Scoil: Coolavin (uimhir rolla 10422)
- Suíomh:
- Mainistir Réadáin, Co. Shligigh
- Múinteoir: Mícheál Ó Braonáin
Sonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Coolavin
- XML Leathanach 261
- XML “Local Churns”
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
- We churn the milk in a churn. It is made of timber and weighs about four stone. It stands about thirty six inches. The diameter of the lid is sixteen inches. There are four parts in a churn; the peck, the lid, the body, and the dash.
The dash,, which is about fifty six inches long has a head attached for churning the milk. The bottom of the churn is wider than the top. In circumference it is sixty inches. The churn itself is almost years old.
When the milk is thick it is put into the churn. Then we move the dash up and down till we begin to see butter fastened to the dash. Then we know the milk is breaking that is, the butter begins to appear in small particles. In Summer time cold water is added to reduce the temperature of the milk, and in cold weather, hot water is added to raise the degree of heat. The milk for churning is generally 65 F. We know that the butter is made if the dash comes out clean from the churn. My mother churns in our house twice a week and it takes her three fourths of an hour to complete the task. When the butter is made it has to(leanann ar an chéad leathanach eile)- Bailitheoir
- Mary Mc Hugh
- Inscne
- Baineann
- Seoladh
- Mainistir Réadáin, Co. Shligigh
- Faisnéiseoir
- Mrs Mc Hugh
- Inscne
- Baineann
- Aois
- 51
- Seoladh
- Mainistir Réadáin, Co. Shligigh