Scoil: Clochar na Trócaire, Cappamore

Ar an leathanach seo

1. Churning (ar lean)

   

   Roinn Roinn Postáil

   (ar lean ón leathanach roimhe)

   churn, which whisks the cream. This churn has a glass top through which the butter can be seen in the course of making. This churn is also worked by hand. When the butter is forming, any body who used to churning can know by the heavier roll of the cream. It rolls heavy and the splash is very noisy. The butter forms in big lumps - well some people take out butter milk and pit all into a tub, and separate the butter from the milk by hand. But the more usual way is to pull out a spicket (a little wooden stopper) out of the churn and let the butter drain off into a bucket. Then the spicket is replaced and cold spring water poured in and the butter is washed inside the churn. The spicket is withdrawn, and the water let drain off. Then the butter is taken out, and washed again and then it is put in shapes or moulds. There are several kinds of these different weights of butter which go into different shapes. It was

   (leanann ar an chéad leathanach eile)

   

   Tras-scríofa ag duine dár meitheal tras-scríbhneoirí deonacha.

   Stair Athraigh

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