School: Ballyuskill (B.), Ballyragget
- Location:
- Baile Oscail, Co. Chill Chainnigh
- Teacher: F. Mac Cárthaigh
Archival Reference
The Schools’ Collection, Volume 0866, Page 288
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- XML School: Ballyuskill (B.), Ballyragget
- XML Page 288
- XML “The Care of our Farm Animals”
- 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. - The usual churn is about 3 feet in in height on foot and a half on the top. Churning is done twice a week in summer once a week in winter. The churning is done in three quarters of an hour. The buttermilk is given to the pigs the butter is made up in a roll and salted.
- We have a churn at home it is about three feet high on one foot and a couple of inches on top it is a turn over churn and it is fourteen years old. If the milk was not turning into butter throw in boiling water it helps to gather the butter quickly. Then we lift the butter out with a scimmel and put it(continues on next page)
