School: An Clochar, Cúil Mhaoile
- Location:
- Cúil Mhuine, Co. Shligigh
- Teacher: An tSr. Teresita
Archival Reference
The Schools’ Collection, Volume 0177, Page 153
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- XML School: An Clochar, Cúil Mhaoile
- XML Page 153
- XML “Churning”
- XML “Churning”
- XML “Churning”
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- Transcription guide »
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. - ChurningWe have no churn at home but I have seen a neighbour's churn. It is about four feet high and it is about seven and a half feet wide at the bottom and eight feet at the top. Its sides are round.Butter is made oftener in Summer than in Winter, it is made twice a week in Summer and once a week in Winter. It is worked by a horse and churning machine. It takes an hour to do the churning and when it is churned the butter is gathered into small rolls.Before starting to churn hot water is powdered in and when the milk is half churned cold water is pourned in. The hot water is to make the butter come on the milk and cold water is to make the butter hard. The butter is lifted out by a strainer and the milk runs out of it.
- ChurningWe have no churn at home, but I have seen one in a neighbour's house. It is a hand churn.
It is shaped round and it is about two feet deep and one(continues on next page)
