Scoil: Drom Dhá Liag (B.) (uimhir rolla 12229)
- Suíomh:
- Drom Dhá Liag, Co. Chorcaí
- Múinteoir: Donncha Ó Ciardha
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0300, Leathanach 369
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: Drom Dhá Liag (B.)
- XML Leathanach 369
- 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)splashing of the cream breaks the little lumps of fat which are contained in it. These get thick and after a short time they form into butter. The milk which is left over after the butter has been made is called buttermilk. It is very much sought after by people for baking bread.
This method of churning is not used nowadays, and any farmer who makes butter at home uses a 'separator' to get the cream from the milk. The churning is done in a kind of churn called a barrel churn. It is made of wood and bound together with hoops. It is resting on a framework of wood and there is a handle on each side of it. It takes two persons to churn with a barrel(leanann ar an chéad leathanach eile)
- Bailitheoir
- Diarmuid Donovan
- Inscne
- Fireann
- Seoladh
- Drom Dhá Liag, Co. Chorcaí
