáil

   Cylindrical in shape. The machine is about 9 ft high. Has a huge wheel working inside while the horse travels round in a ring outside the dairy. It is about 50 years old. The machine consists of the beam about 5ft from the ground; the spindle which goes out under the ground; the loop holds the dash in place and there is a spike on the very top.

   

   Tras-scríofa ag duine dár meitheal tras-scríbhneoirí deonacha.

   Stair Athraigh