Scoil: Corcaghan (uimhir rolla 16129)
- Suíomh:
- Corr Cheachan, Co. Mhuineacháin
- Múinteoir: F. Murray
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0953, Leathanach 220
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: Corcaghan
- XML Leathanach 220
- XML “Churn”
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
- There is no more valuable food for man than milk and butter. When it comes from the cow it is called sweet milk and the top of the milk when it cools is cream. When the cream gets sour and thick it is churned to make butter. It takes from three quarters to an hour to churn the cream. Sometimes hot water is added which makes it churn quickly. There are different kind of churns. Some people have a horse churning machine. Others have a spring pole which worked by having the pole attached to a hole in the churn dash. There are also in use a tumbling churn and a box churn. In this country the churn is not so much in use as in olden times as most of the people sent the milk to the creamery and they only churn once a week for their own use. When the churn is finished. The butter gathers in little balls on top of the milk The butter is taken from the churn with a butter strainer and well washed with spring water. It is then salted and made in rolls with butter spades and it is ready for use. The butter milk is given to calves and and pigs, and it is also used for making bread
