Scoil: Ballymartle (uimhir rolla 7361)
- Suíomh:
- Baile an Mhoirtéalaigh, Co. Chorcaí
- Múinteoir: Patrick Kelleher
Sonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Ballymartle
- XML Leathanach 024
- 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
- 1.
How butter is made. First, have enough spring water for the butter washing. Our churn is a barrel shape, and has a handle in the side, it is placed on a stand of three to four feet from the ground. I scald the churn thoroughly and all the untensils which I am going to use, let the churn cool a little, but the cream should be put into it while it is hot.2.
If I put the cream into the churn immediately after scalding it would turn out to be very soft and white. Place the cream in the churn, and turn the handle from my self during the making of the butter, every one in a while. I take out the cork out of the churn to let the wind out, if this is not done it would fly out during the making(leanann ar an chéad leathanach eile)- Bailitheoir
- Nora Walsh
- Inscne
- Baineann
- Seoladh
- Baile na Cúirte, Co. Chorcaí
- Faisnéiseoir
- Mary Walsh
- Gaol
- Tuismitheoir
- Inscne
- Baineann
- Seoladh
- Baile na Cúirte, Co. Chorcaí