Scoil: Druim (2) (uimhir rolla 11108)
- Suíomh:
- An Droim, Co. Mhuineacháin
- Múinteoir: Francis Coleman
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0948, Leathanach 046
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: Druim (2)
- XML Leathanach 046
- 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)and downwards. When there is no trace of the thick milk left on the churn sides, or on the staff the milk is churned. Water is occasionally poured into the milk to make it easier to churn. The butter is lifted out when churned and put into a large wooden dish Salt is added, and then the butter is thoroughly mixed. Cold water is poured on to the butter to take out all surplus salt. The butter is then weighed and made up into one - pound or two - pound rolls. All utensils used in the making of butter should first be properly scalded and then put into cold water for a few moments otherwise the butter would stick to the vessels.
- Bailitheoir
- William Reynolds
- Inscne
- Fireann
- Seoladh
- Achadh Riabhach, Co. Mhuineacháin
