Scoil: Coppena, Graiguenamanagh (uimhir rolla 1152)
- Suíomh:
- Copanach, Co. Chill Chainnigh
- Múinteoir: Bean Uí Cheallaigh
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0857, Leathanach 076
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: Coppena, Graiguenamanagh
- XML Leathanach 076
- 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)[Drawing] - The dash churnseen in some houses. It is about three feet high. It is hard work to make a churn in this type of churn. The dash is raised and lowered quickly until the churn is made. When the churn is as is said "breaking" or cracking" little tiny pieces of butter are seen on the dash. Then it is gathered slowly until the dash is quite clear. In the lid of the end over end churn there is a glass and when this glass is clear the churn is made. Churning takes about half-an-hour in Winter, and fifteen or twenty minutes in Summer, and the women usually do the churning. If anyone comes in during the churning he is asked to give it a few turns. If he does not, he is supposed to be able to take the butter, and have extra produce in his own cream. The butter is made once a week in Winter, and twice a week in Summer. Warm water is poured into the churn in Winter when it "breaks or cracks" to help to "gather" it and cold spring water in Summer to make it firm. When the butter is made the wooden tap is taken off the end of the churn (End over end) and the buttermilk is left out into(leanann ar an chéad leathanach eile)
