Scoil: Baile Droichid, Cathair Dún Iascaigh (uimhir rolla 10533)

Ar an leathanach seo

1. Churning (ar lean)

   

   Roinn Roinn Postáil

   

   Níl tú logáilte isteach, ach tá fáilte romhat tras-scríobh a dhéanamh go hanaithnid. Sa chás seo, déanfar do sheoladh IP a stóráil ar mhaithe le rialú cáilíochta.

   (ar lean ón leathanach roimhe)

   no body would buy it. In Summer time the butter should be made every day but in Winter twice a week is enough. The cream should be just a little sour before it is churned.

   Sábháil Cealaigh

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2. Churning

   

   Roinn Roinn Postáil

   Up to fifty years ago every farmer kept a churn and did his own churning. How the milk is churned into butter:-
   The milk is set in milk pans after the animal heat goes out of it, four inches deep. The cream then rises to the top, and is ready to be skimmed in twenty hours in mild weather. The dairy maid then skims it with the back of her fingers in a cream cool. The cream is ready in about three days to

   (leanann ar an chéad leathanach eile)

   

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

   Stair Athraigh